Ingredients
- 1 cup milk
- 3 regular-size chai tea bags
- 3 Tbsp sugar
- 1/4 tsp. cinnamon
- 3 cup self-rising flour
- 1/4 cup butter, chilled, cut into small bits
- 1/2 cup powdered sugar
Directions
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Cook milk in a small saucepan over medium low heat, stirring once, 2 to 3 minutes to just until bubbles appear (do not boil); remove from heat. Add tea bags; cover and steep 5 minutes. Remove and discard tea bags from milk, squeezing gently.
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Stir together sugar, cinnamon, and flour in a large bowl. Cut in butter with a pastry blender or a fork until crumbly. Add 3/4 cup milk mixture, stirring just until dry ingredients are moistened. Reserve remaining milk mixture for later use.
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Turn dough out onto a lightly floured surface; knead lightly 4-5 times with floured hands. Pat dough to 3/4 inch thickness; cut with a 1-1/2 inch round cutter. Place on a lightly greased baking sheet.
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Bake at 400 for 6-7 minutes or until golden. Let stand 5 minutes. Whisk together the reserved 1 Tbsp milk mixture and powdered sugar until smooth. Drizzle over warm biscuits.