1 lb. hot pork sausage
1 (11 oz.) can Cheddar cheese soup
1/2 c. water
3 c. biscuit mix

Preheat oven to 400 degrees. Crumble and brown sausage; drain well. Mix soup and water. Stir sausage into soup mixture. Add biscuit mix and stir until moistened.

Spray small muffin tins with non-stick spray or grease lightly. Fill muffin tins to top with batter. Bake 10-15 minutes. Makes 3 dozen.