1 lb. pork sausage
1 can Nacho cheese soup
3 c. biscuit mix
1 sm. onion, finely chopped
1/2 c. water

Saute onions and sausage; drain. Combine remaining ingredients, stirring until dry ingredients are moistened. Drop batter by heaping tablespoons about 2 inches apart. Bake at 425 degrees for 15 minutes or until lightly browned. May be made ahead of time and reheated.