Preheat oven to 450 degrees F.  

Combine the all-purpose flour, sugar, baking powder and salt in a large bowl.  Using a pastry cutter, two-butter knives, or your fingers, cut the vegetable shortening into the flour mixture until pea-sized particles form.  Add milk and mix until just combined. 

Turn dough onto a well-floured board.  Dust dough with additional all-purpose flour and gently form dough into a ball.  You may need to incorporate flour from the board into the dough.  Try to not overwork the dough. Flatten the dough ball into a disc about 1-inch thick.  Fold disc in half, turn and fold in half again.  Gently flatten the dough until it is about 1-inch thick.  

Using a 3-inch cutter,  cut rounds out of the dough.  Place onto an un-greased baking sheet. Combine dough scraps, re-roll dough and cut as needed.  Try to limit the number of times the dough is re-rolled. The tenderness of the biscuits is reduced each time you re-roll and cut the dough. 

Bake the dough for 13-15 minutes or until tops are golden brown and biscuits have risen.  Remove baking sheet to a wire rack to cool slightly. Serve immediately.