1Sift dry ingredients into a large bowl, then work in shortening until evenly mixed and crumbly. Add milk all at once, stir lightly until dough is puffy moist. Scoop dough out onto a lightly floured pastry board. Flour your hands a bit, pat dough into a thick square, then squeeze together. Knead dough 5 or 6 times so biscuits will rise evenly. Pat dough out into a square 1 inch thick. Dip a 2 inch cutter into flour and cut out biscuits, working neatly from rim to middle so there will be few scrapes to reroll. Set the rounds 1 inch apart on a greased cookie sheet and bake in a hot oven (425 F) for 12 minutes, or until golden brown.