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Submitted by: Erin Brock
from Charleston, WV
Originally shared on the web 05/08/2014
16-oz. pkg. ground pork breakfast sausage
2 7-1/2oz. tubes refrigerated biscuits, separated
2 10-3/4 oz. cans cream of mushroom soup
Brown sausage in a skillet over medium heat; drain. Arrange half of the biscuits in the bottom of a greased slow cooker. Layer biscuits with half the sausage and one can of soup. Repeat layers. Cover and cook on low setting for 4 hours, or on high setting for 2 hours. Makes 6 to 8 servings.
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