Name: Carraway Biscuits
Ingredients: 2 teaspoonfuls edmonds' baking powder 2 ozs; 1 teaspoonful carraway seeds little milk rub the butter into the flour; 3 teaspoonfuls edmonds' baking powder 3 ozs; 1 1/2 lbs; 2 eggs 2 teaspoonfuls edmonds' baking powder 2 ozs; 2 ozs; 2 breakfastcups of wheatmeal 1 breakfastcup plain flour 3 teaspoonfuls edmonds; 1 breakfastcup plain flour 3 teaspoonfuls edmonds' baking powder 3 ozs; 3 ozs; 2 heaped dessertspoonfuls sugar 1 egg large cup milk; 1 egg large cup milk; salt

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + sugartop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Baking powder: Releases gas in the dough, so the biscuits rise and become light.
Butter: Rubbed into the flour, it coats the flour and gives a short, tender crumb.
Flour: Its proteins and starch form the structure that holds the biscuits together.
Eggs: Bind the dough and add richness, helping the biscuits set during baking.
Milk: Adds moisture that hydrates the flour and binds the dough into a paste.
Sugar: Adds sweetness and helps the surface brown in the oven.

The step that matters

Mix to a stiff paste with the eggs and a little milk. Add the liquid gradually and mix only until the dough holds together. Overworking flour develops gluten, which makes biscuits tough, while too much liquid makes them spread and lose shape.

“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.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Salt	1 tsp (6g)	0
Seed	not in our table	0

Carraway Biscuits