1,803 butter flour recipes

Homemade shortbread with just three ingredients: butter, powdered sugar, and flour. The classic Scottish biscuit pressed into a pan, pricked with a fork, and baked golden for buttery, melt-in-your-mouth squares.

Quick flame-toasted whole wheat tortillas with charred spots and puffy steam pockets, brushed with butter for fresh-from-the-comal flavor in minutes.

This flaky pastry is great for almost all the pies, sweet pies such as pumpkin pies or apple pies, it is well used in savory pies as well, such as turkey pot pie or chicken pot pie... The buttery flavor and flaky texture will definitely satisfy your palate!

Homemade strudel dough from scratch with just five basic ingredients. Kneaded until elastic, rested, then hand-stretched tissue-paper thin the traditional way.

Egg shortbread cookies with a tender, crumbly texture from butter, sugar, and a whole egg. Blind-baked with pie weights for an even, golden result. Simple 5-ingredient recipe.

Creamed chipped beef on toast: dried beef in a peppery white sauce with chopped hard-boiled eggs. The classic American diner breakfast served over toasted English muffins.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Traditional Irish scones with butter, sugar, and optional raisins or walnuts, baked golden in the oven or cooked on a hot pan over an open fire. Kneaded dough gives these a denser, more biscuit-like texture.

This is a great way to liven up a basic white sauce. Works great over veggies or even as a healthy topping for mashed potatoes.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

Moist inside and crispy outside, these scones are full of flavors.

Custard-style rhubarb pie with a vanilla yogurt filling, warm nutmeg, and a brown sugar pecan crumble topping. Tart rhubarb meets sweet, creamy filling in every slice.

Scotland's version of the scone, sometimes known as Scot's Pancake. Looks more like a crumpet, though the texture resembles a pancake.

This is the second recipe I'll post tonight--promised it to AH earlier tonight. My mother found this recipe 35 or so years ago in a magazine and it has become a family favorite. For years she only made it at Thanksgiving until I took over the baking reigns in the family; now she makes it more often especially when my brother, Lewis, is going to be in.

They won't need refrigeration, and should stay fresh for several weeks or until the end of time.

Old-fashioned Nantucket molasses cookies with brown sugar, butter, and a soft, cake-like texture. Six pantry ingredients and no eggs, just like the New England whaling-era originals.