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Unwrap the tube of buttermilk biscuit dough and slice each biscuit into quarters lengthwise.
Place the biscuit dough slices evenly over the soup mixture in the crockpot.
Cover the crockpot again with the lid and continue cooking in the crockpot for the remaining hour.
Once the cooking is done, open the lid carefully and gently stir the contents of the crockpot, ensuring that the biscuits are evenly spread throughout the mixture.
Serve piping hot and, if preferred, garnish with freshly chopped parsley.
