biscuits are the baking powder kind... flour, baking powder, (baking soda added if you are using buttermilk) salt, cut your shortning in like you would for pie crust and milk or buttermilk ... some Europian countries call cookies, donuts or Lord only knows what "biscuits" ... now the gravy is white ... you can have plain milk gravy, but most like sausage gravy ... brown your loose breakfast ( 1/2 lb) sausage and when that is done add about a 1/3 cup flour, keep stiring that till the flour cooks a bit ... you dont have to get the flour brown, but just cook it for a minute or so to get any lumps out. I add about a cup of water first and get it all loosend up from the skillet then add about a cup or a little more of milk ( whole milk, this is not the time for low % milk, I have even used Carnation evap milk) ... cook it till it thickens  ... if too thick add more milk ...add salt and pepper to taste, serve over your fresh hot biscuits ... YUM, YUM

I never made gravy with sausage , but milk , that's different , 

milk in the gravy that makes it white .I heard so many times

 someone saying they were having biscuits and gravy ,

 sometimes showing a picture . 

The gravy was always white or almost white and I wondered

 how it was made , never thought it would be milk in it .

 It would make it creamy , sounds like it might be good .

 Thanks for all the info , you even found a song Blue, good job ..

Foxy, do you have "scones" there .. here biscuits are more like a scone in texture ... but you can have both sweet and savory scones too .. its confusing for sure.