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Dessert

Oatmeal Biscuits

A baked biscuit made from oatmeal, lard or butter, sugar, egg, milk, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Oatmeal Biscuits

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 ↓

Oatmeal Biscuits

Oven, in the book's wordsA very moderate oven

Ingredients

Directions

The book says “a very moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the dough

  1. In a bowl, rub the lard or butter into the dry ingredients.

  2. Add the egg and enough milk to form a very stiff paste.

Shape and bake

  1. Roll out the dough thinly and cut into biscuit shapes.

  2. Place on greased baking sheets and bake until golden.

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 + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Medium oatmeal and finest oatmeal
Forms the body of the biscuit and gives them their grainy, crisp texture.
Lard or butter
Adds fat that shortens the dough, making the biscuits tender and crumbly.
Egg
Binds the dough together and adds structure as it sets in the oven.
Baking powder
Releases gas in the dough, helping the biscuits rise slightly and lighten.
Sugar
Adds sweetness and helps the edges brown as the biscuits bake.

The step that matters

Adding the milk. The dough must be very stiff. Too much liquid makes it sticky and hard to roll thinly, and the biscuits spread and turn tough instead of crisp.

“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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