Preheat oven to 215 degrees Celsius, or 420 degrees F.
For higher-rising biscuits, line 2-3 small cake pans with baking paper. For low-rise biscuits, line a normal baking sheet.
In a large bowl, blend together all of the dry ingredients.
Slowly add shortening and blend until crumbly. This can be by hand or with a mixer. Do not overmix.
Slowly add in the milk and blend until sticky.
On a lightly floured surface, gently knead the dough until it feels springy, approximately 10 folds.
Using a rolling pin, roll until the dough is about 1/2" or 1.25cm thick.
Dip a 2.5" or 6.25cm biscuit cutter or glass into flour. (This prevents sticking)
Cut the dough into about 12 biscuits. Note: Do not twist the biscuit cutter. This prevents the fluffy layering on the edges! (You may need to re-roll, don't worry! Just don't over-knead.)
Transfer them into your preferred baking sheet. For high-rise, pack them close together.
Bake until the tops appear golden brown, approximately 10-15 minutes.
Serving Size 1 Biscuit
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.