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@backbonemcot: ดูคลิปนี้ให้จบแล้วเซฟเก็บไว้ตามรอยด่วนๆ! มาตลาดน้อยอย่าเพิ่งกลับ ถ้ายังไม่ได้แวะศาลเจ้าโรงเกือก พิกัดมูริมน้ำที่สวยที่สุดในย่านนี้ศาลเจ้าเก่าแก่ริมน้ำเจ้าพระยา ย่านตลาดน้อย เดินทางง่ายแต่ฟีลดีมากกกก ใครเคยไปแล้วบ้างคอมเมนต์บอกหน่อย! ⛩️💭"👇 #ศาลเจ้าโรงเกือก #ศาลเจ้าฮ้อนหว่องกุง #ตลาดน้อย #เที่ยวตลาดน้อย #เจริญกรุง

BackboneMCOT
BackboneMCOT
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Saturday 30 May 2026 11:33:01 GMT
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Save this!Recipe below 👇🏾 for buttermilk biscuits Ingredients: - 2 1/2 cups White Lily self-rising flour - 1 cup buttermilk - 1 stick (1/2 cup) grated cold butter Instructions: 1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. 2. In a large mixing bowl, add the self-rising flour. 3. Grate the cold butter using a box grater and add it to the flour. Use your fingertips to quickly work the butter into the flour until the mixture resembles coarse crumbs. You can also use a pastry cutter for this step. 4. Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir until just combined. The dough will be sticky. 5. Turn the dough out onto a floured surface. Instead of kneading, gently fold the dough over itself 3-4 times to create layers. Be careful not to overwork the dough. 6. Pat the dough into a 3/4-inch thick rectangle. 7. Using a floured biscuit cutter or the rim of a glass, cut out rounds from the dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. 8. Gather any scraps of dough, gently pat them together, and cut out additional biscuits. 9. Bake the biscuits in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. 10. Remove the biscuits from the oven and serve warm with honey butter. This recipe will yield 6 jumbo buttermilk biscuits with light, flaky layers. Enjoy! #food #Recipe #Foodie
Save this!Recipe below 👇🏾 for buttermilk biscuits Ingredients: - 2 1/2 cups White Lily self-rising flour - 1 cup buttermilk - 1 stick (1/2 cup) grated cold butter Instructions: 1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. 2. In a large mixing bowl, add the self-rising flour. 3. Grate the cold butter using a box grater and add it to the flour. Use your fingertips to quickly work the butter into the flour until the mixture resembles coarse crumbs. You can also use a pastry cutter for this step. 4. Make a well in the center of the flour mixture and pour in the buttermilk. Gently stir until just combined. The dough will be sticky. 5. Turn the dough out onto a floured surface. Instead of kneading, gently fold the dough over itself 3-4 times to create layers. Be careful not to overwork the dough. 6. Pat the dough into a 3/4-inch thick rectangle. 7. Using a floured biscuit cutter or the rim of a glass, cut out rounds from the dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch apart. 8. Gather any scraps of dough, gently pat them together, and cut out additional biscuits. 9. Bake the biscuits in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. 10. Remove the biscuits from the oven and serve warm with honey butter. This recipe will yield 6 jumbo buttermilk biscuits with light, flaky layers. Enjoy! #food #Recipe #Foodie


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