Baking powder biscuits are like scones with nothing extra beyond flour, shortening (or lard or butter), salt, baking powder, a scant teaspoon of sugar and cream of tartar, and I use water instead of milk. Served in my home with butter or jelly - I grew up in the Pacific NW, just south of Canadian British Columbia. Biscuits and gravy are a regional dish, something I encountered in the American South (Louisiana, Kentucky, Texas, etc.) I suppose with the migration of workers from the South to the Upper Midwest there is a taste for it in those industrial states (maybe why Rap has a recipe from Indiana?) You want to time the biscuits so they're hot out of the oven when you sit down at the table.

SRS