Mix the pancake mix with the leaves from the tea bags, and sugar.
Gradually add milk until the dough comes together (it should be firm).
Roll to 2mm thick, cut into shapes and line the biscuits on a baking tray. Pierce with a fork and bake for 15-30 minutes.
Check for doneness (they're hot so be careful), switch off the oven when they're slightly hard, and let cool in the oven until completely cooled.
Story Behind this Recipe
It's a tea version of my no-oil, no-egg biscuit.
Increase the amount of sugar if you have a sweet tooth. If you increase the baking time but they're not hardening, lower the temperature and bake slowly. Even if they are a little soft, they will harden when cooled. *This recipe makes hard biscuits.