- 1/4 pound bulk Italian sausage
- 2 cups biscuit/baking mix
- 1/4 cup shredded Cheddar cheese
- 2 teaspoons minced fresh oregano
- 2 teaspoons dried minced onion
- 1/2 teaspoon minced fresh cilantro or parsley
- 1 egg, beaten
- 2/3 cup milk
- In a small skillet, cook sausage over medium heat until no longer pink; drain. In a bowl, combine the biscuit milk, cheese, oregano, onion and cilantro. Combine the egg and milk; stir into dry ingredients just until moistened. Stir in the sausage.
- Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 425 degrees F for 8-10 minutes or until lightly browned. Serve warm. Refrigerate any leftovers.