Skip to main content
Dessert

Hard Biscuits

A hard biscuit made with butter, flour, and skimmed milk, baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 ↓

Hard Biscuits

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.

Make the dough

  1. Warm the butter in a small saucepan.

  2. Add enough skimmed milk to the butter to make a stiff dough with the flour.

  3. Beat the dough with a rolling pin until smooth.

Shape and bake

  1. Roll the dough thin and cut it into round biscuits.

  2. Prick the biscuits all over with a fork.

  3. Bake in a 400°F (200°C) oven for about six 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.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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 structure of the dough when combined with liquid.
Butter
Adds fat, which tenderises the biscuits and adds richness.
Skimmed milk
Provides the liquid that hydrates the flour into a stiff dough.

The step that matters

Beat the dough with a rolling pin until smooth. Working the dough develops gluten, which gives a firm, cohesive texture. Overworking it makes the biscuits tough, so beat only until the dough is smooth and no longer cracked or crumbly.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes