Chai Tea Mini Biscuits

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 cup 2% low-fat milk
• 3 regular-size chai tea teabags
• 3 tablespoons granulated sugar (you could substitute splenda)
• 1/4 teaspoon ground cinnamon
• 2 cups self-rising flour
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup powdered sugar (frosting)

Recipe

• 1 cook milk in a small non-aluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat.
• 2 add tea bags; cover and steep 5 minutes. remove and discard tea bags from milk, squeezing gently.
• 3 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.
• 4 turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. pat dough to 3/4-inch thickness; cut biscuits out with a 1 1/2-inch round cutter. place on a lightly greased baking sheet.
• 5 bake at 400 degrees f for 6 to 7 minutes or until golden. remove from oven and let stand 5 minutes.
• 6 whisk together reserved 1 tablespoon milk mixture and powdered sugar until smooth. drizzle over warm biscuits and serve.
• 7 to make ahead:.
• 8 prepare biscuits, and freeze, without glaze, in a zip-top plastic freezer bag up to 2 weeks.
• 9 to reheat, thaw biscuits on a lightly greased baking sheet 30 minutes. bake at 350 degrees f for 4 to 5 minutes or until thoroughly heated.
• 10 whisk together 1 tablespoon milk and 1/2 cup powdered sugar until smooth. drizzle glaze evenly over biscuits, and serve immediately.