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1
Cook milk in a small non-aluminum saucepan over medium-low heat, stirring once, 2 to 3 minutes or just until bubbles appear (do not boil); remove from heat.
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2
Add tea bags; cover and steep 5 minutes. Remove and discard tea bags from milk, squeezing gently.
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3
Stir together 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.
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4
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 biscuits out with a 1 1/2-inch round cutter. Place on a lightly greased baking sheet.
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5
Bake at 400 degrees F for 6 to 7 minutes or until golden. Remove from oven and let stand 5 minutes.
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6
Whisk together reserved 1 tablespoon milk mixture and powdered sugar until smooth. Drizzle over warm biscuits and serve.
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7
TO MAKE AHEAD:.
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8
Prepare biscuits, and freeze, without glaze, in a zip-top plastic freezer bag up to 2 weeks.
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9
To reheat, thaw biscuits on a lightly greased baking sheet 30 minutes. Bake at 350 degrees F for 4 to 5 minutes or until thoroughly heated.
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10
Whisk together 1 tablespoon milk and 1/2 cup powdered sugar until smooth. Drizzle glaze evenly over biscuits, and serve immediately.
