asy clean up.
Place White Lily Frozen Biscuit dough pieces onto baking
rom the freezer.
Allow White Lily Frozen Roll Dough to thaw
In large saucepan, cook onion in oil over medium-high heat for 5 to 7 minutes or until tender.
Add chicken and cook until no longer pink.
Add chicken broth, green chilies, and cumin; heat to a boil.
In a 2-cup glass measure, dissolve gravy mix in water.
Stir into boiling soup; stir until thickened.
Cover and reduce heat.
Simmer for 10 minutes to allow flavors to blend.
Stir in beans and cilantro; heat through.
Serve with White Lily Peppered Sour Cream Biscuits.
salt, red pepper flakes and White Lily All-Purpose Flour. Stir for
lueberries, strawberries, etc to this recipe and it's very tasty
sing a floured 2-inch biscuit cutter. Place on baking sheet
Preheat oven to 450 degrees.
In large bowl, stir together all ingredients to form a ball.
On lightly floured surface, knead dough by folding dough in half 5 times. Pat or roll dough to 1/2 inch thickness.
With a biscuit cutter, cut into 3-inch rounds. Place on baking sheet coated with Crisco no-stick cooking spray. Brush with additional melted butter, if desired.
Bake 13 to 15 minutes or until golden brown.
soft wheat flour like White Lily if the primary use of
Add all dry ingredients together.
Dissolve yeast in warm water and add to buttermilk and oil.
Add milk mixture to flour mixture and stir.
Let set overnight in refrigerator.
Take out what is needed at a time.
Grease pan and put a little butter on top of biscuits and bake at 450\u00b0.
Dough will keep for 2 weeks in refrigerator.
ey to obtaining a stately biscuit. Dip a 2-1/2
Whip butter.
Add sugar and mix well.
Add eggs and beat well. Add biscuit mix and flavoring.
Mix well.
Add potato flakes and stir only to mix well.
Chill 10 minutes.
Drop by teaspoonfuls on greased cookie sheet.
Bake at 350\u00b0 for 10 minutes.
Remove immediately from pan.
TO SERVE:
Place crepe on warm serving plate.
Using a slotted spoon, spoon about 1/6 to 1/4 of lobster onto crepe.
Spoon sauce over the crepes.
Garnish with fresh tarragon and lemon wedges if desired.
Dredge chicken pieces in flour; brown in butter and oil.
Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe.
Cover and cook on low 30 minutes.
Add more stock as needed.
Cream Crisco and sugar together.
Add eggs at room temperature. Add 2 cups of cake flour, then 1/2 cup of White Lily flour.
Cook at 200\u00b0 until done.
nd then add flour (plain, White Lily) until consistency of thin cake
Preheat oven to 500\u00b0.
Measure flour into bowl by spooning into measuring cup and leveling off.
Cut in shortening with pastry blender until resembles coarse crumbs.
Blend in just enough milk with fork until dough leaves the sides of the bowl. (Too much milk makes dough too sticky to handle; not enough milk makes biscuits dry.)
emove from broth.
Have White Lily sifted in large bowl or
*For thicker pancakes, use less milk.
For thinner pancakes, use more milk.
Preheat oven to 325 degrees .
Grease and flour a 10-inch tube pan. Sprinkle 1/2 cup chopped pecans in pan. Set aside.
Cream butter and cream cheese.
Add brown sugar and beat until light and fluffy (about 5 minutes).
Add eggs one at a time, mixing well after each addition.
Fold in flour just until combined. Do not overmix.
Stir in vanilla and remaining 1 cup chopped pecans. Spoon batter into prepared pan and place on baking sheet in oven.
Bake for 1 1/2 hours or until wooden toothpick inserted near center comes out clean. ...
Before you start, warm oven to 450\u00b0.
Roll out and put in oven to bake for 10 to 12 minutes.
If want darker crust, leave in oven a little longer.