Combine flour and salt, mix well.
Cut in shortening with a pastry blender until mixture resembles coarse meal.
Add milk and ice water, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface.
Beat with a rolling pin or mallet for 20 to 30 minutes or until blisters appear in dough, folding dough over frequently.
Roll dough to 1/4-inch thickness, cut with a 1 1/2-inch biscuit cutter.
Place on ungreased baking sheets, prick each biscuit 3 times with the tines of a fork.
Bake at 325°F for 20 to 22 minutes or until biscuits are very lightly browned.