In a large mixing bowl, combine flour, caraway seed, sage, mustard, baking powder, and salt; mix well with a fork.
Cut in shortening using a pastry blender or a fork until dough resembles coarse meal.
Gently stir in most of the milk until well blended (if dough is not soft & easy to roll, add just enough milk to make it pliable; too much milk will make dough sticky, but the biscuits will be dry if you don't add enough).
Gather dough into a ball, and knead gently for about 30 seconds on a lightly floured surface.
Roll out dough into a circle about 1/2" thick.
Cut using a floured 1 1/2" biscuit cutter or cookie cutter.
Gather up scraps of dough and re-roll and cut out remaining biscuits.
Place on greased cookie sheet about 1/2 inch apart.