Working shortening with fingertips or a pastry cutter as you would make a pie crust or biscuits.
Work quickly and keep everything cold.
And liquid gradually and blend only enough to make a soft dough.
Turn out onto a lightly floured board. Roll lightly to 1/2" thickness.
Cut into 3 inch squares or with a round to 1/2" cookie cutter, or cut into six to seven inch circles for large shortcakes.
Bake in a preheated 450°F oven until shortcakes are crisp and very light and color, and this will depend on what size shortcake has been cut; the smallest been cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes, depending on your oven.
Keep a sharp eye out and watch constantly to avoid scorching.
When done, remove from oven and allow to cool on wire racks, then split into halves as soon as possible.
