Heat a large skillet over medium-high heat. Add the breakfast sausage and cook, stirring, until browned and crisp, about 5 to 7 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the cooked sausage. Stir for 2 to 3 minutes.

Slowly whisk in 1 1/4 cups of whole milk, lower heat to medium-low, and stir until the mixture thickens, about 4 to 5 minutes. Season with salt, pepper, and optional herbs.

Set the sausage gravy aside.

Preheat the oven to 375°F.

In a large bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon salt.

Add 1 cup of vegetable shortening and 1/2 cup of cold butter, cutting them into the flour until pea-sized crumbs form.

In a small bowl, whisk together 1 large egg, 1 tablespoon of vinegar, and 5 tablespoons of cold water. Pour into the flour mixture and stir until a dough forms.

Divide the dough in half, roll one portion to about 3/8-inch thickness, and cut into 3 by 4 inch rectangles.

Place half the rectangles on a parchment-lined baking sheet. Brush edges with egg wash.

Spoon a portion of scrambled eggs into the center of each bottom rectangle, top with sausage gravy.

Top with the second rectangle and press edges together to seal.

Brush tops with egg wash, sprinkle with cheese, and extra seasoning if desired.

Bake for 25 minutes or until golden brown. Let cool for 5 minutes before serving.