Description
A Southern tradition since 1883. The light baking flour. Enriched. Bleached. Why White Lily? The light baking flour since 1883. White Lily has been using the highest quality ingredients since 1883. White Lily All-Purpose 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 cakes, cookies, biscuits and pastries. For every cup of all-purpose flour used in a recipe, substitute 1 cup and 2 tablespoons of White Lily All-Purpose Flour.
Ingredients
Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid).
Prep
Bake: Bake: 8 to 10 minutes or until golden brown. Brush with butter, if desired. Makes 1 dozen. White Lily Light & Fluffy Biscuits: 2 cups white lily enriched bleached all-purpose flour. 1 tablespoon baking powder. 1 teaspoon salt. 1/4 cup vegetable shortening. 3/4 cup buttermilk or 2/3 cup milk. 1/4 cup butter, melted (optional). Heat Oven to 475 degrees F. Combine: Flour, baking powder and salt in large bowl. Cut in shortening with pastry blender or two knives until crumbs are the size of peas. Blend in just enough buttermilk with fork until dough leaves sides of bowl. Turn: Dough onto lightly floured surface. Knead gently 5 to 6 times, just until smooth. Roll dough into a 7-inch circle that is 1/2-to 3/4-inch thick. Cut out 7 to 8 biscuits using a floured 2inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edge almost touch.) Shape dough scraps into a ball. Pat out until ½-inch thick. Cut out additional biscuits.
Warnings
Contains wheat ingredients.
