In a large mixing bowl, use a sifter to add the dry ingredients.

Cut in the cold shortening using a fork until it develops a pebble-like consistency.

Slowly pour in the cold milk, mixing with a fork until the dough becomes tacky and forms into a large ball.

Place the dough ball on a large, lightly floured surface.

Using your hands, knead the ball a few times and pat down into a flat ½ inch thick layer -- no need for a rolling pin.

Using a biscuit cutter, cut out individual biscuits and place them on an ungreased cookie sheet. 

Combine the dough pieces and form them back into a flat layer to cut more biscuits, until all the dough is used up. You should have about a dozen biscuits; it will vary slightly depending on the size and thickness.