1
: Combine evaporated milk and lemon juice. Reserve.
2
: Dissolve yeast in ½ cup (125mL) warm water and let stand 5 minutes.
3
: Combine flour, sugar, baking power, baking soda and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and reserved evaporated milk mixture to flour mixture. Stir just until moist. Cover and refrigerate for 1 hour.
4
: Preheat oven to 425ºF (218ºC). Line a baking sheet with parchment paper.
5
: Knead dough on a floured surface about 5 times. Roll out dough to ½” (1.2cm) thickness and biscuits with a 2” (5cm) cutter. Place on prepared baking sheet.
6
: Bake in preheated oven for 12-13 minutes or until golden brown.