Tim Horton Style Biscuits made from JAH Poly Flour and a few extra ingredients to get those triangular tender biscuits that stick to the roof of your mouth, washed away with a good Hot Coffee or Tea. Just Mix, Shape & Bake.

Tim Hortons Biscuits

These biscuits to me taste very close to the Tim Horton’s kind, which are Salty & Sweet. Measuring out at 3.5 inches Triangle. Brushed with Milk before going into the oven and brushed again halfway through, if I remember correctly.

Ingredients Tim Hortons

Cheese Tea Biscuit: Biscuit mix [enriched wheat flour, sugar, leavening (sodium bicarbonate, sodium aluminum phosphate, sodium acid pyrophosphate), whey powder (milk), vegetable oil
(canola and/or soybean oil, TBHQ), salt, mono- and diglycerides (contains BHT and citric acid), modified cornstarch], water, cheddar cheese (milk, modified milk ingredients, bacterial culture,
salt, microbial enzyme, calcium chloride, colour, cellulose powder), vegetable oil shortening (canola, modified palm, modified palm kernel).

Enriched wheat flour, water, cheddar cheese (pasteurized milk, modified milk ingredients, bacterial culture, salt, calcium chloride, microbial enzymes, colour, cellulose, natamycin), vegetable oil
shortening (canola oil, modified palm and palm kernel oil), sugar, baking powder, modified milk ingredients, dextrose, vegetable oil (canola and/or soybean), mono and diglycerides, modified corn starch, salt.

JAH Poly Flour

JAH Poly Flour is my version of a dry Biscuit mix. Which can be used as is to create very good biscuits in no time and is used in many other places.

Mix the below together really well in a food processor and store in a container. At any time where you want oven fresh biscuits. Just measure out the amount you want and add liquid. Mix, Shape & Bake.

• 3 C Flour
• 1/2 C Lard
• 2 Tbl Baking Powder & Sugar
• 1 Tbl Kosher Salt

Biscuit Liquids

Use Water, Milk, Cream, or Buttermilk. It’s crucial not to have an overly wet dough or a really dry one to achieve that roof sticking action that is washed away with a good hot drink. It is better to err on the side of too wet than it is too dry.

The above Dry Mix uses about 1 Cup of Liquid or about 1/4 C per 1 cup of Poly Flour, maybe a tad more. Whereas the below recipe uses 1 1/4 C to account for the extra ingredients added.

JAH Biscuits vs Tim Hortons

I tasted these side by side and they are extremely close to Tim Horton’s flavors, just as they are. Although a few adjustments are needed.

Tim Hortons includes Cornstarch & Citric acid. I believe the cornstarch is to limit the gluten development and create a more tender biscuits. The citric acid to elevate the flavors as well as assist in a better rise.

When comparing side by side, Tim Hortons were more delicate to handle or tender due to the Cornstarch. They were also lighter in flavor due to the citric acid I believe, and a bit more sweet. The Salt level was pretty bang on, mine might have a bit more, but they’re pretty close.

While the Biscuit mix above for the standard dry mix produces very good biscuits. I have adjusted in the recipe below to come closer to Tim Hortons Style Biscuits. This includes adding in Cornstarch and Citric Acid with extra Sugar to the Poly Flour.

Sure enough these are pretty spot on, they may in fact be even better. Maybe because they are fresh homemade or I am bias. Either way I enjoy these biscuits quite a bit and was really happy to hit it.

How to Make Biscuits

Combine all the dry ingredients along with the lard and process in a food processor until well mixed. Empty the Biscuit Flour into a bowl and add Liquid. Mix until just combined, don’t overmix the dough. Flatten the dough out with your hand to about 1/2 inch – 1 inch and proceed to cut or slice the dough into the desired shape (Round, Square, Triangle).

The key to good biscuits is to not handle the dough too much.

Shaping Biscuits

There are a few options for the shape you want. Flatten the dough to about 1/2 inch to 1 inch thick.

Pick up a 3.5 inch square cookie cutter for the Square or Triangle Shapes and a 3 ” round cookie cutter for the round Shape.

The shape of these are going to skew a bit when transferring to the baking sheet. Once they are set adjust the shape again if needed.

Round Biscuits

Stamp circles out with a 3 inch round cookie cutter. Gently combine the leftover dough again and flatten out to repeat pressing out circles. This will give about 8 big Biscuits.

Squared Biscuits

Flatten the dough out to about 7 inches wide and 10.5 inches long. Press squares out with a 3.5 inch square cookie cutter. Gently combine the leftover dough again and flatten out to repeat stamping out squares if needed. This will give about 6 larger Biscuits.

Triangular Biscuits

This is the same style as Tim Horton’s. Their biscuit size is 3.5 inches and they use milk brushed on the top. Flatten the dough out to 7 inches wide by 10.5 inches long, this will give you about 1/2 inch thick.

You don’t have to be exact with this. Flattening the dough out to about 1/2 inch and pressing out with a 3.5 inch square and then slicing from one corner to the opposite will do just fine. Gently combine the dough and repeat until all the dough is used up if need be. This will give you about 12 smaller biscuits.

Brush the tops with milk or butter to promote browning and again halfway through cooking.

How to Bake Biscuits

Transfer the dough to a baking sheet, brush the tops with milk or melted butter and let rest 5 – 10 minutes. Then place into the oven at 425 F one notch higher than the middle rack for about 12 minutes or until browned. Remove from the oven and let cool for 10 minutes.

Halfway through Brush again with milk or melted butter and flip the Baking sheet around to place the biscuits that were in front to the back.

Reheating Biscuits

Pop them into the microwave for 20 seconds to reheat before opening them up and slathering with butter and serving with a nice hot coffee or tea.

Left over Biscuits can be left out to dry just like bread slices to use for Bread Stuffing.