Sift flour, baking powder and salt together into mixing bowl. Cut in shortening with a pastry blender, blending it until the mixture resembles coarse corn meal. Add orange rind. Stirring in with a fork, add enough milk to make soft dough, or until flour leaves sides of bowl and follows fork; continue stirring until all flour disappears. Turn out on board; knead lightly for about half minute. Turn smooth side up and pat dough or roll 1 cm thick; cut with floured biscuit cutter. Transfer biscuits to a greased baking sheet; place 3 cm apart if crusty biscuits are desired, or barely touching each other for softer biscuits with less crust. Press a small cube of sugar dipped in orange juice into top of each biscuit. Bake at 230ºC or dozen to 15 minutes. ----