Preheat oven to 450°F. Mix the flour, salt, soda, and baking powder together in a medium sized bowl. Add the shortening or butter and cut it into the dry mixture with a pastry cutter or two butter knives in a scissor fashion. It should look like course-ground cornmeal. Make a well in the dry mixture and add the milk. Stir into the mixture until it is just mixed and coming together without any dry spots. Don't over mix. It will be soft dough. Take a scoop of dough about 2 ½ inches across and pat it into a thick patty. Put the shaped biscuits onto a non-greased cookie sheet or one lined with parchment paper. Bake for 10-12 minutes until tops of the biscuits are a light golden brown. Serve warm with any topping you would like: butter, jam, gravy, etc. Makes 6 large biscuits Note: I heard about “cat head” biscuits on a cooking show and decided they were a perfect biscuit to try gluten free. I was right! These are a traditional Southern biscuit made with cake flour instead of the heavy glutinous all-purpose flours. This made it a perfect fit for a gluten free biscuit. Cat head refers to the size that they are when baked--the size of a cat's head.