It's different than a scone, which is dense. Southern USA has a special kind of flour we use when we make our biscuits that has lower protein and gluten content. It makes for a much softer dough, and a softer end result.

I want desperately to leave my country and go to another one, bring some of our soft red winter wheat seeds with me, and begin making southern (US) style biscuits for the masses somewhere else. I'd make biscuits n gravy and I'd share them with the world.