Biscuits are different in the South due to a combination of factors such as climate, history, and regional preferences. The hot and humid climate of the South makes it difficult to produce flaky pastry, which is why Southerners use a recipe that relies on baking powder rather than yeast to leaven the dough. Additionally, biscuits have been a staple in Southern cuisine for centuries, with each region developing its unique recipe and technique. The South has a long history of agriculture, and biscuits were an economical and filling option for farmers and their families. Finally, Southern biscuits are often served with gravy or meat, which influenced the texture and flavor profile of the biscuit recipe over time.