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1 lb. bulk sausage
3 c. biscuit mix
4 c. (16 oz.) shredded Cheddar cheese
3/4 c. water

Cook sausage (crumbled) until sausage is no longer pink; do not
overcook; drain.

In bowl, combine biscuit mix and cheese; stir in sausage. Add water
and toss with a fork until moistened.

Shape into 1 1/2-inch balls. Place 2 inches apart on ungreased
cookie sheet. Bake at 400 degrees for 12 to 15 minutes or until puffed and
golden brown. Cool on wire rack.

Makes 4 dozen.

Note: These can be frozen (between paper towels) in airtight
container and reheated just before serving.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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