Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓
Cream 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
Sprinkle salt over the flour.
Mix in the cream with your hands until well combined.
Knead the dough until it blisters.
Shape and bake
Shape or cut the dough, then prick it as you would for pounded biscuits.
Bake in a well-heated oven at 400°F (200°C) until golden.
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.
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Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
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 main structure of the biscuits as its proteins develop into gluten when kneaded.
- Sweet cream
- Adds moisture and fat, which bind the dough and give the biscuits a tender, rich crumb.
The step that matters
Bake in a well-heated oven. A hot oven sets the outside of the dough quickly, helping the biscuits rise and brown. In a cool oven the dough spreads and bakes pale and dense.
“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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