1 lb. bulk pork sausage
1 can (10-3/4 oz.) condensed cheddar cheese soup, undiluted
1 cup (4 oz.) shredded cheddar cheese
2/3 cup water
3 cups biscuit/baking mix

In a skillet over medium heat, cook sausage until no longer pink; drain. In a bowl, combine soup, cheese and water. Stir in biscuit mix until blended. Add sausage. Fill greased muffin cups three-fourths full.

Bake at 350F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Yield: about 1-1/2 dozen