| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Breads, Biscuits |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Mild bulk pork sausage |
| 1 |
sm |
Onion; finely chopped |
| 1 |
cn |
Cheddar cheese soup; (11oz) undiluted |
| 1/2 |
c |
Water |
| 3 |
c |
Biscuit mix |
INSTRUCTIONS
Crumble sausage into a large skillet; add onion and cook over medium
heat until sausage is browned. Drain well on paper towels.
Combine all ingredients, stirring until dry ingredients are
moistened. Drop batter by heaping tablespoonfuls about 2 inches apart
on lightly greased baking sheets. Bake at 425 degrees for 15 minutes
or until lightly browned.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by
Nancy Coleman
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