Chai Tea Mini Biscuits

Photo: Jennifer Davick; Styling: Rose Nguyen

Yield:

Makes 2 dozen (serving size: one biscuit))

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 3 Minutes
Steep: 5 Minutes
Bake: 7 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 74
Caloriesfromfat 0.0 %
Fat 2.2 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 1.4 g
Carbohydrate 12.3 g
Fiber 0.3 g
Cholesterol 6 mg
Iron 0.5 mg
Sodium 151 mg
Calcium 48 mg

Ingredients

1 cup 2% reduced-fat milk
3 regular-size chai tea bags
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
2 cups self-rising flour
1/4 cup chilled butter, cut into small pieces
1/2 cup powdered sugar

Preparation

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.

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.

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.

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.

Note:

Jamie Kulovitz, Brooklyn, New York,

July 2007