Combine all the dry ingredients in a large bowl. Whisk lightly to airate. Add shortening and cut in until it resembles coarse meal.
Slowly add the milk and continue stirring until a dough forms. You only want to lightly mix and not to work the dough.
Turn out the dough onto a floured surface and knead 10-15 times. Pat out 1-inch thick. Using a biscuit cutter dipped in flour, cut biscuit. Dip the biscuit cutter in flour for each cut you make. Transfer the biscuits to a ungreased sheet pan.
Bake 12-15 minutes in a 425ºF / 220ºC preheated oven until edges begin to brown slightly. Enjoy!
Note 1 - Butter flavored Crisco® - if you do not have that use solid vegetable shortening.
Note 2 - If you do not have buttermilk, make you own by adding 1-2 tablespoons of vinegar to a cup of milk and allowing it to sit 5-10 minutes to thicken up.
Serving Suggestions - plain with some butter and jam. These also make great egg, cheese and meat biscuits for those days when you are on the run.