I don't think there are many regional differences associated with biscuit (North American definition) recipes. Some like them more flaky and some like them more tender and fluffy, but that isn't regional. Scones recipes vary tremendously, on the other hand. Those variations affect (effect?) everything from texture to taste. I have occasionally tried different scone recipes but haven't made them myself very often. Have eaten a bunch of scones baked by others, and noted how very different they can be. Texturally range from moist and crumbly to crisp and almost shortbread like in texture (though more tender and moist - but really quite short.)

Interesting to me, Stilly is I have never before seen a biscuit recipe that includes any sweetner.

This discussion started me wondering and researching. No definitive information regarding the origin of North American biscuits vs scones or the origin of sausage (country) gravy and biscuits, but some theories that are very plausible.

Read through some baking sites regarding biscuits. Read speculation, that makes sense to me, that biscuits can be considered a variation on scones, or at least evolved from scones. Speculation is the early Scots and Scotch-Irish immigrants brought their scone recipes with them.

Seems to me that many scone recipes tend to have a higher fat content, using both solid fats and cream, the solid fats are generally recommended to be colder, and the solid fat is worked in until the meal is of a finer consistency than is typical of biscuits. Some recipes include egg and many include sweetner. Plus, grains and meals other than wheat flour may be included. Biscuits are definitely at their best right out of the oven. Scones are good barely warm or at room temperature, and seem to be appetizing a bit longer than a biscuit.

Sausage gravy (country gravy) and biscuits appears to have originated in the American south, probably pre-revolutionary war. Not healthy food, but very filling, and that was important to hard-scrabble families and probably slaves. Among all that I read that made sense to me were assertions or suppositions that it is a dish that arose out of a combination of necessity and availability.

Hogs are pretty easy to raise because they can forage for themselves, and most southerners, folks in the Appalachians, and slaves also, had hogs. Fall is traditionally hog-killing time throughout the south, the central and southern Appalachian mountains and the Applalachian plateau. Some really wonderful short stories and journal accounts out there about hog killing time, btw.

Sausage gravy may or may not include crumbled sausage. It may also simply be made from the drippings in the pan after some sausage has been cooked.   It was/is a way of making use of everything to keep a belly full and a family fed. Either a meal extender to feed many mouths, or the making of two meals, one with the protein of sausage patties or links, and the other at least rich in the flavor of sausage and the belly-satisfying rich fat and carbohydrates of gravy and biscuits.

Really not much different from creamed chicken or chipped beef over toast, except the fat content may be higher.