Skip to main content
Bread

Raised Biscuit

A yeast‑leavened biscuit made with bread dough, milk, eggs, butter, sugar, salt, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
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

Oven, in the book's wordsA rather hot oven

Ingredients

Directions

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

Make the dough

  1. In a bowl, mix the bread dough, milk, eggs, butter, sugar, and salt.

  2. Add the flour generously and knead well.

  3. Let the dough rise in a warm place for 6 hours.

Shape and rise

  1. After 6 hours, work the dough down and roll it out to ¼ inch thick.

  2. Cut the dough with a biscuit cutter and place half in buttered pans.

  3. Spread a little soft butter on each biscuit, then layer fresh biscuits on top.

  4. Cover with a clean towel and let rise in a cool place (about 65°F) for 2 hours.

Bake

  1. Bake in a hot oven (400°F) for 30 minutes.

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

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

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

Bread dough
Provides the yeast-leavened base that gives the biscuits their rise and light texture.
Flour
Forms the gluten structure that holds the dough together and gives the biscuits their body.
Eggs
Add richness and structure, helping the dough hold its shape and brown during baking.
Butter
Adds fat for tenderness and flavor, and softens the layers where it is spread.
Milk
Supplies moisture and dairy richness that softens the dough and aids browning.
Sugar
Adds sweetness and helps the crust brown in the oven.

The step that matters

Second rise in a cool place. The layered biscuits need a full, slow rise before baking; cutting the rise short leaves them dense, while the cool temperature gives gentle, even gas production in the yeast dough.

“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

CornbreadCornbread345 recipesBread PuddingBread Pudding336 recipesNut BreadNut Bread109 recipesWheat BreadWheat Bread65 recipes