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Baking

Ceeam Biscuits

A simple biscuit made with sour cream, sweet milk, and flour, 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 flour 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 ↓

Ceeam 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 until mixed.

  2. Add cream of tartar, baking soda, and salt to the mixture.

  3. Gradually mix in flour until a soft dough forms.

Bake

  1. Spoon the dough onto a baking sheet and bake at 400°F (200°C) 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Milk and flour 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

Sour cream
Adds fat and tang, keeping the biscuits tender and moist.
Sweet milk
Provides moisture and hydrates the flour to form the dough.
Cream of tartar
Reacts with baking soda to produce gas that helps the biscuits rise.
Baking soda
Reacts with the acidic cream of tartar and sour cream to leaven the dough.
Flour
Forms the structure of the biscuits as it binds with the liquids.

The step that matters

Gradually mix in flour until a soft dough forms. Overworking the dough develops gluten, making biscuits tough. Mixing only until the dough just comes together keeps them tender and light.

“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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