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Raised Biscuit

A yeast-raised biscuit made with flour, milk, lard, sugar, and yeast cake.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Raised Biscuit

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Biscuit

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.

Prepare the dough

  1. Dissolve the yeast cake in warm milk.

  2. In a large bowl, combine flour and sugar.

  3. Add the lard and mix until crumbly.

  4. Pour in the milk mixture and stir until a dough forms.

  5. Knead the dough lightly and let it rise until doubled in size.

Shape and bake

  1. Shape into biscuits and place on a baking sheet.

  2. Bake in a preheated oven at 400°F (200°C) until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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
Provides the structure that holds the dough together as it rises and bakes.
Yeast cake
Produces gas as it ferments, making the dough rise and become light.
Lard
Adds fat that shortens the dough, giving the biscuits a tender, crumbly texture.
Milk
Hydrates the flour to form the dough and adds richness and browning from milk sugars.
Sugar
Feeds the yeast and adds a little sweetness and browning to the crust.

The step that matters

Letting the dough rise until doubled. Yeast needs enough time and warmth to produce gas; underproofed dough bakes up dense, while overproofed dough can collapse and 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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