Skip to main content
Bread

Beauregard Biscuits

A yeast‑leavened biscuit made with flour, lard, butter, eggs, sugar, salt, and hop yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Beauregard Biscuits

Ingredients

Directions

Make the dough

  1. Rub the lard and butter into the flour.

  2. Beat the eggs and add them to the mixture along with sugar, salt, and hop yeast.

Rise, shape and bake

  1. Let the dough rise for six hours.

  2. Shape the dough into biscuits.

  3. Bake the biscuits 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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
Forms the main structure that holds the biscuits together as they bake.
Eggs
Add structure and richness, helping the dough bind and bake firm.
Lard
Adds fat that coats flour particles, producing a tender, flaky crumb.
Butter
Adds fat and flavour, contributing tenderness and browning to the biscuits.
Hop yeast
Produces gas during the long rise, making the dough expand and turn lighter.

The step that matters

Let the dough rise for six hours. Yeast produces carbon dioxide gas that makes the dough expand. Too short a rise leaves biscuits dense, while an overlong rise can weaken the structure and collapse it.

“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

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipes