Preheat your oven to 350°F. In a large bowl, whisk together the flour, baking powder, and salt until well combined.

Add the cold shortening pieces to the flour mixture. Using a pastry blender or two knives, cut the shortening into the flour until the mixture resembles coarse crumbs with some pea-sized bits remaining.

Pour the cold milk into the bowl a little at a time, stirring with a fork just until the dough comes together into a shaggy mass. Do not overmix.

Turn the dough out onto a lightly floured surface. Gently knead it 8 to 10 times, just until it holds together. Pat or roll the dough to about 3/4-inch thickness.

Use a floured 2-inch biscuit cutter to cut out biscuits, pressing straight down without twisting. Gather scraps, re-roll gently, and cut additional biscuits.

Place the unbaked biscuits on an ungreased baking sheet, sides touching. Let them rest at room temperature for 10 minutes.

Bake in the preheated oven for 15 to 20 minutes, until the tops are lightly golden brown and the biscuits have risen. Actual time may vary depending on biscuit size and your oven.

Transfer the baked biscuits to a wire rack to cool slightly. Serve warm for the best flavor and texture.