Cheesy Sausage Biscuitsbreads 1 lb mild pork sausage 1 medium onion, finely chopped 1 can 11 oz. cheddar soup 1/2 cup water 3 cup self rising flour Crumble sausage into a large skillet; add onion and cook over low heat until sausage browns. Drain well on paper towel. Combine all ingredients, stirring until dry ingredients are moistened well. Drop batter by spoonfuls about 2 inches apart on lightly greased cookie sheet. Bake at 425 degrees for 15 minutes or until lightly browned. Randy Rigg |
