Heat a large skillet over medium-high heat and cook the beef sausage, breaking it up until browned with crispy bits.

Stir in flour without draining fat and cook 2–3 minutes to remove the raw flour taste.

Slowly whisk in milk, reduce heat to medium-low, and cook until thickened.

Remove from heat and stir in seasoned salt, pepper, and optional herbs. Set aside.

In a separate skillet, scramble and cook the eggs. Set aside.

Preheat oven to 375°F.

Mix flour and salt. Cut in shortening and butter until pea-sized crumbs form.

Whisk egg, vinegar, and water, then stir into flour mixture until dough forms.

Roll dough to 1/8-inch thickness and cut 3 x 4-inch rectangles.

Place bottom crusts on a parchment-lined baking sheet. Brush edges with egg wash.

Add scrambled eggs and sausage gravy. Top with another rectangle and crimp edges.

Brush tops with egg wash, sprinkle seasoning or cheese, and bake 25 minutes.

Cool 5 minutes before serving.