Options

Format:
Include:
PRINT
See more
Photo: Jennifer Davick; Styling: Rose Nguyen Photo by: Photo: Jennifer Davick; Styling: Rose Nguyen

Chai Tea Mini Biscuits

Southern Living JULY 2007

  • Yield: Makes 2 dozen (serving size: one biscuit))
  • Cook time:3 Minutes
  • Prep time:15 Minutes
  • Steep:5 Minutes
  • Bake:7 Minutes
  • Stand:5 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 0.0%
  • Fat: 2.2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 12.3g
  • Fiber: 0.3g
  • Cholesterol: 6mg
  • Iron: 0.5mg
  • Sodium: 151mg
  • Calcium: 48mg
advertisement

Go to full version of

Chai Tea Mini Biscuits recipe

advertisement