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Flour - Page 2 of 9

  • How-To

    Biscuits & Beyond

    Five delicious treats from one versatile dough.

  • Recipe

    Amaranth Crackers with Cheddar and Pepitas

    In these crispy, gluten-free crackers, amaranth flour is paired with the bold Southwestern flavors of chili powder, cumin, and garlic, and topped with Cheddar and hulled pumpkin seeds (pepitas). Try…

  • Recipe

    Cinnamon-Raisin-Walnut Pinwheels

    These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted…

  • Recipe

    Sesame-Poppy-Pecan Crackers

    These buttery bites are a great quick hors d’oeuvre that goes well on a cheese plate, with your favorite dip, or all on their own.

  • Recipe

    Buttermilk Biscuits

    Lightly crunchy on the outside, soft and mellow within, these biscuits are equally good at dinner or breakfast.

  • Recipe

    Buttermilk Biscuit Dough

    This versatile dough comes together in minutes and can be used to make not only biscuits but many other tasty treats, too, depending on how you roll and cut it—see…

  • Recipe

    Classic Key Lime Pie

    This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute…

  • Recipe

    Yufka (Turkish Flatbread)

    This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

  • Article

    Why Flour a Cake Pan?

    Many cake recipes instruct you to butter a cake pan and then flour it. We all know the butter stops the cake from sticking, but what does the flour do?

  • Recipe

    Cousin John’s Café Belgian Waffles

    This is basically an éclair batter cooked in a waffle iron. The waffles cook up a beautiful golden brown on the outside and are so eggy and soft on the…

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