These biscuits are dry and dense, not flaky, and perfect for dipping.
Preheat oven to 425 degrees.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse bread crumbs. Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out the dough onto a heavily floured surface, let sit for a couple of minutes then knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a floured biscuit cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.