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Dessert

Graham Biscuits, with Yeast

A yeasted biscuit made with Graham flour, wheat flour, butter, sugar, and yeast.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Graham Biscuits, with Yeast

Ingredients

Directions

Prepare the dough

  1. Gather one pint of water or milk, one large tablespoonful of butter, two tablespoonfuls of sugar, a half cup of yeast, and a pinch of salt.

  2. Add enough wheat flour to use up the water, making the mixture the consistency of batter-cakes.

  3. Add the rest of the ingredients and as much Graham flour as can be stirred in with a spoon.

  4. Set the dough aside until morning.

Shape and bake

  1. Grease a pan.

  2. Flour your hands.

  3. Take a lump of dough the size of an egg.

  4. Roll the dough lightly between the palms of your hands.

  5. Let the dough rise for twenty minutes.

  6. Bake in a tolerably hot oven.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

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

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Yeast
Produces gas that makes the dough rise and become light.
Graham flour (in the method)
Forms the bulk of the dough and gives it a coarse, wholesome texture.
Wheat flour (in the method)
Adds structure to the batter-like mixture so it can hold its shape.
Butter
Adds fat, which tenderises the crackers and adds richness.
Sugar
Adds sweetness and helps the crackers brown in the oven.

The step that matters

Let the dough rise for twenty minutes. Yeast needs time and warmth to produce gas; rising too little leaves the crackers dense, while over-proofing can cause them to collapse or lose structure.

“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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