Ingredients for Chai Tea Mini Biscuits
- 2% Low Fat Milk
- Chai Tea Teabags
- Granulated Sugar
- Ground Cinnamon
- Self Rising Flour
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/2 cup powdered sugar, for glaze
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How to Make Chai Tea Mini Biscuits
- Heat 1 cup of milk in a small, non-aluminum saucepan over medium-low heat. Stir once and cook for 2-3 minutes, or until bubbles appear.
- Remove from heat and add 2 chai tea bags. Cover and steep for 5 minutes.
- Remove tea bags, gently squeezing out excess milk. Discard tea bags.
- In a large bowl, whisk together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
- Add 2 cups of all-purpose flour to the bowl.
- Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or a fork until the mixture resembles coarse crumbs.
- Gradually add 3/4 cup of the chai-infused milk, mixing until just combined. Do not overmix.
- Set aside the remaining 1/4 cup of chai milk for the glaze.
- Turn the dough out onto a lightly floured surface and knead gently 4-5 times.
- Pat the dough to 3/4-inch thickness.
- Use a 1 1/2-inch round cutter to cut out biscuits.
- Place biscuits onto a lightly greased baking sheet.
- Bake at 400°F (200°C) for 6-7 minutes, or until golden brown.
- Remove from oven and let stand for 5 minutes.
- While biscuits cool slightly, whisk together the reserved 1/4 cup of chai milk and 1/2 cup powdered sugar until smooth.
- Drizzle the glaze over the warm biscuits.
- Serve immediately.
- To make ahead and freeze (optional):
- Prepare biscuits according to steps 1-13, but skip glazing.
- Freeze unglazed biscuits in a zip-top freezer bag for up to 2 weeks.
- To reheat frozen biscuits, thaw on a lightly greased baking sheet for 30 minutes. Bake at 350°F (175°C) for 4-5 minutes, or until heated through.
- Make a fresh glaze by whisking together 1 tablespoon of milk and 1/2 cup of powdered sugar. Drizzle over reheated biscuits and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
18g
Fat
6g
Carbs
4g
