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

  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