Cheddar Tea Biscuits (Better Than Tim Hortons!)

Tips for Tall, Flaky Tea Biscuits

Keep everything cold. Cold butter and cold milk create steam pockets in the oven, which is what gives you those flaky layers.

Use sharp cheddar. Mild cheddar tends to disappear once baked. Old or extra-old cheddar holds its flavour.

Handle the dough gently. Pat, don’t knead. The less you work it, the more tender the biscuits.

Press straight down. Twisting the cutter seals the edges and keeps the biscuits from rising as high.

Jalapeño Bacon Cheddar Tea Biscuits

When I want to turn these into something heartier, I add diced jalapeños and chopped cooked bacon or ham. The jalapeños bring a little heat that plays perfectly with the sharp cheddar, and the bacon or ham makes them filling enough to grab for breakfast on the go.

A few tips for mix-ins: make sure the bacon is cooked crisp and cooled, pat pickled jalapeños dry so they don’t add extra moisture to an already soft dough, and remove the seeds from fresh jalapeños if you want milder biscuits. ( I keep a stock of 1/4 cup chopped jalapenos in baggies in  my freezer for ease)  Ham works great for using up holiday leftovers.

What to Serve with Cheddar Tea Biscuits

These are made for soup and chili nights, but they’re just as good split and filled with an egg for breakfast, served alongside a roast, or eaten warm with butter or cream cheese.