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Baking Powder Biscuit II

A quick biscuit made with flour, butter, baking powder, milk, and salt.

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

Baking Powder Biscuit II

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the dough

  1. In a bowl, mix flour, baking powder, and salt.

  2. Cut in the butter until the mixture resembles coarse crumbs.

  3. Stir in the milk until just combined.

Shape and bake

  1. Toss the dough on a floured board and pat or roll to ½ inch thickness.

  2. Cut with a biscuit cutter and place on a buttered pan.

  3. Bake for 12 to 15 minutes 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.

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. Flour + buttertop 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).

Flour and butter 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

Flour
Forms the structure that holds the biscuits together as they bake.
Baking powder
Releases gas in the dough so the biscuits rise and become light.
Butter
Cut into the flour to create pockets that make the biscuits flaky and tender.
Milk
Hydrates the flour to form a dough and adds moisture and some browning.

The step that matters

Stir in the milk until just combined. Overmixing develops gluten in the flour, which makes biscuits tough instead of tender. Stop as soon as the dough comes together.

“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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