with home-made biscuits (biscuits here are a simple flaky bread; my understanding is that what we call "cookies" here, you call biscuits there?).
From the recipes/pics online, they are much the same as our 'scones' but minus sugar in the mix, so guess your recipe may have arrived with the Scots/Irish
Biscuits here are mostly quite flat and dry, but we do have thicker cookies, nowadays as well - just to complicate things
I like scones, but southern biscuits are different from scones. You can see a perfect southern biscuit, and the 3-ingredient recipe (flour, butter, buttermilk) here:
https://www.whitelily.com/recipes/white-lily-three-ingredient-biscuits-99107/ The secret ingredient is the flour, which must be a self-rising soft winter wheat flour, which is lower in gluten, allowing it to rise and produce a flaky biscuit (if you use another kind of flour, higher in gluten, you won't get this result; the biscuits will be harder). This type of flour is found in our region, but very hard to find in the northern or western states.
The resulting biscuits are pillow-soft and flaky inside (not like pastry is flaky; biscuits are steamy and moist when freshly made).
I will admit to using a shortcut for the last few years. There is a mix here called Bisquick that produces decent biscuits, but not great. I may go back to completely from-scratch this year.
Although biscuits are wonderful with milk-and-flour based sausage gravy, another way they are wonderful is opened up while hot, buttered and drizzled with just a little honey. Or apple butter, peach butter, or your favorite jam or jelly.