OK -- these are not southern, but they are good. I have made these for about 40 years (bought the cookbook on our first trip to Knotts Berry Farm). I have made a few changes over the years, but nothing much.
Knotts Berry Farm Biscuits
2 cups all-purpose flour
2 tablespoons baking powder (yes -- Tablespoons)
1/2 teaspoon salt
shortening (crisco) the size of an egg (originally 1 teaspoon shortening)
1/8 teaspoon baking soda
1 cup plus 2 tablespoons buttermilk or
1 cup milk plus 1/8 teaspoon vinegar
1/2 cup oil
Sift flour, baking powder and salt into mixing bowl. Add shortening and blend well. Add baking soda to buttermilk, then blend into flour mixture. Place dough on generously floured surface and sprinkle with additional flour. Do not overwork dough. Roll out 1/4 inch thick and cut with 2-inch biscuit cutter. Dip biscuits in oil to cover all sides and place immediately on oiled baking sheet with all biscuits touching. Bake at 500 (I usually cook them at 400 and it takes a bit longer) degrees F for 8 to 10 minutes or until nicely browned.