STEP ONEHEAT oven to 450°F. Coat baking sheet with no-stick cooking spray.
STEP TWOPLACE flour, baking powder and salt into large bowl. Stir until well blended. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add milk, stirring with fork just until flour is moistened.
STEP THREETURN dough onto lightly floured surface. Shape into ball, handling dough as little as possible. Roll into an 8-inch circle using lightly floured rolling pin. Fold in half. Repeat 3 to 5 times. Roll dough into an 8-inch square. Cut using a floured 2-inch biscuit cutter. For crisper biscuits, place on prepared baking sheet 1-inch apart. For softer biscuits, arrange so edges almost touch. Reroll scraps to cut remaining biscuits.
STEP FOURBAKE 8 to 12 minutes or until golden brown.
STEP ONEBUTTERMILK BISCUITS: Add 1/4 teaspoon baking soda to flour mixture. Substitute buttermilk for milk.
STEP TWOCHEESE BISCUITS: Stir 1 cup shredded Cheddar cheese into flour-shortening mixture before adding milk.
STEP THREEDROP BISCUITS: Increase milk to 1 1/4 cups. Drop dough by rounded tablespoonfuls onto prepared baking sheets.