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Pearl Milling Company Flour, Self-Rising, Enriched Bleached
Pearl Milling Company Flour, Self-Rising, Enriched Bleached
5 lb
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About
Details
Per 3 Tbsp: 90 calories; 0 g sat fat (0% DV); 310 mg sodium (14% DV); 0 g total sugars. What is Self-Rising Flour? Self-rising flour is all-purpose flour to which leavening agents and salt have already been added - the equivalent of 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup. Self-rising flour is an ideal ingredient for biscuits, gravies, corn bread and other quick breads. Auntjemina.com. We're here to help. Auntjemina.com or 800-407-2247. Please have package available when calling.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (monocalcium Phosphate, Baking Soda), Salt.
Directions
Safe Handling Instructions: This product is made with raw flour so it is not ready-to-eat and must be thoroughly cooked 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.
Southern Biscuits: 1/4 Cup vegetable shortening, 2 cups Aunt Jemima self-rising flour 2/3 cup milk cut shortening into flour until mixture resembles coarse crumbs. Add milk, mixing just until dry ingredients are moistened. (If necessary, add additional milk to make soft dough.) Turn out onto lightly floured surface; knead gently a few times. Roll out 1/2 - inch thick; cut with floured 2-inch biscuit cutter. For soft, high biscuits, place close together on ungreased cookie sheet; for crusty biscuits place about 1 inch apart. Bake in preheated very hot oven (425 degrees F.) 10 to 12 minutes. Makes 10 to 12 biscuits. Variation: for buttermilk biscuits, combine flour with 1/2 teaspoon soda; substitute 3/4 cup buttermilk for milk. Self-rising Pancakes: 2 cups Aunt Jemima self-rising flour 3 tablespoons sugar 1-1/2 cups milk 2 eggs, beaten 1/3 cup vegetable oil combine flour and sugar, add milk, eggs and oil; mix until batter is fairly smooth, (somewhat lumpy batter makes light pancakes,) for each pancake, pour scant 1/4 cup batter onto hot (375 degrees F) lightly greased griddle, turn pancakes when tops are covered with bubbles and edges look cooked, turn only once, makes 12 pancakes.
For delicious biscuits, pie crusts, pancakes, cookies, gravies and batters.
Warnings
Contains wheat ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 90
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg0%
- Sodium 310mg13%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 0g
- Protein 3g
Details
Per 3 Tbsp: 90 calories; 0 g sat fat (0% DV); 310 mg sodium (14% DV); 0 g total sugars. What is Self-Rising Flour? Self-rising flour is all-purpose flour to which leavening agents and salt have already been added - the equivalent of 1-1/2 teaspoons of baking powder and 1/2 teaspoon of salt per cup. Self-rising flour is an ideal ingredient for biscuits, gravies, corn bread and other quick breads. Auntjemina.com. We're here to help. Auntjemina.com or 800-407-2247. Please have package available when calling.
Ingredients
Enriched Bleached Flour (bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (monocalcium Phosphate, Baking Soda), Salt.
Directions
Safe Handling Instructions: This product is made with raw flour so it is not ready-to-eat and must be thoroughly cooked 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.
Southern Biscuits: 1/4 Cup vegetable shortening, 2 cups Aunt Jemima self-rising flour 2/3 cup milk cut shortening into flour until mixture resembles coarse crumbs. Add milk, mixing just until dry ingredients are moistened. (If necessary, add additional milk to make soft dough.) Turn out onto lightly floured surface; knead gently a few times. Roll out 1/2 - inch thick; cut with floured 2-inch biscuit cutter. For soft, high biscuits, place close together on ungreased cookie sheet; for crusty biscuits place about 1 inch apart. Bake in preheated very hot oven (425 degrees F.) 10 to 12 minutes. Makes 10 to 12 biscuits. Variation: for buttermilk biscuits, combine flour with 1/2 teaspoon soda; substitute 3/4 cup buttermilk for milk. Self-rising Pancakes: 2 cups Aunt Jemima self-rising flour 3 tablespoons sugar 1-1/2 cups milk 2 eggs, beaten 1/3 cup vegetable oil combine flour and sugar, add milk, eggs and oil; mix until batter is fairly smooth, (somewhat lumpy batter makes light pancakes,) for each pancake, pour scant 1/4 cup batter onto hot (375 degrees F) lightly greased griddle, turn pancakes when tops are covered with bubbles and edges look cooked, turn only once, makes 12 pancakes.
For delicious biscuits, pie crusts, pancakes, cookies, gravies and batters.
Warnings
Contains wheat ingredients.
Common questions
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