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Soue Cebam Biscuit

Soft dough biscuits leavened with baking powder, rolled out, and optionally split with melted butter between two layers.

From an old cookbook · modernised transcription
By Ithaca (N.Y.) First Baptist Church. Ladies Union · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and tea work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Soue Cebam Biscuit

Ingredients

Directions

Prepare the dough

  1. Sift flour, salt and baking powder together.

  2. Rub in shortening.

  3. Mix with milk and roll out lightly about half an inch thick.

Make the split biscuits

  1. To make split biscuit, divide dough into two equal portions.

  2. Roll half as thick.

  3. Spread one piece with melted butter.

  4. Lay other piece on top and cut out.

Bake

  1. Crowd the biscuits as you put them into the pan.

  2. Bake in quick oven.

Nutrition, whole recipe (rough)

706Calories
21 gProtein
21 gFat
107 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ithaca (N.Y.) First Baptist Church. Ladies Union. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + teatop 25% of all pairs
    Smell alikelow
    Cooked together449 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the main structure that holds the risen biscuit together.
Baking powder
Releases gas in the dough, making the biscuits rise and become light.
Shortening
Coats flour particles to tenderize the crumb and add a short, crumbly texture.
Milk
Hydrates the flour so the dough forms and adds moisture and browning to the crust.
Butter (in the method)
Adds fat and richness between the split layers, improving flavor and softness.

The step that matters

Roll out the dough lightly. Handling and rolling dough too much develops gluten, which makes biscuits tough and dense instead of tender and flaky. Light, quick handling keeps them soft.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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