In a mixing bowl, combine the flour, salt, baking powder, and shortening. Using a pastry blender, cut in the shortening until it has the consistency of coarse corn meal. Add the milk and toss gently with a two-pronged fork until all particles are moistened.
Gather the dough into a ball and turn it onto a lightly floured board. Knead the dough gently, about twelve strokes, with the heel of the hand. Gather into a ball once more. Lightly flour the board and roll the dough out with a lightly floured rolling pin to ½inch thickness. Cut the dough into rounds with a floured biscuit cutter. Place the rounds on a baking sheet about ½ inch apart. Bake for 12 to 15 minutes.