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 ↓
Breakfast Twists
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.
Prepare your biscuit dough as directed in Breakfast No. 2.
Cut the dough into three pieces, each the size of a coffee cup.
Roll each piece on a floured surface to 12 inches long, tapering the ends.
Join one end of each piece to the other two and braid them loosely.
Press the ends together firmly, brush with milk, and let rise for 20 minutes.
Bake in a preheated oven at 400°F (200°C) for 30 minutes.
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).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Biscuit + milktop 17% of all pairsSmell alikemoderateCooked together1,332 recipes
Shared aroma: nonanal (fat, citrus).
Flour and milk barely smell alike, yet cooks put them together in 78,219 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
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