Someone asked about the gravy that goes on biscuits in the US. This is something that I associate with the mountain regions of the South, and being a flatlander, I did not grow up eating it. But it is supposed to be made with the fat from frying bacon or sausage. You then add flour to the fat, make a light-colored roux, and add milk, then cook to the right consistency. Add some salt and even more pepper. So it is actually a gravy. Some people put crumbled up sausage in it. It's often a breakfast dish.
I don't care for it. Also for my family, biscuits were and are just as likely to be served with dinner, like a dinner roll, in which case you just use butter. When eaten for breakfast, we use butter and jam or honey.