Skip to main content
Dessert

Jream Biscuits

A quick biscuit made with sour cream, sweet milk, cream of tartar, baking soda, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Cream and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Jream 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 bowl, combine sour cream and sweet milk.

  2. Add cream of tartar, baking soda, and salt.

  3. Mix in enough flour to form a soft dough.

Shape and bake

  1. Shape the dough and bake in a 400°F (200°C) oven until golden.

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. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Sour cream
Adds moisture and tangy acidity that gives the biscuits a soft, tender crumb.
Sweet milk
Provides moisture that hydrates the flour and helps form a cohesive dough.
Cream of tartar
Adds acidity that reacts with baking soda to produce carbon dioxide for rising.
Baking soda
Reacts with the acid in the dough to release gas, lifting the biscuits as they bake.

The step that matters

Mixing in the flour and shaping the dough. Stir in only enough flour to make a soft dough and handle it gently. Overworking develops gluten, making biscuits tough, while extra flour dries them out.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes