1. Preheat oven to 400ºF. In a large bowl, sift together the flour, baking powder, and salt. Cut the shortening in with 2 knives until the mixture resembles fine bread crumbs. Stir in the milk 1/4 cup at a time until you have sticky dough.
2. Turn dough out onto a well-floured surface; knead as little as possible; and roll lightly to a 1/4-inch thickness. Cut biscuits with a small (2-inch diameter) biscuit cutter or a small, cleaned tomato paste can.
3. Spray a cookie sheet with nonstick baking spray or grease lightly with shortening. Place the biscuits with edges not touching on the prepared pan. Brush tops with milk. Bake until biscuits are puffed and slightly golden, about 9-12 minutes.. Remove immediately, split, and butter while hot.

Makes 12-18 biscuits.

1. For cake: Preheat oven to 325 degrees F. Grease an 8-inch bundt cake pan. In a large bowl, whisk together cake and pudding mixes. Using whisk or electric mixer, beat in oil, water, whiskey, and eggs. Mix until smooth. Stir in pecans, and pour into bundt cake mold. Bake for one hour, or until toothpick comes out clean. Let cake cool for 15 minutes, then turn out onto cooling rack. Allow cake to cool completely before glazing.
2. For glaze: In a small sauce pan, combine sugar and butter, and cook over medium heat, stirring constantly until butter and sugar are completely melted. Continue to cook until glaze has slightly thickened and dribbles slowly off the spoon. Remove from heat, and stir in whiskey. Allow to cool slightly before pouring over bundt cake.
3. To assemble: On a completely cooled cake, poke holes around the top of the cake. Liberally drizzle glaze over the top. Allow glaze to harden slightly before cutting.

Serves 12-16 slices.