No, biscuits are more like dinner rolls than scones. Scones are more like cookies than they are like biscuits. The Sausage Gravy is thicker than that used with white fish, and is not poured onto bacon. Rather, it contains bits of sausage (I guess one could break up bacon and stir that into the gravy instead) and ladled over a broken open biscuit. I only have it once or twice a year, and ALWAYS after my cholesterol lab work!! :0 PAT in VA/USA
No one has ever accused Virginia as being Deep South, but we do enjoy our black eyed pies the First of January! The rice is not mandatory here,even though we are surrounded by water in my area. In my house, I also have Pork Chops and Sauerkraut in honor of MIL, and Herring in honor of MSM. PAT, Lucky (I hope) in Virginia
Pretty much, with a good bit of coarse grind black pepper in it. If you're making biscuits and gravy, and you're making the gravy correctly, you're doing it in the same skillet you fried the sausage in, which means your fat for your white sauce is the rendered pork fat along with whatever stuck bits of sausage there are to scrape off the bottom of the skillet. To that you add more crumbled sausage, and pour it over the biscuits. (If you're "cleaning up your act", it's flour, canola oil, skim milk, crumbled turkey sausage or even veggie sausage, salt and pepper.)
As to biscuits being like scones----yes and no. They're far tenderer than scones; nearly crumble to look at them. Ideally you use soft wheat flour instead of hard or winter wheat flour that you'd use for bread; in fact the object is to *avoid* making any more gluten in the mixing than you can help.
(Alton Brown, a wonderful Food Channel cook and a native Georgian, provided a good bit of insight to that process for me; his biscuit show actually featured his grandmother and him discussing how wonderful her biscuits were. At one point in the show he said he finally realized that one of the reasons that her biscuits were better than anyone else's of his acquaintance (including himself) was that her arthritis was severe enough that she really couldn't knead the dough properly---the kneading everyone else was doing was creating *too much* gluten, toughening the biscuits.)
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