Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet.
Put the flour, baking powder and salt into a large mixing bowl. Add the vegetable shortening and toss it to coat with the flour. Break the chunk into 5 or 6 smaller chunks and start rubbing the flour and shortening together with your fingers and letting the mixture fall back into the bowl. This does not take long; when the mixture looks like irregular lumps you have mixed enough.
Add the milk all at once and stir to moisten all the flour and shortening. Dust a surface with flour, turn the dough onto the surface and knead the dough ten times.
Pat the dough into a circle about 1/2 to 3/4 of an inch thick. Cut the biscuits with a two-inch cookie cutter and place on the prepared pan with a little space between the biscuits.
Bake 15-18 minutes or until the tops are lightly browned.
Serve hot with butter and honey.
Recipe courtesy of Marion Cuningham