Sausage, Mushroom & Thyme Biscuits
Imagine biting into a flaky biscuit with sizzling sausage and aromatic fresh thyme - made all the more delicious by Campbell’s® Condensed Cream of Mushroom Soup, which adds an extra layer of umami flavor and keeps things extra tender and flaky. Excellent alone or served with eggs, this amped up, hearty take on morning biscuits is sure to be a brunchtime (or any time!) hit.
Ingredient
- 4 links frozen or refrigerated fully-cooked pork breakfast sausage
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 cup cold salted butter, diced
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 1/4 cup honey
- 2 teaspoons chopped fresh thyme leaves
- 1 egg, beaten
Direction
- Heat the oven to 450°F. While the oven is heating, line a baking sheet with parchment paper. Cook the sausage according to the package directions and finely chop (should make about 1/2 cup).
- Stir 2 1/2 cups flour, baking powder and butter in a large bowl (using your fingers or a pastry cutter, crumble the cold butter into the flour mixture until it forms pea-sized pieces). Add the sausage, soup, honey and thyme and mix just until a slightly sticky dough forms. Shape the dough into a ball.
- Sprinkle some additional flour on the work surface. Roll the dough into a 10x7-inch rectangle (should be about 1 inch thick). Cut into 12 (about 2 1/2-inch) squares. Place the dough squares onto the baking sheet. Brush with the egg. Sprinkle with additional chopped fresh thyme, if desired.
- Bake for 12 minutes or until the biscuits are golden brown. Serve warm.
