In medium skillet, cook bacon over medium heat until crisp; drain on paper towels. Reserve 1 Tbsp bacon drippings. Preheat oven to 450° F.
In large bowl, stir together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Crumble bacon; stir into flour mixture with caraway seeds.
Stir in milk and the reserved bacon drippings just until mixture holds together. Knead on lightly floured surface 6-8 turns; roll to 1/2" thickness. Cut with 2" biscuit cutter.
Bake on ungreased baking sheet 12-14 minutes.Servings: