Tim Hortons Cheese Tea Biscuit Recipe (2024)

Try these homemade Tim Hortons Cheese Tea Biscuits—they're soft, buttery, and super easy to make. You'll never have to worry about them being dropped from the menu again.

Can't get enough of Tim Hortons? Try my copycat Blueberry Muffins next!

🧀 About This Recipe

If you follow my blog regularly, you know I love recreating Tim Hortons recipes at home! Some of my favorites have been my homemade Timbits, Cream of Broccoli Soup, and Chili.

My copycat recipes always start with online research. Most companies list the ingredients for their products online, but I couldn't find anything for Tim Hortons' tea biscuits.

For this recipe, I started with a basic tea biscuit recipe that I found through several different cookbooks. After a few rounds of testing (and a few trips to Tim Hortons), I developed a combination that tastes really close to timmies!

🧂 Ingredients

To give the biscuits the layers of flakiness, it's important to use COLD ingredients. Mainly, we do not want the cheese and butter to dissolve into the flour.

• All-purpose flour: I almost always use all-purpose flour unless I'm cooking something super soft or fluffy that requires cake flour.
• Butter: You'll need a pastry cutter or two knives to cut the butter into the flour.
• Cheddar cheese: I recommend freezing the cheddar cheese beforehand. Make sure you shred it before you freeze it, or it'll be hard to shred later.
• Milk: I highly recommend using whole milk (3.25% fat) here, the flavor is always better.
• Baking powder: Two tablespoons gives the perfect amount of lift. I have tried using less, but the ingredients in cheese biscuits are quite heavy, so we need the extra lifting power.
• Sugar and salt: Obviously, you don't want to skip out on these unless you're someone who enjoys plain food.

🔪 Instructions

STEP 1: In a large bowl, combine flour, baking powder, salt, and sugar. Use a pastry cutter or two knives to cut in the butter and cheese. Refrigerate the dough for 15 minutes.

STEP 2: Gently stir the milk into the chilled dough until it forms a scraggily dough. Be careful not to overmix. The dough should be very clumpy looking.

See Also

Southern Biscuit Recipe (3 Ingredients Only)Empire Biscuits (Classic Scottish Iced Cookies with Raspberry Jam)Angel Biscuits (Dinner Roll Meets Biscuit) | Mom On TimeoutBLUEBERRY BISCUITS - The Southern Lady Cooks

STEP 3: Dust your work surface with a generous amount of flour. Gather the dough into a ball with your hands, and use a rolling pin to flatten it into a 12 by 8-inch rectangle, approximately ¾ inch thick. Use a dough scraper or knife to cut the dough into triangles or squares.

STEP 4: Transfer the pieces to a greased baking sheet. Separate them slightly so they don't touch each other.

STEP 5: Bake at 400°F for 15 to 17 minutes, or until the tops are light golden brown. If you want, you can brush the tops with melted salted butter after baking.

These biscuits will last about 7 days in the refrigerator or 3 days at room temperature. You can also freeze them for up to 3 months. When I eat them, I like reheating them in the air fryer so they're nice and crisp on the outside.

📋 Recipe

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