Sift dry ingredients together into a bowl.
Cut in the shortening until like coarse crumbs.
Make a well in crumbs and add milk all at once.
Stir quickly with fork just until dough follows fork around bowl.
Dough should be soft.

Put a clean tea towel on the table and flour it generously.
Turn dough out on floured cloth.
Knead gently,10 - 12 strokes. Roll or pat to 1/2" thick.
Dip 2 1/2" biscuit cutter in flour and cut dough straight down.

"Although the recipe originally said to bake on ungreased pan
in 450° oven until golden brown, Mom used to bake these
in a cake pan in which she had melted a cube (1/2 cup) of butter.
She would then place biscuits in the pan and turn them
to completely coat each one with butter before baking.
Softer outside, but very tasty!
These days, she sometimes adds grated sharp cheddar cheese
(I'd guess a half cup or more) and green onions sliced thin
(probably no more than two or three), and they turn out
sort of like the ones at Red Lobster."