help with making biscuits please.

dorothyjeffery

why do my biscuits spread all over the baking sheet???

i follow instructions to the letter, but they always end up very large and VERY thin biscuits. tasty, nonetheless, but dont look like biscuits at all.

what am i doing wrong????

PasturesNew

Most/many will spread. You could try putting them into bun tins.... that'd limit their growth potential, or make the mix a bit stiffer (less liquid).

dorothyjeffery

i did wonder if it was too wet. will follow that advice next time. many thanks. or maybe invest in some bun tins too. makes sense to me.

honeythewitch

It can happen if the oven is not hot enough. They keep spreading instead of setting.

Callie22

If you use margarine instead of butter it can sometimes cause spreading, as it has a higher water content. Also it can help if you chill the mixture before baking. Sometimes I even cook biscuits from frozen - this works particularly well for shortbread and chewy American-style cookies. It's also handy if you only want to cook a few biscuits at a time, just make a batch, either roll out and freeze (shortbread) or make into 'pucks' and freeze (cookies), and then bake from frozen. You'll need to play about with the baking times but once you've got an idea of how long they'll take it's really easy.

dorothyjeffery

got to be easier to buy them!!!!!

will try them in bun tins. or stick to making tray bakes that i cut up when they are done.

thank you all for your suggestions and advice.

kezza136

Have you tried chilling the dough in the fridge for 30 minutes before rolling and then cutting them out and bake them?

Works for me

FairyPrincessk

Have a look at this video on chocolate chip cookies, which explains how proportions of butter and different types of leavening affect cookie spread:

https://www.youtube.com/watch?v=hCzVqaFMlIw

I'd also reiterate the butter/margerine comment.

HTH