Delicious baking from scratch is at your fingertips with White Lily Self Rising Flour. This White Lily Flour is bleached, enriched, and made from 100% soft 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 self rising white flour to whip up fluffy pancakes, muffins, waffles, coffee cakes and quick loaves. It's also perfect for baking cakes, tasty treats for bake sales, or homemade goodies to 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.

• One 2 lb bag of White Lily Self Rising Flour

• This self ringing flour is bleached, enriched, and made from 100% soft red winter wheat

• Blended with leavening and salt to make it an ideal flour for baking

• Bag of flour is enough to make muffins, waffles, pancakes, quick breads and more

• Make delicious flaky biscuits and pastries for any occasion

• Baking flour can be used to make light and fluffy baked goods from scratch

• White Lily, a southern tradition since 1883

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt.

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.