Combine biscuit mix, milk and butter in large bowl until blended.
Refrigerate 30 minutes.
Divide dough into two portions.
Roll out one portion on floured surface to 1/8 inch-thick rectangle, about 10x7 inches.
Spread with half the sausage.
Roll lengthwise into long roll.
Repeat with remaining dough and sausage.
Place rolls in freezer until hard enough to cut easily.
Preheat oven to 400°F.
Cut rolls into thin slices.
Place on baking sheets.
Bake 15 minutes or until golden brown.