1 lb. chorizo (Mexican sausage)
2 c. Bisquick
1 c. cornmeal
3 eggs
1 1/2 c. milk

Fry and crumble chorizo; drain. Mix together Bisquick, cornmeal, eggs and milk. Fold in sausage and spoon into muffin tins, greased. Bake in 375 degree oven for 9 to 11 minutes. Makes 24 biscuits.