One of my sweet students shared some recipes with me, and told me that this was the one that I had to make first. So of course I made sure to get all of the ingredients so I could make it this weekend and have a recipe/chef sharing chat with him on Monday. This was a ridiculously easy recipe to throw together and although I would probably cut down on the amount of soup used (I like my biscuits a little drier, but that's a personal preference), I'd definitely make this again. I knew if I had any chance of my family eating this I had to swap out the cream of mushroom for cream of celery. Brian "claims" to have a mushroom allergy....I think he just doesn't like them...but it's rubbed off on the kids too (they don't like them, they aren't allergic). I love how easy this recipe is to throw together. Although it says to cook on high for 2 hours, but I had to cook mine on high for 3 hours for it to be fully cooked in the middle.
1 lb bulk breakfast sausage
2 cans refrigerator biscuits (not grands size)
2 cans cream of mushroom soup (I used cream of celery)
Brown and drain the sausage. Layer 1 can of biscuits in the bottom of a greased slow cooker. Top with half the sausage and then 1 can of cream of mushroom soup.
Repeat the layers once more. Cook on high for 2 hours (mine took 3) just before time to serve breakfast. Or 4-5 hours on low.