White Lily Flour, Self-Rising, Unbleached
5 lb (2.27 kg)
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Directions
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
Product Details
Made from 100% soft winter wheat. Unbleached non-aluminum baking powder. Non-GMO Project verified. nongmoproject.org. A southern tradition since 1883. The light baking flour. Pre-sifted. White Lily flour has been the secret ingredient for generations of southern bakers; no one knows this better than Carrie Morey, owner of Callie's biscuits & Callie's hot little biscuit shops. Carrie has embraced the art of southern biscuit making and her light and fluffy recipe draws lines out the door. Now Carrie's recipe is yours to try with White Lily Unbleached Self-Rising Flour. For every cup of self-rising flour used in a recipe, substitute 1 cup and 2 tablespoons of White Lily Unbleached Self-Rising flour. A Legend in Biscuits: The light baking flour - since 1883. It only takes a few ingredients to make a biscuit but the most important one is the flour. And there's no substitute for White Lily. White Lily Flour is the secret ingredient to making the best southern biscuit because it's milled from only 100% soft winter wheat, so your biscuits are always irresistibly light and fluffy. Non-Aluminum Baking Powder: Modern bakers will appreciate that White Lily Unbleached Self-Rising Flour is made with 100% aluminum free baking powder. Not only will your friends and family enjoy your delicious recipes, you'll feel good serving to them too. whitelily.com. nongmoproject.org. Get the recipe at whitelily.com. Questions or comments? 1-800-595-1380. Visit us at whitelily.com for frequently asked question and additional recipes.Nutrition Facts
Serving Size: 0.25 Cup
Servings per Container: About 76
| Calories | 100.00 kcal |
| Total Fat | 0.00 grm (0.00% RDA) |
| Saturated Fat | 0.00 grm (0.00% RDA) |
| Cholesterol | 0.00 mg (0.00% RDA) |
| Sodium | 440.00 mg (19.00% RDA) |
| Potassium | 30.00 mg (0.00% RDA) |
| Total Carbohydrate | 22.00 grm (8.00% RDA) |
| Dietary Fiber | 1.00 grm (4.00% RDA) |
| Protein | 2.00 grm |
| Calcium | 18.00 mg (2.00% RDA) |
| Iron | 1.00 mg (6.00% RDA) |
| Kosher | |
| Vitamin D | 0.00 mcg (0.00% RDA) |
| Niacin | 2.00 mg (15.00% RDA) |
| Riboflavin | 0.10 mg (8.00% RDA) |
| Thiamin | 0.20 mg (15.00% RDA) |
| Folic Acid | 44.00 mcg |
| Trans Fat | 0.00 grm |
| Added Sugars | 0.00 grm (0.00% RDA) |
| Wheat | 1.00 |
| MetricServingSize | 30.00 grm |
| Total Sugars | 0.00 grm |
| Folate DFE | 83.00 mcg (20.00% RDA) |
Ingredients
Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Salt.Warnings
Contains wheat ingredients.,Warning: Flour is raw. Do not eat raw flour, dough, or batter. Please cook fully before enjoying.Manufacturer
The White Lily Foods Company
1867 Dr. F.E. Wright Drive, Jackson 38301 TN
UPC
00032500123811