Categories: Cookies, Dessert

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

1. 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.

2. 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.

3. 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.

4. 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.

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