Preheat oven to four hundred degrees Fahrenheit; Combine 2 cups flour, 1 half of teaspoons salt, 1 tablespoon sugar, four teaspoons baking powder and 1/four teaspoon baking soda in a large blending bowl; Cut in ghee till mixture resembles coarse crumbs.
Stir in 1 cup of the curd till a smooth dough forms (the dough can be too free and sticky at this point).
sprinkle flour on a massive wood board; Turn the dough out onto a floured board and knead lightly 10 to twelve instances or till it’s miles not sticky, re-greasing the board with flour as important whilst kneading.
Divide the dough in 1/2 of; Gently pat or roll every 1/2 of into an 8-inch via way of means of half of-inch-thick circle.
Cookie cutters – press immediately down – with a 2-inch cookie cutter.
Fix the cuttings, running on them as low as viable and continuing to cut.
Place the biscuit portions on an ungreased baking sheet with the rims barely touching; Brush the surface of the biscuit with entire milk.
Bake for 15 minutes, or till golden brown.
Grease the biscuits with ghee (or butter) at once after baking.