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Pillsbury Best Self Rising Flour, Bleached
Pillsbury Best Self Rising Flour, Bleached
80 ozPopular item
About
Details
Per 1/4 Cup: 110 calories, 0 g sat fat (0%DV), 370 mg sodium (16%DV), 0 g total sugars. Pre-sifted. Since 1869. Pillsbury Best for biscuits! Glad you asked! What is self rising flour? Pillsbury best self rising flour is all purpose flour with 1-1/2 teaspoons baking powder and 1/2 teaspoon salt added per cup of flour. It is ideal for making biscuits, muffins, cakes and pastries. It should not be used for yeast bread baking. How can self rising flour be used? In most recipes calling for baking powder, self rising flour can be substituted for all purpose flour by omitting the baking powder and salt. what is the best way to store self rising flour? Store flour in an airtight container in a cool place (75 degrees F or cooler) away from heat. For maximum shelf life, flour may be stored in refrigerator or freezer. Why is accurate flour measuring important? Accurate measuring plays an important role in the success of any recipe. Flour should always be measured by lightly spooning into a measuring cup and leveling off with a knife. This quick step safeguards you against under or over measuring flour in a recipe. pillsburybaking.com. Questions or comments? 1-800-767-4466. Package information will be helpful when contacting us. Visit us at pillsburybaking.com.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Sulfate.
Directions
Glazed Cinnamon Raisin Biscuits: 2 cups Pillsbury Best Self Rising Flour; 1/3 cup sugar; 1 teaspoon ground cinnamon, plus additional for garnish; 1/4 cup All-Vegetable Shortening; 1/2 cup raisins; 3/4 to 1 cup buttermilk; 1 cup powdered sugar; 1 tablespoon butter, softened; 1/2 teaspoon vanilla extract; 2 to 3 teaspoons milk. Heat oven to 450 degrees F. Stir flour, sugar and cinnamon in medium bowl until blended. Cut in shortening using pastry blender or two knives until crumbs are the size of peas. Stir in raisins. Using fork, stir in buttermilk just until mixture leaves sides of bowl. Turn dough onto floured surface. Knead 5 to 6 times or until smooth. Roll out to 1/2-inch thickness. Cut with floured 2-1/2-inch biscuit cutter. Place on baking sheet with sides touching. Bake 11 to 14 minutes* or until golden brown. Combine powdered sugar, butter and vanilla in medium bowl. Whisk in milk, 1 teaspoon at a time, to make a thick glaze. Spread over slightly warm biscuits. Sprinkle lightly with cinnamon. Makes 10-12 biscuits. * Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.
Storing: Store flour in an airtight container in a cool place (75 degrees F or cooler) away from heat. For maximum shelf life, flour may be stored in refrigerator or freezer.
Warnings
Contains wheat ingredients., Warning: Flour is raw. Do not eat raw flour, dough or batter. Please cook fully before enjoying.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0g0%
- Sodium 370mg16%
- Total Carbohydrate 23g8%
- Protein 2g
Details
Per 1/4 Cup: 110 calories, 0 g sat fat (0%DV), 370 mg sodium (16%DV), 0 g total sugars. Pre-sifted. Since 1869. Pillsbury Best for biscuits! Glad you asked! What is self rising flour? Pillsbury best self rising flour is all purpose flour with 1-1/2 teaspoons baking powder and 1/2 teaspoon salt added per cup of flour. It is ideal for making biscuits, muffins, cakes and pastries. It should not be used for yeast bread baking. How can self rising flour be used? In most recipes calling for baking powder, self rising flour can be substituted for all purpose flour by omitting the baking powder and salt. what is the best way to store self rising flour? Store flour in an airtight container in a cool place (75 degrees F or cooler) away from heat. For maximum shelf life, flour may be stored in refrigerator or freezer. Why is accurate flour measuring important? Accurate measuring plays an important role in the success of any recipe. Flour should always be measured by lightly spooning into a measuring cup and leveling off with a knife. This quick step safeguards you against under or over measuring flour in a recipe. pillsburybaking.com. Questions or comments? 1-800-767-4466. Package information will be helpful when contacting us. Visit us at pillsburybaking.com.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Calcium Sulfate.
Directions
Glazed Cinnamon Raisin Biscuits: 2 cups Pillsbury Best Self Rising Flour; 1/3 cup sugar; 1 teaspoon ground cinnamon, plus additional for garnish; 1/4 cup All-Vegetable Shortening; 1/2 cup raisins; 3/4 to 1 cup buttermilk; 1 cup powdered sugar; 1 tablespoon butter, softened; 1/2 teaspoon vanilla extract; 2 to 3 teaspoons milk. Heat oven to 450 degrees F. Stir flour, sugar and cinnamon in medium bowl until blended. Cut in shortening using pastry blender or two knives until crumbs are the size of peas. Stir in raisins. Using fork, stir in buttermilk just until mixture leaves sides of bowl. Turn dough onto floured surface. Knead 5 to 6 times or until smooth. Roll out to 1/2-inch thickness. Cut with floured 2-1/2-inch biscuit cutter. Place on baking sheet with sides touching. Bake 11 to 14 minutes* or until golden brown. Combine powdered sugar, butter and vanilla in medium bowl. Whisk in milk, 1 teaspoon at a time, to make a thick glaze. Spread over slightly warm biscuits. Sprinkle lightly with cinnamon. Makes 10-12 biscuits. * Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted.
Storing: Store flour in an airtight container in a cool place (75 degrees F or cooler) away from heat. For maximum shelf life, flour may be stored in refrigerator or freezer.
Warnings
Contains wheat ingredients., Warning: Flour is raw. Do not eat raw flour, dough or batter. Please cook fully before enjoying.
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