Into bowl sift flour, baking powder and 1 teaspoon salt. Add parsley. Cut in shortening with pastry blender or knives until the mixture resembles coarse cornmeal. Make well center. Pour in milk. Stir to form a soft dough that leaves the side of bowl.

Turn onto lightly floured pastry cloth. Coat with flour. Knead 8 times. Roll 1/2 inch thick with floured biscuit cutter. Cut dough. Place on ungreased baking sheet, 1 inch apart. Bake 12-15 minutes until light browned. Makes 12.