Southern biscuits are different due to the region's climate and the use of soft winter wheat flour.
The flour used in Southern biscuits has a lower protein content, resulting in a tender texture.
Buttermilk is a key ingredient in Southern biscuits, as it adds a tangy flavor and helps activate the baking powder.
The technique of folding and layering the dough also contributes to the flaky texture of Southern biscuits.
The high heat and short baking time in Southern biscuit recipes create a crispy exterior and soft interior.
Overall, the combination of ingredients and techniques used in Southern biscuit-making creates a unique and beloved culinary tradition.