This isn't the British cookie type of biscuit, but the American type of bread biscuit. The buttermilk biscuit is similar to the British scone, or the Scottish bannock, and can be either sweet or savoury, mostly depending on what additions are made and what they are served with, again rather similar to the scone which, although generally eaten as a sweet cake, can also be savoury, especially those with cheese in the recipe.
Buttermilk biscuits are, not surprisingly, made with buttermilk, with flour and either baking powder or baking soda, which are used as leavening agents rather than yeast, being other important ingredients. Buttermilk is, or originally was, the liquid that was left over after churning butter from cream. The type of buttermilk used in this isn't the fermented buttermilk common in many countries. They have a firm crust and a soft interior.
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