Sift Magazine, Spring 2019

  • Herbed cream cheese biscuits

    Herbed cream cheese biscuits (page 9)

    from Sift Magazine, Spring 2019 Sift Magazine, Spring 2019

    • Categories: Bread & rolls, savory; American
    • Ingredients: all-purpose flour; chives; thyme; sharp cheddar cheese; cream cheese; milk
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Notes about Recipes in this book

  • Everything bagel biscuits

    • anya_sf on December 09, 2021

      I used buttermilk instead of buttermilk powder + milk and Smitten Kitchen's everything bagel topping (without the garlic). My biscuit dough was closer to 1" high and I only got 6 biscuits, but they baked up tall and flaky. Since the topping contains flaky salt, they were rather salty, but in a good way - great with unsalted butter or a plain egg. If you're salt-sensitive, make your own topping with less or no salt.

  • Berry blitz torte

    • chawkins on June 17, 2020

      I had great expectation for this cake because I make a similar pineapple meringue cake that I love. However, I am somewhat disappointed, the cake itself was denser than I like and the I am not enamored with the strawberry and pastry cream combo, I rather have just strawberry and whipped cream. Mind you, I did not make the pastry cream from scratch, I used the suggested shortcut of mixing box pudding mix with heavy cream and I did not do the optional step of lightening the mock pastry cream with additional whipped cream.

  • Golden vanilla pound cake

    • inflytur on October 05, 2019

      Rich with a tight crumb. Toasts well. Perfect for berry shortcake.

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  • Published Apr 01 2019
  • Format Magazine
  • Page Count 108
  • Language English
  • Countries United States
  • Publisher King Arthur Flour

Publishers Text

Our newest publication, Sift, is a beautifully crafted, 112-page magazine filled with brilliant photos, delicious recipes, and features on things we're loving now. Sift is made available for purchase per issue, rather than in subscription format. This lovingly produced publication is made available in print only at this time. (A King Arthur Flour Publication)