Just to be sure that after this long the questions have been answered:
Can the sausage in sausage gravy be made into patties or is it always crumbled?
No. Crumbled "breakfast" pork sausage only.
Is the gravy a bechamel?
Yes, but with the sausage stirred in (after it's cooked and drained and, for a lighter consistency, after the gravy is just about done) before serving, so it's really a béchamel (with milk) meat sauce. Adding a good amount of black pepper and some powdered sage gets it to the usual flavor.
Are biscuits similar to scones in texture?
American biscuits take several forms (drop or cut being the most common variants), but they are not quite scone-like in texture. The best biscuits can be separated, top and bottom, not broken into pieces like most scones.
Is the coating in chicken fried steak just like the Colonel’s 11 herbs and spices in terms of flavour, or is it more plan like a schnitzel?
Various approaches are used, but the standard is making sure the coating has good coverage and a fair amount of salt and black pepper. I use some ground cayenne pepper for a little more kick, and cut back on the black pepper. Onion powder, garlic powder, white pepper, and paprika (for color) are used, too, by some, along with various herbs, but the more constructed the flavors the less it's "chicken-fried steak," no matter what Texans say as they add cumin seed. Also, be aware that chicken-fried steak is deep-fried, and country-fried steak is pan fried. Use top round, eye of round or sirloin, and tenderize with a kitchen mallet. "Cube steak" has become too general in what kind of beef is used - if it's top round that's been "cubed" it's okay.
And the same gravy as with sausage and gravy can be made from the pan drippings - not too much grease, please.