Thanks for the welcome, Unclebob and Katie and kadesma and David!
I like Paula Deen very much, but I try to update the old southern favorites with healthier alternatives. My nana's little buttermilk biscuits are THE best, but I tend to stick with cornbread. I follow my grandpa's cornbread recipe from Kentucky, pre-1850's. The secret is a preheated cast iron skillet.
So, how does you nana do buttermilk biscuits that are so good?