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Eaised Biscuits

Raised biscuits made with milk, lard, sugar, yeast, flour, and butter, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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 ↓

Eaised Biscuits

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. In a large bowl, make a hole in the flour and add milk, lard, sugar, and yeast.

  2. Set the mixture in a warm place to rise overnight.

  3. Mix the dough together and let it rise again until well risen.

Shape and bake

  1. Roll out the dough rather thin and cut into biscuit shapes.

  2. Wet one edge of each biscuit with melted butter and fold them like rolls.

  3. Let the folded biscuits rise again until well risen.

  4. Bake in a 400°F (200°C) oven for about 20 minutes.

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.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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

Flour
Forms the gluten network that traps gas and gives the biscuits their structure.
Yeast
Produces carbon dioxide during fermentation, which makes the dough rise and become light.
Milk
Hydrates the flour and adds softness, richness and some browning from its milk sugars.
Lard
Adds fat that tenderises the crumb and keeps it soft.
Sugar
Feeds the yeast and helps the crust brown in the oven.

The step that matters

Letting the dough rise until well risen. Yeast needs time and warmth to build gas in the dough. Under-proofed dough bakes dense, while over-proofed dough can collapse or lose its structure, so the rises must be judged by the dough's size and lightness.

“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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