Note: You can substitute the vegetable shortening with 3 medium tablespoons of ghee and add enough oil to make a full cup, as shown in the photos.

First, sift the flour well before adding anything else. (Later, while kneading, you may need to add a little more flour depending on the type, but I only needed 3 cups.)

Add all the dry ingredients: sugar, baking soda (instead of ammonium bicarbonate), cinnamon, baking powder, salt, sesame seeds, and black cumin seeds. Mix well.

Add the cup of shortening to the flour and rub it in thoroughly until the mixture is crumbly and starts to come together. Make sure the shortening is fully incorporated into the flour—this is the most important step for successful biscuits.

Add the orange juice and mix well into the dough.

Gradually add the milk in batches until you get a soft, smooth, and cohesive dough. Let it rest for 10 minutes.

Lightly oil your work surface, then roll out the dough with a rolling pin and cut it into rectangles about 1/2 inch (1 cm) thick and any length you like.

Arrange the pieces on a greased baking sheet and bake in a preheated oven at 350°F (180°C) for about 20 minutes or until they turn a golden color—watch closely so they don't overbake.

As soon as they come out of the oven, place the biscuits in the container you’ll use for storage so they stay soft and tender. Seal the container well—this is also a key step for keeping them fresh.

Serve with tea and enjoy.