Cooking Directions

• Heat the oven to 450°F.  While the oven is heating, cook the sausage according to the package directions and finely chop (should make about 1/2 cup).  Line a baking sheet with parchment paper.
• Stir 2 1/2 cups flour, baking powder and butter in a large bowl (using your fingers, 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.

Ingredients

• 4 links frozen or refrigerated fully-cooked pork breakfast sausage
• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 0.5 cup cold salted butter, diced
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
• 0.25 cup honey
• 2 teaspoons chopped fresh thyme leaves
• 1 egg, beaten