Preheat your oven to 425 degrees. Spray a large baking pan with non-stick spray to prevent the biscuits from sticking.
In a mixing bowl, mix together the flour, salt, baking powder, and sugar. Mix with a whisk to insure there are no clumps and that it is sifted.
Using a pastry cutter or 2 knives, "cut in" the shortening until the shortening becomes the size of peas.
Next, use the same pastry cutter and "cut in" the pimiento spread the same way. The flour mixture will become slightly orange tinted, so it's easy to see when it is all evenly distributed.
Making a well in the flour mixture, add all but ¼ cup of milk. Slowly turn the flour into the milk, minimizing your strokes. It only takes about 10-12 strokes total. Around the 7th or 8th time of folding in the flour, you'll notice some flour that is hanging stray from the mixture.
Drizzle the remaining milk down the sides of the bowl to catch the stray flour. It's okay if it still falls apart a bit. The scoop will help mush it together.
Using a large scoop, place the biscuit dough on the large baking sheet you prepared. Depending on the size of the scoop, you should get between 15-18 biscuits.
Cook for 10-12 minutes, remove from the oven
Let the pan cool on a wire rack for 1-2 minutes. Using a spatula, take the biscuits off the pan and place directly on the rack for 1-2 minutes longer. Serve warm.