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Breakfast Twists

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Biscuit and milk are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,332 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Breakfast Twists

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

  1. Prepare your biscuit dough.

  2. Cut the dough into three pieces, each the size of a coffee cup.

  3. Roll each piece on a floured surface to 12 inches long, tapering the ends.

  4. Join one end of each piece to the other two and braid them loosely.

  5. Press the ends together firmly and brush with milk.

  6. Let the twists rise for 20 minutes.

  7. Bake in a preheated oven at 400°F (200°C) for 30 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. Biscuit + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together1,332 recipes

    Shared aroma: nonanal (fat, citrus).

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

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