Preheat oven to 200 degrees. Heat a large nonstick skillet over medium heat. Separate biscuit dough into 8 biscuits. Working on a floured board, with a floured rolling pin, roll out 2 biscuits into 5 inch circles. Place in skillet and cook 2 minutes, flipping about every 20 seconds, or until golden brown on both sides and cooked through. Transfer to a plate and keep covered. Repeat with remaining biscuits. Cover plate with foil and transfer to oven to keep warm. Wipe out skillet with paper towels and return to stove. Heat same skillet over medium heat. Add sausage and bacon drippings or shortening, and cook until sausage is completely browned and crumbled, 3-5 minutes. Whisk in flour and cook another minute. Add 2 cups milk and cook until thickened and bubbly, about 5 minutes, whisking constantly. Dissolve bouillon cubes, or powder, in hot water and whisk into gravy. Add thyme and black pepper, whisking to combine. Cover and return to burner, over lowest heat, to keep warm. Heat a second large nonstick skillet over medium heat until hot. In a large bowl, whisk eggs and remaining milk until completely combined. Add butter to skillet, and when completely melted, add eggs and reduce heat to medium low. Stir frequently until eggs are cooked to desired consistency. Remove from heat and season with salt and pepper to taste. To assemble, place 1 biscuit on a serving plate. Top with 1/8 portion scrambled egg, and pour about 1/4 cup gravy on top. Repeat with remaining biscuits, eggs and gravy. Serve immediately.