White Lily Self-Rising Flour, Pre-Sifted

Product details

Non-GMO Project verified. nongmoproject.org. A Southern tradition since 1883. The light baking flour. Pre-sifted self-rising. Enriched. Bleached. Why white lily? White Lily has been using the highest quality ingredients since 1883. White Lily self-rising flour is milled from 100% soft winter wheat. Soft winter wheat has a low protein content making it ideal for delicate baked goods such as biscuits, muffins, waffles and pancakes. For every cup of self-rising flour used in a recipe, substitute 1 cup and 2 tablespoons of White Lily self-rising flour. Since 1883, White Lily self-rising flour as been the light baking flour. White Lily self-rising flour is made from only 100% soft winter wheat, so biscuits always turn out high, light and fluffy. whitelily.com. Questions or comments? 1-800-595-1380. Package information will be helpful when contacting us. Visit us at whitelily.com for frequently asked questions and additional recipes.

Additional info

White Lily Light & Fluffy Biscuits: 2 cups White Lily Enriched Bleached Self-Rising Flour. 1/4 cup vegetable shortening. 3/4 cup buttermilk or 2/3 cup milk. 2 tablespoons butter, melted (optional). Heat oven to 475 degrees F. Place flour in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened. Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits. Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired. Makes 1 dozen. Chicken and Dumplings: 2 tablespoons butter. 2-1/4 cups White Lily Enriched Bleached Self-Rising Flour, divided. 3 (14.5 oz.) cans chicken broth, divided. 1/4 cup vegetable shortening. 1/4 teaspoon pepper. 1/2 cup milk. 2 cups diced cooked chicken. Melt butter in Dutch oven. Whisk in 1/4 cup flour. Reserve 1/2 cup chicken broth for dumplings. Gradually stir remaining chicken broth into Dutch oven. Bring to a boil. Remove from heat. Place 2 cups flour in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Stir in reserved chicken broth just until dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead 2 to 3 times. Roll dough to 1/8 inch thickness. Cut dough into 2 x 1-inch strips. Return broth to a boil. Add dough strips to boiling broth. Reduce heat to low. Cover and simmer 15 minutes or until dumplings are cooked through, stirring occasionally. Stir in pepper, milk and chicken. Simmer 5 minutes. Makes 4 servings.