Chai Tea Mini Biscuits
- Ready In:
- 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)
- 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.
- Add tea bags; cover and steep 5 minutes. Remove and discard tea bags from milk, squeezing gently.
- 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.
- 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.
- Bake at 400 degrees F for 6 to 7 minutes or until golden. Remove from oven and let stand 5 minutes.
- Whisk together reserved 1 tablespoon milk mixture and powdered sugar until smooth. Drizzle over warm biscuits and serve.
- TO MAKE AHEAD:.
- Prepare biscuits, and freeze, without glaze, in a zip-top plastic freezer bag up to 2 weeks.
- 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.
- Whisk together 1 tablespoon milk and 1/2 cup powdered sugar until smooth. Drizzle glaze evenly over biscuits, and serve immediately.
Questions & Replies
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These were good, but probably won't make it into my cookie rotation. I liked them better than my husband, but I like chai better too. The dough was very sticky--I had to add about half a cup more to make it workable. I also noticed one slightly odd thing: the recipe says to reserve 1/4 cup of the milk mixture, but only uses 1 tablespoon to make the glaze.