Why it works: Biscuit and flour match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 889 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Filled Fritters
Ingredients
Directions
Prepare a good raised biscuit dough and let it rise once.
Turn the dough onto a floured board and let it rise until light.
Roll the dough to ½-inch thickness and cut into circles using a fluted cookie cutter.
Place 1 teaspoon of jam in the center of each circle.
Wet the edges of the circle and cover with a second circle.
Press the edges lightly together and fry in deep, hot fat.
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.
-
Biscuit + flourtop 9% of all pairsSmell alikestrongCooked together889 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Baking Powder Biscuit119 recipes
Sour Milk Biscuit27 recipes
Butter Biscuit8 recipes
Biscuit Pudding7 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.