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

Method

1. Cook milk in a small non-aluminum saucepan over med. heat, stirring once, 2 to 3 min. or just until bubbles appear(do not boil); Add the 3 tea bags…cover and steep 5 min.. 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 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 min. or until golden . Let stand 5 min. Whisk together reserved 1 Tbsp. milk mixture and powdered sugar until smooth. Drizzle over warm biscuits.