Here are some recipes for biscuits. I'm not so sure that the first one is "Real" southern, and the second one sounds like muffins.
There is another yeast biscuit recipe that can stay in the fridge until you are ready to bake them, but it doesn't call for the potato and potato water.
Real Southern Biscuits
Iola Egle • Bella Vista, Ark.
2 c. Milk
1-1/2 t. Dry yeast
1 medium Potato, cooked, mashed
1 c. Potato water, cooled
1/2 c. Sugar
1/2 c. Shortening
1 Tbsp. Salt
1 t. Soda
1 t. Baking powder
Scold milk and cool to lukewarm. Dissolve yeast in a little warm water. Mix together milk, potato, potato water, sugar, shortening and dissolved yeast. Add enough flour to make a soft sponge. Let rise in a warm place about one hour. Add salt, soda, baking powder and enough flour to look like biscuit dough. Place in a greased pan in a cool place. Roll out to 1/3-inch thick. Melt 1Tablespoon butter in pan in which biscuits are to be baked. Coat each biscuit in melted butter. Bake 10 minutes in very hot oven. Do not let biscuits rise before baking. Dough can be stored in refrigerator for three weeks.
Chris Bryant • Johnson City, Tenn.
1 (8 oz) pkg. Cream cheese, softened
1 stick Margarine
1 c. Self-rising flour (recipe follows)
Beat cream cheese and margarine with electric mixer for two minutes or until creamy. Gradually add flour, beating at low speed just until blended. Spoon dough into greased miniature muffin cups, 2/3 full. Bake at 400 degrees for 17 minutes or until golden brown. Serve immediately. * Dough can be refrigerated up to three days.
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
Sift or mix all together. Store in airtight glass containers in a light room (not a dark cupboard) to prevent weevils.
This is my biscuit recipe. I think it originally came from Better Homes and Gardens Cookbook.
2 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
2 tsp sugar
1/2 cup shortening
2/3 cup milk
Combine the dry ingredients and cut the shortening into them to the size of coarse crumbs. Add enough milk to make a soft, not stiff dough. Turn out onto a floured board or piece of waxed paper and knead lightly 4 to 6 times. Cut with a round cutter and bake in a greased pan 10 to 12 minutes at 450 degrees until brown.
Cheese garlic: Stir in 1/3 to 1/2 cup grated cheddar cheese and bake as above. Brush with melted butter combined with garlic powder upon removing from the oven.