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Raised Biscuit

A yeast‑raised biscuit made with butter, milk, flour, sugar, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Raised Biscuit

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Raised Biscuit

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 the dough

  1. In a bowl, combine melted butter and hot milk; let cool to lukewarm.

  2. Stir in flour, beaten egg, salt, and yeast until smooth.

Rise

  1. If it's winter, place the dough in a warm spot; if summer, use a cool place to rise overnight.

Shape and bake

  1. In the morning, gently work the dough and roll it out to ½ inch thick.

  2. Cut into biscuit shapes and let rise for 30 minutes.

  3. Preheat the oven to 400°F (200°C) and bake the biscuits for about 10 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, 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

All-purpose flour
Forms the gluten network that gives the dough its structure and lets it hold the rise.
Yeast
Feeds on sugars and releases gas, which makes the dough rise and become light.
Milk
Adds moisture and softness, and its sugars help the dough brown.
Eggs
Add structure and richness, helping the dough bind and bake tender.
Lard
Coats flour strands to tenderize the crumb and add a rich, short texture.
Sugar
Feeds the yeast to speed rising and helps the biscuits brown in the oven.

The step that matters

Let the hot milk and butter cool to lukewarm before adding the yeast. Yeast is a living organism. Very hot liquid can kill it, so the mixture must be warm but not hot before the yeast goes in, or the dough will fail to rise.

“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.

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