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Dessert

Soda Biscuit

A quick biscuit made with flour, lard, baking soda, sour milk, and salt.

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

Soda Biscuit

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Dissolve the baking soda in the sour milk.

  2. In a bowl, mix the flour, lard, and salt.

Mix and rise

  1. Add the sour milk mixture to the dry ingredients and stir until combined.

  2. Let the dough rise for 15 to 20 minutes.

Bake

  1. Bake in a 350°F (175°C) oven 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.

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).

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 biscuit together as it bakes.
Lard
Fat that coats flour particles, creating a tender, flaky crumb.
Baking soda
Reacts with the acid in sour milk to release gas, lifting the dough.
Sour milk
Its acidity activates the baking soda, and its liquid hydrates the flour.

The step that matters

Stir only until the sour milk mixture is combined. Once the liquid meets the flour, gluten begins to form. Overmixing toughens the dough and makes the biscuit dense, so stop as soon as no dry flour remains.

“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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