Preheat oven to 425 degrees.

In a large bowl, combine flour, baking powder, and salt. Stir until well mixed.

Cut in the shortening. Use your hands to mix it into the flour, until the consistency is course crumbles.

Add in the two milks, and use a fork to stir them into the flour mixture, until moistened. The dough will be a little sticky. Depending on the humidity in your area, you may need to add a little bit of flour if the dough is too sticky. You shouldn't need to add more than 1-2 tablespoons.

Turn the dough onto a lightly floured surface.

Using your hands, flatten the dough to about half of an inch thick. Then, fold in it in half. Repeat.

Using a rolling pin or your hands, roll the dough down to a half of an inch thick. Using a 2 1/2 inch biscuit cutter, cut out your biscuits and drop onto a cookie sheet, at least 1 1/2 inches apart.

Bake for 12 minutes, or until a light golden brown on top.