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Dessert

Raised Biscuit

A biscuit made from bread dough, eggs, shortening, sugar, and flour, baked and brushed with milk and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Raised Biscuit

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raised Biscuit

Ingredients

Directions

Prepare the dough

  1. Save out enough bread dough for a large pan of biscuits.

  2. Mix in 2 eggs, 2 tablespoons shortening, and 2 tablespoons sugar.

  3. Add enough flour to knead the mixture well.

  4. Let the dough rise in a bowl.

  5. Chop the dough down with a knife.

  6. Continue chopping until it rises again, which will happen sooner after each chop.

Shape and bake

  1. Form the dough into small round balls for supper.

  2. Place a little butter between the balls.

  3. Let the balls rise.

  4. Bake the biscuits.

  5. Brush the biscuits with milk and sugar.

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.

Photo for illustrative purposes only · Contact us to use it

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Biscuit + flourtop 9% of all pairs
    Smell alikestrong
    Cooked together889 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Eggs
Add richness and structure to the dough, helping it hold its shape.
Shortening
Adds fat that tenderizes the crumb and softens the texture.
Sugar
Adds sweetness and helps the crust brown during baking.
Flour
Forms the gluten network that gives the dough its structure.

The step that matters

Chopping the risen dough. Chopping knocks out gas and deflates the dough, and the record notes it rises again sooner after each chop. Kneading in enough flour first keeps the dough workable so it can be reshaped without tearing.

“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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