Skip to main content
Dessert

Breakfast and Tea Cakes

A biscuit made from leftover bread dough, lard, and optional ingredients, baked and glazed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 ↓

Breakfast and Tea Cakes

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Make the dough

  1. Incorporate lard and any desired ingredients into the leftover bread dough.

  2. Add a little more flour and let the dough rise once.

  3. Mix down the dough and let it rise again.

Shape the biscuits

  1. Turn the dough out onto a floured surface, knead for a few minutes, then roll it out.

  2. Cut out biscuits using a biscuit cutter or mold them by hand.

  3. Place the biscuits in a well-greased baking pan.

Glaze and bake

  1. Before baking, wet the tops with warm water.

  2. For a glaze, brush lightly with a mixture of milk and sugar or beaten egg yolk with a little milk.

  3. Bake in a preheated oven at 400°F (200°C) for 15 to 20 minutes, watching closely to prevent burning.

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. 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. 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

Leftover bread dough
Provides the base structure and yeasted texture for the biscuits.
Lard
Adds fat, which tenderizes the dough and contributes to a short, flaky crumb.
Flour
Adds structure to the dough so it can be kneaded, rolled and shaped.
Milk
Gives the glaze a light sheen and helps the tops brown gently.
Beaten egg yolk
Adds richness to the glaze and promotes deeper browning on the tops.

The step that matters

Watching the biscuits in the oven. Sugar and milk in the glaze brown quickly, so the tops can scorch before the centers are fully baked. Checking early keeps them golden rather than burnt.

“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

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes