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Raised Biscuit

A soft dough biscuit that rises overnight and is baked after a second rise.

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

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Raised Biscuit

Ingredients

Directions

Prepare

  1. Warm the milk slightly and melt the shortening.

  2. Mix the butter or lard, yeast, sugar, and salt in a bowl.

Make the dough

  1. Add flour to create a soft batter and let it rise overnight.

  2. In the morning, mix in more flour to make a stiff dough.

  3. Let the dough rise again until light.

Bake

  1. Mold the dough into biscuits and bake for 30 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.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: guaiacol (smoky, sweet).

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

Butter or lard
Adds fat that tenderizes the crumb and carries flavor.
Yeast
Produces gas that makes the dough rise and become light.
Sugar
Adds sweetness and provides food that helps the yeast ferment.
Flour
Forms the gluten network that gives the dough its structure.

The step that matters

Letting the dough rise overnight. The yeast needs enough time to ferment the batter and build flavor and gas. Too short a rise leaves the biscuits dense, while a very long rise can weaken the dough so it collapses.

“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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