Combine all dry ingredients and using a fork, blend shortening into the dry mixture.
Whip together the egg, buttermilk and grits. Fold wet ingredients into the dry ingredients and blend well. Do not overmix.
Roll out biscuits to 1/2-inch thickness and cut 2-inch circles.
Bake at 375 degrees for 18 minutes.
Top each biscuit with one of the BBQ shrimp, drizzle on a little of the sauce, and serve
Yield: 16-20 grit cakes