White Lily Flour, Self-Rising, Unbleached

Product details

Delicious baking from scratch is at your fingertips with White Lily Unbleached Self Rising Flour. This White Lily Flour is made from 100% soft red winter wheat for a light texture and delicious taste. Blended with leavening and salt, White Lily Self-Rising Flour is ideal for making light-textured, flaky biscuits and pastries. You can also use unbleached flour to whip up fluffy pancakes, muffins, waffles, coffee cakes and quick loaves. Perfect for baking birthday cakes, tasty treats for bake sales or homemade goodies, White Lily Flour helps make every day special. A great addition to your baking ingredients, this 5 pound bag of White Lily Self Rising Flour is enough flour for many batches. White Lily Flour has been helping Southern cooks create delicious food since 1883. Our products are a staple in family kitchens and world-class restaurants alike. When you bake with White Lily, you're baking with history, tradition and love.

Additional info

Safe Handling Instructions: Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. White Lily Light & Fluffy Biscuits: 2 cups White Lily Unbleached Self-Rising Flour. 1/4 cup butter or shortening. 3/4 cup buttermilk or milk. 2 tablespoons butter, melted. Makes about 12 biscuits. 1. Heat oven to 475 degrees F. 2. Place flour in large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. Work quickly to prevent melting. Add buttermilk or milk, stir with a fork just until flour is moistened. 3. Turn dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits. 4. Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with melted butter and enjoy! Callie’s Classic Buttermilk Biscuits: 2 cups White Lily Self-Rising Flour, plus more for dusting work surface. 4 tablespoons salted butter, room temperature. 1/4 cup cream cheese, room temperature, cut into cubes. 3/4 -1 cup whole buttermilk. 1 tablespoon salted butter, melted. Makes about 12 biscuits. 1. Heat oven to 450 degrees F. 2. Combine flour and room temperature butter in a large bowl use your fingers to break up the butter. The result should resemble grated parmesan. 3. Add cream cheese and mix it into the flour with your hands, leaving a few larger pieces. Add buttermilk and mix until dough is sticky and wet, but not sloppy. All flour should be incorporated. 4. Move the dough to a lightly floured work surface, being sure to remove all dough from bowl. Dust the top of the dough with flour. Roll out dough to 2 inches thick. 5. Cut dough into 2-inch circles. Arrange circles on a lightly greased cookie sheet with the edges touching. Brush with melted butter. 6. Bake 16-18 minutes rotating the pan halfway through. Biscuit tops should be golden brown. Move to a wire rack and allow to cool slightly. Serve immediately. Add some decadence with callie's hot little biscuit cinnamon butter get the recipe at whitelily.com