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Devilled Biscuits

A biscuit dish toasted after soaking in oil and seasoning with pepper and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Biscuit and pepper work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 841 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Devilled Biscuits

Ingredients

Directions

  1. Soak the thin biscuits in pure Lucca oil.

  2. Sprinkle cayenne or black pepper and salt over both sides.

  3. Toast the biscuits over the fire on a gridiron.

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. Biscuit + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Thin biscuits
Form the crisp base that holds the oil and seasoning.
Pure lucca oil
Adds fat that carries the seasoning and helps the biscuits brown and crisp.
Cayenne pepper or black pepper
Adds sharp, pungent heat that flavours the biscuits.

The step that matters

Toast the biscuits over the fire on a gridiron. Oiled biscuits brown quickly because their starches and sugars caramelise at high heat, and the oil can scorch. Turning them often and watching closely keeps them evenly toasted 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.

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