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Dessert

Light Tea Biscuit

A light biscuit made with flour, milk, butter, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter 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 ↓

Light Tea Biscuit

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Mix the dough

  1. Dissolve the baking soda in the milk.

  2. Mix the cream of tartar with the flour.

  3. Add the butter and the milk mixture to the flour.

Shape and bake

  1. Roll out the dough and cut it into cakes.

  2. Bake in a 400°F (200°C) oven.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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
Provides the structure that holds the biscuits together as they bake.
Butter
Adds fat that keeps the biscuits tender and gives a short, crumbly texture.
Sweet milk
Supplies moisture that hydrates the flour and helps form the dough.
Cream of tartar
Acts as an acid that reacts with baking soda to produce gas for rising.
Baking soda
Reacts with the acid in cream of tartar to release carbon dioxide, lifting the biscuits.

The step that matters

Add the butter and the milk mixture to the flour.. Mix only until the dough just comes together. Overworking develops gluten and makes the biscuits tough, while the baking soda and cream of tartar start reacting as soon as they are wet, so the dough should go into the oven without delay.

“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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