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Eaised Graham Biscuit

Yeast-raised biscuits made from milk or water, sugar, butter, and graham and wheat flour, baked in a pan.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Eaised Graham Biscuit

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the sponge

  1. In a bowl, combine milk or water, butter, sugar, and yeast mixture.

  2. Add enough wheat flour to make a thin batter.

  3. Stir in Graham flour until it can no longer be mixed with a spoon.

  4. Cover and let the mixture sit overnight.

Shape and bake

  1. In the morning, butter a baking pan.

  2. With floured hands, tear off pieces of dough the size of an egg and roll them lightly.

  3. Place the dough balls in the pan and let them rise for 20 minutes.

  4. Bake in a hot oven at 400°F (200°C) 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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + wheattop 14% of all pairs
    Smell alikemoderate
    Cooked together2,002 recipes

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

Butter and flour 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

Yeast
Ferments the dough so it rises and becomes light and airy.
Wheat flour
Forms the thin batter that gives the dough its structure as it ferments.
Graham flour
Adds bulk and a nutty, coarse texture to the dough.
Milk
Provides moisture and richness, helping the dough hold together and brown.

The step that matters

Stir in Graham flour until it can no longer be mixed with a spoon. Adding flour until the dough is stiff sets the right hydration for gluten and yeast to work together. Too little flour makes the biscuits flat and sticky, while too much makes them dense.

“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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