Biscuits and Gravy

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.

To serve 

• 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.