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1. Preheat the oven to 400°. Sift the flour, baking powder and salt together in a large mixing bowl. Add the shortening, and, with your fingers, rub the flour and fat together until the mixture is well combined and resembles coarse meal. Make a well in the center and pour in the milk.
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2. Mix together only long enough to form a soft dough. Knead it for about 30 seconds on a lightly floured board, then roll it into a circle about ½ inch thick. Cut the dough into 2 ½-inch rounds with a cookie cutter.
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3. Gather together any remaining scraps of dough, roll out again and cut into more rounds. Brush a cookie sheet with enough of the melted butter to coat it lightly, arrange the biscuits side by side on it and brush each biscuit with the remaining butter. Bake in the middle of the oven for about 20 minutes, or until the biscuits are a delicate golden brown. Serve hot.
NOTE: These biscuits are very rich and tend to crumble when hot. For a less rich version, use only ¾ cup vegetable shortening.
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