Deop Biscuits

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. Flour + nutmegtop 8% of all pairs
   Smell alikemoderate
   Cooked together18,623 recipes

   Shared aroma: isobutyraldehyde (malty, green).

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

   Shared aroma: isobutyraldehyde (malty, green).

3. Milk + nutmegtop 15% of all pairs
   Smell alikemoderate
   Cooked together14,685 recipes

   Shared aroma: eucalyptol (eucalyptus, herbal).

4. Flour + eggtop 15% of all pairs
   Smell alikelow
   Cooked together106,462 recipes

   Shared aroma: isobutyraldehyde (malty, green).

5. Milk + curranttop 16% of all pairs
   Smell alikelow
   Cooked together5,475 recipes

   Shared aroma: isoamyl acetate (banana, pear).

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 structure of the dough that holds the rise.

Eggs

Add richness and structure, and the whites lighten the dough.

Yeast (in the method)

Produces gas that makes the dough rise.

Butter (in the method)

Adds fat for tenderness and flavour.

Sugar (in the method)

Adds sweetness and helps browning on the top.

The step that matters

Swap the currant

How well each one fits the dish's main ingredients (flour, milk, egg, nutmeg):

1. Raisinfits better
2. Vanillafits better
3. Figfits better
4. Currantthe original

Fit is the average pairing score against flour, milk, egg, nutmeg. Candidates are from the same food group and used in at least 100 recipes.