1 lb. bulk pork sausage
1 sm. onion, chopped fine
1 (11 oz.) can cheddar cheese soup, undiluted
1/2 c. buttermilk
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 thoroughly moistened. Drop by heaping tablespoons about 2 inches apart on a lightly greased baking sheet. Bake at 425 degrees for approximately 15 minutes or until lightly browned. Yields approximately 4 dozen. Serve hot.