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Graham Biscuits

A simple biscuit made with Graham flour, butter, sugar, baking soda, sour milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Graham Biscuits

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 ↓

Graham Biscuits

Oven, in the book's wordsA good oven

Ingredients

Directions

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

Prepare the dough

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

  2. In a bowl, combine Graham flour, butter, salt, and moist sugar.

  3. In a separate bowl, mix baking soda with sour milk.

  4. Add the sour milk mixture to the dry ingredients to form a stiff dough.

Shape and bake

  1. Roll out the dough very thin and cut into squares like soda crackers.

  2. Mark the squares and bake in the preheated oven 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.

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 + 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).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: guaiacol (smoky, sweet).

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

Graham flour
Forms the main body of the dough and gives the biscuits their hearty, whole-grain texture.
Butter
Adds fat that tenderises the dough and contributes to a crisp bite.
Moist sugar
Adds sweetness and moisture, and helps the surface brown in the oven.
Baking soda
Reacts with the acid in the sour milk to produce gas that lightens the dough.
Sour milk
Supplies moisture and acidity that activates the baking soda and binds the dough.

The step that matters

Rolling the dough very thin. Thin dough dries and crisps evenly as it bakes. Thick pieces stay soft in the middle and may not brown properly, so the squares need to be rolled as thin as the recipe asks.

“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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