- Mix all the ingredients in a bowl.
- Add milk bit by bit, so you achieve the right soft dough consistency.
- Roll the dough into a slightly thick base and cut out round biscuit-sized pieces from it. You can do this with a knife or a readymade cookie cutter. A small bowl works just as well.
- Grease the pressure cooker container with butter/oil and arrange the dough pieces with a minimum of ½ an inch of space between them.
- Remove the pressure cooker's whistle and heat the cooker with its lid on for about 2-3 minutes.
- Insert the plate of biscuits into it and cover it with an aluminum lid. Note that you should not cover the entire cooker with its own lid. In case you do not have the perfect sized aluminum lid, cover it with the cooker's lid but again, without the whistle.
- Cook the biscuits on a medium flame for about 10 minutes.
- Uncover the lid, flip the biscuits and repeat.
- Flip them continuously till both sides are equally golden-brown and crusty enough. It could take anywhere between 30-40 minutes for them to bake so keep a consistent watch on each piece.
- Once they're baked to perfection, take them off the stove and allow them to cool down.
- Note: that the biscuits will further harden while cooling down so keep that in mind while you're baking them.
Note: You can store these biscuits in an airtight container for at least a week, maybe more!