Biscuits are primarily a southern thing. In the North we really don't have much of a biscuits from scratch culture. Ours is more yeast risen breads and rolls.
That said, I've really come to like biscuits. Cracker Barrel has excellent biscuits.
Mtnbkr has made biscuits using his Grandmother's recipe in the past. Self rising flour, buttermilk, and lots and lots of lard. Damned things are addictive. Hear that, Chris? It's time to make the biscuits!
Not to restart the cornbread wars, but again, that's not a northern thing, and it's certainly not a northern stuffing for turkey. Ours is yeast risen bread stuffing. In my family it's always been bread, sage, some other spices, maybe some hot sauce, copious amounts of black pepper, celery, and onions, all moistened with lots and lots of melted butter.
Since Mom got a bread machine, our stuffing has been made with homemade bread. It used to be white sandwich bread, which was.... ok, but it often got gummy. The coarser homemade bread, with about 1/3rd of it toasted and all of it well dried, gives a much better end texture.
I've had cornbread stuffing, and it just doesn't do it for me. It's good, but it's not what I'm used to, and it's not what I want.
There's also a difference in the gravy. Up north it's primarily a drippings and giblets gravy; the Southern touch seems to be boiled egg. Over the past few years I have adopted one southern touch -- using a roux to thicken it. My family almost always used to use a flour or corn starch and water slurry. It worked, but it took a LONG time to do it and to cook out the raw starch taste. Being precooked, roux thickens and leaves no starchy taste if you don't cook it long enough.
