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Preheat oven to 375ºF. Lightly spray two mini muffin pans with cooking spray. Set aside.
Cook sausage and onion in a large skillet over medium to medium-high heat, stirring until it crumbles and no longer pink. Drain and cool.
Combine sausage, onion powder, garlic powder, baking mix, and shredded cheese in a large bowl. Make a well in the center of the mixture. Stir together the soup and buttermilk; add to the sausage mixture, stirring just until dry ingredients are moistened.
Spoon into muffin tins, filling to tops of cups.
Bake for 15-18 minutes or until golden browned.