Plain biscuit recipe that doesn't flatten

lmfao-, Jan 14, 9:29am
Does anyone have a plain biscuit recipe that doesn't flatten I want nice thick cookies, would rather a recipe that has been tried and not just from google LOL

nik12, Jan 14, 11:53am
What recipe have you been using! I find, adding a big more flour and cooking at a slightly lower temp works. I like mine fat and almost chewy on the inside :-)
I use the hokey pokey recipe from the edmonds cook book - sometimes add choc chunks and or smashed up oddfellows.

pogram0, Jan 15, 1:16am
If your biscuits are flattening out during cooking then you have your mixture to loose.You really need to have a very stiff mixture for the batter to hold its shape in the oven.Just keep adding flour until you can barely stir the mixture and you should be okay.

buzzy110, Jan 15, 1:23am
If your biscuits are flattening - i.e. spreading over the baking sheet and butter melting out, then it is not the recipe that is the problem. All the Edmond's recipes in my old book work perfectly so I would suggest using those.

To prevent spreading, you need to learn how to cream your butter and sugar so that the sugar is completely incorporated and the creamed mix is totally smooth again. If you want I can tell you how to do that.

There are some biscuit recipes in the Edmond's book that do not require creaming of the butter and sugar. You could use those for the time being.

lx4000, Jan 15, 2:50am
what about shortbread!

kinna54, Jan 15, 9:50am
shrewsbury biccies or vanilla biccies. Old tried and true. Just made vanilla biccies again today, with a variation omitted the essence and 1 TBSP flour and added cocoa to make double choc chip.

Vanilla Biscuits
125g butter
125g sugar
Vanilla essence (few drops)
1 egg
225g flour
1tsp baking powder
70gchoc chips

Cream butter, sugar and vanilla essence together, add egg, then mix in dry ingredients.
Roll teaspoonfuls of mixture into balls.
Put onto greased trays and flatten (I press them out with the bottom of a floured glass, rather than a fork, gives a better shape, and not too thin)
Bake 15-20 mins at 190 deg C.

kinna54, Jan 15, 9:57am
Shrewsbury Biscuits*(adapted for making in the kitchen whizz)*
125g butter softened (or margarine)
1/2 cup sugar
1 egg
1 TBSP grated lemon rind
2 cups flour
1tsp baking powder
Raspberry jam (to fill if desired)

Place butter and sugar in the whizz and cream together.
Add egg and lemon rind and whizz again to combine.
Add sifted flour and baking powder, using the machine on pulsewhile the mixture is combining.
Turn onto a floured board, kneadlightly and roll out to about 4mm thickness
Note: roll out part of the mix at a time, as it’s much easier to handle., and over handling can toughen the mixture.
Cut out desired shapes withcookie cutters.

Bake on greased oven trays at 180 deg. for 10-15mins.
When cold biscuits can either be sandwiched together with raspberry jam, with the top biscuit dusted with sifted icing sugar, or biscuits can be left single and dusted with sifted icing sugar.

You could also try making piped biscuits, such as the melting moment type. Hit search and see if my vienesse orange kisses recipe is still around on here. If not bump back and I will post