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Into a bowl, sift together the flour, baking powder, baking soda, and salt and
blend in the shortening until the mixture resembles meal.
Add the buttermilk, stir the mixture until it just forms a dough, and gather it
into a ball. On a lightly floured surface knead the dough gently 6 times and pat
it out into a rectangle, roughly 1/2-inch thick.
Using a knife, divide the dough into 12 even-sized squares. Separate the squares
and invert the squares onto a lightly greased baking sheet.
Brush the tops of the squares with the milk, bake the biscuits in the middle of
the oven for 12 to 15 minutes, or until they are pale golden, and transfer them on
to a rack. Serve the biscuits at room temperature.
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