Skip to main content
Dessert

Sujee Biscuit

A sweet biscuit made from cream of wheat, sugar, and lard or Crisco, baked until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Sujee 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 the dough

  1. Mix the cream of wheat and sugar together thoroughly.

  2. Add the lard or Crisco and knead the mixture until well combined.

Shape and bake

  1. Form the dough into small balls and shape as desired, typically flattening them into squares.

  2. Place on a baking sheet, ensuring they are not crowded.

  3. Bake at 350°F (175°C) until light 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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Cream + wheattop 24% of all pairs
    Smell alikelow
    Cooked together681 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Wheat + sugartop 27% of all pairs
    Smell alikelow
    Cooked together2,071 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

What each ingredient does

Cream of wheat
Forms the main body of the biscuit and gives it its dry, firm structure.
Sugar
Adds sweetness and helps the biscuits brown during baking.
Lard or crisco
Adds fat that tenderizes the dough and gives a short, crumbly texture.

The step that matters

Leave space between the biscuits on the baking sheet. Crowded pieces trap steam and spread into each other, so they bake unevenly and soften instead of crisping at the edges. Spacing lets hot air reach each piece so it browns and firms evenly.

“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

Wheat MuffinsWheat Muffins48 recipesWhole Wheat MuffinsWhole Wheat Muffins12 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes