Cut shortening into flower, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in just enough milk so that dough leaves the sides of the bowl and rounds up into a ball. (Too much milk makes dough sticky; not enough milk makes biscuits dry).
Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured 2-inch biscuit cutter.
Place on ungreased cookie sheet about 1-inch apart for crusty sides or touching for soft sides. Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie sheet. Serve with honey. Makes 1 dozen biscuits.
Cheese Biscuit Variation: Add shredded cheese during kneading.
Notes
If using self-rising flour, omit baking powder and salt.