DirectionsPreheat oven to 450 degrees F.
Sift together all dry ingredients in a medium size bowl.
Stir ingredients to ensure ingredients are evenly dispearsed.
Cut in shortening and butter until mixture looks like small peas or crumbs.
Make a well in the center of the dry ingredients and add all milk at once in the well.
Stir just until dough starts to stick together.
(The key to fluffy biscuits is little handeling).
Transfer dough onto a floured board.
Sprinkle dough and hands with flour to prevent sticking.
Kneed dough gently 8 - 10 strokes; add flour little by little as needed to keep from sticking.
Shape dough into a large rectangle about 1/2 inch thick using your hands.
Cut using a large knife into squares; don't slide knife through, gently lift up.
Place biscuits onto ungreased baking sheet about 1/2 inch apart, buiscuts will rise double its orginal size.
Bake for about 10 minutes until tops begin to brown.
Serve warm or cold with butter, honey, or fruit preserves.
Store in an air-tight container.