Read over the entire recipe and visualize yourself doing each step. Measure out your ingredients. (This helps!)
Preheat the oven to 450 F. Lightly grease a round 9-inch dark cake pan with shortening. Set aside. When your oven is preheated, begin the recipe. (You'll need to work quickly, so the dough is cold going into the oven. You got this!)
In a large bowl, whisk together flour and sugar.
Cut in butter-flavored shortening with a pastry cutter until the mixture resembles large crumbs.
Stir in cold milk until a sticky dough forms.
Turn the dough out onto a floured work surface. Sprinkle a little flour on the dough and flour your hands as well. (Dough will be very sticky) Begin gently kneading the dough, adding only enough flour to prevent it from sticking to your hands and work surface. A slightly wet and cold dough makes the best biscuits ever, so go easy on the flour.
Pat the dough out into a large rectangle.
Spread the crushed cookies evenly over the dough, pressing them into the dough a little.
Fold the dough in half several times and then knead gently just enough to distribute the cookies. (It's ok if this gets a little messy)
Finally, pat the dough out into a 1-inch thick rectangle. (The hard part is over!)
Flour a 3-inch cookie cutter and cut out nine biscuits. You will need to gather and press the dough out again to get the last 3-4 biscuits. (These biscuits won't be as pretty)
Place biscuits in prepared pan with sides touching.
Bake for 12-14 minutes. (May need less or longer depending on the size of your biscuits and pan you used. Mine required 13 minutes. Check on them at the 10-minute mark)
While biscuits are baking, make the glaze by stirring together all glaze ingredients, except for crushed Oreos, until silky. Set aside.
When biscuits come out of the oven, immediately brush them generously with melted butter. Allow butter to absorb.
Brush on half the glaze and sprinkle with crushed Oreo cookies. Allow the glaze to harden.
Next, drizzle on the remaining glaze. I like to use a zig-zag pattern.