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Add the butter to the drippings, and heat until melted. Slowly add the flour, salt, pepper and fennel seeds, stirring with a whisk until smooth. Slowly add the milk, stirring constantly until well-blended.
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Stir in the soup, and set to one side.
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3. Form the biscuit dough into 2-inch balls (if using refrigerated dough, cut into quarters). Grease the bottom of a 4- or 5-quart slow cooker. Place the biscuit dough up the sides of the slow cooker
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Create a hollow middle.
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4. Add sausage into the hollow created by the dough.
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Pour the sausage gravy into the middle of the biscuits, over the sausage, and then cover with three paper towels.
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Cover with the lid and cook on a low setting for 4 hours.
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Pro tip: Although we recommend making your own easy biscuit dough, you can easily use store-bought dough instead. If you prefer this method, we recommend using 2 12-ounce cans of refrigerated biscuit dough for this recipe.
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