Make a ring of biscuits for a slow cooker version of a comfort classic that’s pure heaven

Continued on next page…
1 10.5-ounce can cream of chicken soup
Homemade biscuit dough (see recipe below)

For the biscuits:
2 cups flour
1 teaspoon sugar
3 teaspoons baking powder
1 teaspoon salt
8 tablespoons cold butter, cubed
3/4 cup milk

Directions
1. For the biscuits, mix the flour, sugar, baking powder and salt together in a medium-sized bowl.

Add the cubes of butter to the mixture.

Use the pads of your fingers to rub the butter into the flour until crumbly.

Slowly pour the milk into the middle of the crumbly mixture.

Knead until a biscuit dough forms.

2. Cook the sausage in a dry frying pan over medium heat.

Remove the cooked sausage from the pan but keep the drippings.

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.