The following biscuit recipe is pretty good. A few notes: If you don't want to use butter, then lard, vegetable shortening, and bacon grease are all great substitutes. You may prefer one of these substitutes, depending on your tastes. Also, you don't have to fold your biscuits unless you want layers. Parchment paper is nice but not necessary if you flour the cookie sheet. Depending on your oven, 450 degrees F may be too hot. 400 - 425 F in most ovens is an excellent baking temp for biscuits.
The following gravy recipe is OK. A few notes: Only use a well-seasoned cast iron skillet if possible. Vegetable oil is a good oil / grease if you don't have bacon grease available. Hopefully, you just cooked bacon in your skillet and have that grease. If your flour & grease mixture (called a roux) turns solid, you need to add more grease before adding milk. If the mixture is too thin, add more flour. The ideal texture is a thin paste. Only use cold milk. It integrates much better. Instead of a whisk, I use a fork to continuously scrape the bottom of the skillet to keep the gravy from burning and mix it. Use 2% or whole milk. No 1% or skim milk. The milk must have enough fat to bond to the lipids in the grease for proper texture. If the gravy is lumpy, keep mixing and smashing the lumps until most are gone. You won't get all of them at first, so don't bother trying. It needs to come to a boil, but not for long. A minute is usually long enough. Then cut the heat. The idea is that when you cut the heat the gravy should be at least half as thick as you want it. It will continue to thicken as it cools. Gravy isn't difficult, it just takes practice. There is a lot of nuance. I hope this helps. Good biscuits and gravy are truly one of life's great pleasures! Enjoy!
PS: If you haven't tried cornbread, that's another amazing experience.