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Drop Biscuits

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Drop Biscuits

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Drop Biscuits

Oven, in the book's wordsA hot oven

Ingredients

Directions

  1. Sift the salt, baking powder, and flour together.

  2. Rub in the lard with your fingertips.

  3. Add the milk, cutting it in with a knife; mix as little as possible.

  4. When all the flour is wet, drop by the teaspoonful onto a well-buttered pan, spacing them apart to allow for even browning.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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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