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 ↓
Fruit Cobbler
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Preheat the oven to 400°F (200°C).
Line the bottom and sides of a baking pan with the biscuit crust.
Place the cooked and sweetened fruit in the pan.
Cover the fruit with an upper crust.
Bake until the crust is done.
Remove from the oven and take off the top crust.
Spread a thick layer of fruit over the top crust on a platter.
Cut the side crusts loose and lay them on top of the fruit.
Add more fruit, then place the bottom crust on top.
If there's more fruit, pour it over the top.
Serve hot or cold, with or without sauce.
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.
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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
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