Homemade biscuits - what liquid to add?

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Tired of shop-bought biscuits so I'm trying my hand at baking more healthy biscuits. I've mixed dry ingredients - porridge oats, wheat germ, linseed, baking powder, oat bran etc. and might add some chips of chocolate. I'm just wondering what liquid to add e.g. milk, butter milk, yoghurt or plain water before baking? I intend to put blobs of the mixture on grease-proof paper and cook in oven @ 180 degrees for about 20 mins. (I would prefer to bake as bars but not sure how to make the ingredients into bar shapes). Any suggestions?
Thanks

EileenG

I'd go for buttermilk or yogurt.

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EileenG wrote: »

I'd go for buttermilk or yogurt.

Thanks. I was planning on plain natural organic yoghurt... or how about greek-style yoghurt I've seen in Lidl? Also would like to make more substantial mouthful bar-shaped biscuits but how do I get them shaped?

Dixie Chick

Id mash a banana right down and add some vanilla essence as well and that binds them a bit so they come out of the oven like a rough looking cookie.

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Dixie Chick wrote: »

Id mash a banana right down and add some vanilla essence as well and that binds them a bit so they come out of the oven like a rough looking cookie.

Will try that thanks. Although now they'll be so bulky I'd prefer them to be healthy bars rather than biscuits. Anyone know how to get them snack shaped bars?

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Thanks folks. Made the biscuits with yoghurt and a banana mixed in. It worked ok but maybe they were too big too cook properly and burned on top. A disaster overall:o Ah well live and learn. Maybe fail better next time...

Mrs Fox

Honey or maple syrup?

Smoked Tuna

Any good recipes for biscuits with porridge oats and liquid egg white?

uncle_sam_ie

I use coconut oil.

Day Lewin

Everyone always burns biscuits. Most recipes give too high a heat for too long a time.
If it is your first time making the recipe, start with about 170C, for nine minutes, then cautiously check. Increase time by a minute at a time: they burn that fast. Most are done when the edges are acquiring a ring of suntan, the middle a creamy light-brown colour.

"Bar" biscuits are usually baked as a "Traybake" eg in a wide flat tin like a wide shallow cake, then sliced into bars when cold.

There are several methods of producing the cherished crisp, short texture: but bear in mind that biscuits being small and thin, will amplify the taste of the fat you use. Butter is traditional for flavour, but lard gives a superlative texture. (very hard to find, nowadays, anyway)
I haven't tried coconut oil but have tried coconut cookies many times. Conclusion: rarely taste coconutty enough. I add flavouring essence, now. #cheat

I'm a decades-seasoned veteran biscuiteer: ask me anything!