Pre heat the oven to 450 F. Line a baking sheet with parchment paper.

In a mixing bowl, add all dry ingredients flour, baking powder, baking soda, salt, sugar and whisk it to combine.

Add sesame seeds and chopped methi leaves too. Mix.

Add cubed butter pieces and start breaking them down with your fingers into dough. You should be able to create pea sized coarse crumbs with butter and flour mix.

Work as quickly as possible, so that the butter does not start softening. Make a little well in the center of the flour mixture, pour cold buttermilk and using a fork or spoon mix the flour mixture. Try to form rough, not so smooth dough and transfer the mixture to a clean flat floured surface like countertop or chopping board, parchment paper etc. Using your hands to quickly pat the dough into a rectangle. Now using a bench scraper to something sharp, cut it into four squares.

Stack these layers on top of each other, roll it out again in a rectangle.

Repeat the process of fold and press, few times. You will see the dough has come together, looks hydrated too.

If your dough does not look smooth that is okay.

Final Shaping – make sure the dough is shaped in a 1-inch-thick rectangle. Use you hands to shape the sides to tidy.

Using a bench scraper or knife, cut it into 6 squares. If you want smaller sized biscuits, then try 10-12 squares.

Place the biscuits on the parchment lined baking sheet, spacing them a little apart. Brush them with buttermilk, sprinkle some sesame seeds and press methi leaf in a pattern of three.

Bake the biscuits for 17-20 minutes, or until the tops are light golden brown.

Remove the biscuits from the oven and rub some butter if desired.

Serve them warm with some butter and chundo or jam.

Store them in an air-tight container for 2 days or longer in the freezer.