Sift dry ingredients together into a mixing bowl. Cut the shortening in with a pastry blender or a fork until it is like coarse crumbs. Add the milk all at once. Stir just enough to make a soft dough, do not over mix the dough. Place dough on a lightly floured surface.
Either pat the dough out the biscuit dough or roll the dough with a rolling pin until the dough is 1/2 inch thick. When the biscuits are at a 1/2 thickness cut with a floured cookie cutter, or glass. Place on an ungreased baking sheet. Bake for 10 to 12 minutes.
Biscuits are done when they are golden brown slightly freckled top and bottom with white sides. They should be twice the size of unbaked biscuits and free from excess flour. For a special treat you can brush the tops of the biscuits with melted butter.