Whisk butter and sugar in a large bowl with an electric beater or stand mixer on high speed until fluffy (about 5-7 minutes).
Add beaten egg and briefly whisk until well-mixed.
Pour in dry ingredients (cumin seeds, flour, baking powder and salt), and mix well with hand to form dough.
Rest in fridge for 40 minutes.
Pre-heat oven to 350°F.
Line baking sheet with parchment paper.
Take dough and place on a well-floured surface. With a rolling pin, roll out dough until about ⅕-inch thin. Dust with flour if dough is too sticky.
Once flat, cut biscuits with a round cutter (I just used a jar lid) and move to baking sheet.
Place on center rack in oven and bake for 15 minutes.
Remove from oven and let it cool on wire rack before serving with tea.
