Why it works: Cream and biscuit are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,235 recipes. Both carry octanal, which smells fat, soap. The science ↓
Egg Biscuit
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 a dough as for cream tartar biscuits.
Add the beaten egg whites to the dough.
Mix until well combined.
Shape the dough into biscuits.
Bake in a preheated oven at 400°F (200°C) until golden.
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.
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Cream + biscuittop 15% of all pairsSmell alikemoderateCooked together1,235 recipes
Shared aroma: octanal (fat, soap).
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Cream + eggtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
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Biscuit + eggtop 27% of all pairsSmell alikemoderateCooked together1,643 recipes
Shared aroma: nonanal (fat, citrus).
Cream and egg barely smell alike, yet cooks put them together in 42,166 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
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