Prep Time
15 Mins
Cook Time
3 Mins
Steep Time
5 Mins
Bake Time
7 Mins
Stand Time
5 Mins
Yield
Makes 2 dozen (serving size: one biscuit))
Photo: Jennifer Davick; Styling: Rose Nguyen

How to Make It

Step 1

Cook milk in a small nonaluminum 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.

Step 2

Stir together granulated 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.

Step 3

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 with a 1 1/2-inch round cutter. Place on a lightly greased baking sheet.

Step 4

Bake at 400° for 6 to 7 minutes or until golden. Let stand 5 minutes. Whisk together reserved 1 Tbsp. milk mixture and powdered sugar until smooth. Drizzle over warm biscuits.

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