Many folks hold fond memories of Grandma's cooking, and in the Deep South, that almost always includes homemade biscuits. They're a given for any meal, but especially breakfast - piled high in a basket, draped lightly with flour-sack cloth for warmth. Making southern biscuits is a true art, an instinctual balance of crunchy golden tops, fluffy insides, and side splits for butter. That puts a lot of pressure on a restaurant named Biscuitville.
When we think of Southern cuisine, we usually associate it with comfort foods. This is certainly the case for Southern biscuits. Many Southern meals wouldn't be complete without a side of them. They're a fun conversation piece, as each person or household has their preferred method of making them. Some use buttermilk, while others are staunch believers in lard, and a few will prefer round over square.