For the biscuits
All-purpose flour, plus extra for dusting 400 g | 3 cups
Sugar 1 tbsp
Baking powder 4 tsp
Baking soda 1 tsp
Fine salt 1 tsp
Unsalted butter, chilled and cut into small cubes 180g | 3/4 cup
Buttermilk 250 ml
Large egg, beaten with 2 tbsp water 1
For the gravy
Breakfast sausages 4, hot or mild
All-purposed flour 45 g | 1/3 cup
Chicken broth 400 ml
Whole milk, more to taste 400 - 500 ml
Heavy cream 2 tbsp
Butter, cubed 1 tbsp
Kosher salt to taste
Freshly ground black pepper to taste
Sausage patties 8
Fresh strawberries hulled and halved
Fresh greens, optional
FOR THE BISCUITS
Preheat oven to 220°C (200° fan) | 425F | gas 7. Line a large rimmed baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
Add butter and rub into flour mixture until it resembles rough breadcrumbs.
Stir in buttermilk until it's evenly moistened. Scoop out about 1/4 cup portions of the batter and place on the sheet, spaced apart. Brush with beaten egg wash.
Bake biscuits for about 14-18 minutes until golden-brown and puffed. Remove to cooling rack to cool.
FOR THE GRAVY
Remove skins from sausage links and discard. Roughly chop sausagemeat and place in a high-sided skillet or heavy-based saucepan set over a medium-moderate heat.
Sauté until golden and cooked through, stirring, 5-7 minutes. Remove sausagemeat to a plate using a slotted spoon.
Add half the flour to the oil in the skillet, whisking until smooth. Whisk in remaining flour until incorporated.
Gradually whisk in chicken broth and then enough milk until the gravy is smooth. Bring to a simmer and cook until thickened, about 8-10 minutes; add more milk as needed to achieve right consistency.
Return cooked sausagemeat to the gravy and whisk in cream and butter until incorporated. Season to taste with salt and pepper. Cover and keep warm over a low heat.
Preheat broiler to hot. Arrange sausage patties on a grilling tray and grill until golden-brown all over, 5-7 minutes, turning once.
Remove from the grill and arrange on plates. Top with gravy and serve with biscuits, strawberries and lamb's lettuce on the side as a garnish.