The Instructions First, brown your sausage in a skillet over medium heat until it’s fully cooked and crumbled. Make sure to drain off the excess grease so your sauce doesn’t get too oily.
Next, transfer that cooked sausage into your slow cooker. Stir in both cans of soup and the broth until the mixture is well-combined and smooth. This is your “gravy” base.
Now for the dumplings: Open your biscuit tube and cut each biscuit into halves or quarters. Gently place them in a single layer right on top of the sausage mixture. Try not to submerge them completely; you want them sitting on the surface so they steam properly.
Cover the slow cooker and cook on High for 2 to 2.5 hours. You’ll know they are done when the biscuits have puffed up and are firm to the touch. If your slow cooker runs hot, check them at the 90-minute mark to ensure the bottoms aren’t scorching.
A Quick Tip for that Golden Look Slow cookers trap a lot of moisture, which can make dumplings look a bit pale. If you want that “baked” golden-brown top from the photo, you can carefully place the ceramic insert of your slow cooker under your oven’s broiler for just 2 or 3 minutes right before serving.
