Sausage Balls Bisquick Recipe

Sausage Balls Bisquick Recipe

If you’re craving a cozy, crowd-pleasing bite, this Sausage Balls Bisquick Recipe delivers golden, cheesy little bites that work for breakfast, game day, holidays, or “just because.”

A Cozy Southern Classic You Can Make Anytime

Let me explain what we’re making here. These sausage balls are a classic southern sausage balls recipe: breakfast sausage, Bisquick baking mix, and sharp cheddar cheese rolled into bite-sized balls and baked until crisp on the outside and tender inside.

They’re what I call a “bridge recipe” — they bridge breakfast and appetizers, holidays and regular Tuesdays, kids and adults. I grew up seeing these on every Christmas Eve buffet, and now I make them for brunch, tailgates, and those mornings when everyone is home and I want something special without dirtying every pan in my kitchen.

What makes this Sausage Balls Bisquick Recipe extra special is how simple it is:

• Just a handful of ingredients
• Easy to prep ahead as make ahead appetizers
• Naturally portable, freezer-friendly, and totally customizable

They’re not health food, but they are “real food” — protein from the breakfast sausage, a little calcium from the cheese, and satisfying enough that a few go a long way. Paired with fresh fruit and some eggs, you’ve got a very happy breakfast plate.

And if you’ve searched for sausage balls Bisquick, easy sausage balls, or sausage cheese balls before and felt overwhelmed by all the versions, don’t worry. This one is tested, balanced, and written for real home cooks, not TV kitchens.

Why You’ll Love This Sausage Balls Bisquick Recipe

• 5 ingredients, pantry-friendly – Just sausage, Bisquick, cheese, milk, and a little seasoning.
• Perfect for any time of day – Breakfast sausage balls, party appetizers, or a late-night snack.
• Make-ahead friendly – Mix, roll, and chill or freeze; bake when you’re ready.
• Crowd-pleasing flavor – Cheesy, savory, a little nostalgic, and very “holiday potluck.”
• Beginner-proof – No special skills, no fancy tools; this is a great starter recipe for kids or new cooks.
• Easy to customize – Swap cheeses, add heat, or make them gluten-free with a simple change.
• Freezer superstar – Freeze unbaked or baked sausage balls for quick last-minute snacks.
• Scales up beautifully – Double or triple the batch for parties or classic party appetizers.

Ingredients for Classic Bisquick Sausage Balls

Here’s exactly what you’ll need for this Sausage Balls Bisquick Recipe. This batch makes about 36–40 sausage balls, depending on how big you roll them.

• 1 pound (16 oz) pork breakfast sausage

  • Use regular or hot sausage (like Jimmy Dean, Tennessee Pride, or your favorite store brand).
  • If you like extra flavor, choose sage or hot sausage; for kids, stick with mild.

• 2 cups Bisquick baking mix (original)

  • This is the classic base for Bisquick sausage balls.
  • You can use a store-brand “baking mix” if it’s similar to Bisquick.

• 2 cups (about 8 oz) sharp cheddar cheese, freshly shredded

  • Freshly shredding the cheese makes the mixture easier to bind and melt.
  • Pre-shredded can work, but it’s usually coated with anti-caking agents that make the mixture dryer.

• 1/3–1/2 cup milk (start with 1/3 cup)

  • Whole milk works best for richness, but 2% is fine.
  • You may need a bit more or less milk depending on how dry your sausage and cheese are.

• 1 teaspoon garlic powder

  • Adds a gentle savory note without overpowering.

• 1/2 teaspoon onion powder

  • Boosts that “sausage ball” flavor you remember from parties.

• 1/2 teaspoon kosher salt

  • Adjust to taste; some sausage is saltier than others, so you can start with 1/4 teaspoon if you’re sensitive.

• 1/4 teaspoon black pepper

  • Freshly ground, if possible, for a warmer flavor.

Optional but recommended extras:

• Pinch of cayenne or crushed red pepper for a little kick.
• 1–2 tablespoons finely minced fresh parsley for color and freshness.

Step-by-Step Directions (So They Don’t Dry Out or Fall Apart)

1. Preheat the oven and prep your pan
   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This keeps the sausage balls from sticking and makes cleanup almost too easy.

2. Let the sausage and cheese soften
   Take the sausage and shredded cheddar out of the fridge and let them sit for 10–15 minutes. Room-temperature sausage and cheese mix much more easily; if everything is ice-cold, the mixture can be crumbly.

3. Combine the dry ingredients
   In a large bowl, whisk together the Bisquick, garlic powder, onion powder, salt, and pepper. This coats the baking mix with seasoning so every sausage ball tastes the same from the first bite to the last.

4. Add sausage and cheese
   Add the sausage and shredded cheese to the dry mixture. Using clean hands or a sturdy spatula, start working everything together. It’ll look very shaggy at first—keep going.

5. Add milk gradually
   Pour in 1/3 cup milk and continue mixing with your hands. You want the mixture to come together into a cohesive, slightly tacky dough. If it feels dry or crumbly and won’t hold a ball, add milk 1 tablespoon at a time, up to 1/2 cup total.

   • The right texture: it should form a ball easily and hold its shape without cracking apart.

6. Roll the sausage balls
   Scoop about 1 tablespoon of mixture at a time and roll between your palms into balls about 1 to 1¼ inches in diameter. Place them on the prepared baking sheet, spacing them about 1 inch apart.

   • If the mixture sticks to your hands, lightly dampen your palms with water or spritz them with a little cooking spray.

7. Bake until golden and cooked through
   Bake in the preheated oven for 20–25 minutes, or until the sausage balls are lightly golden and the internal temperature reaches at least 160°F (71°C).

   • If you see a little fat pooling around the edges, that’s normal—just means the sausage had a bit more fat.

8. Cool slightly before serving
   Let the sausage balls rest on the pan for 5 minutes, then transfer to a serving platter. They’re best warm but not scalding hot so you can actually taste all that cheesy sausage goodness.

9. Serve with your favorite dips
   These are delicious plain, but my family loves them with:

   • Honey mustard
   • Spicy mustard
   • Ranch dressing
   • A simple mix of ketchup and BBQ sauce

Servings & Timing

• Yield: About 36–40 sausage balls (1–1¼ inch each)
• Prep Time: 15–20 minutes (including mixing and rolling)
• Cook Time: 20–25 minutes
• Total Time: About 40–45 minutes

For a brunch spread, I plan on 4–5 sausage balls per person if there are other dishes, or 6–8 per person if these are the main event with just some fruit and eggs on the side. For classic party appetizers, people tend to come back for “just one more,” so a double batch never hurts.

Fun Variations on This Sausage Balls Bisquick Recipe

If you’ve made the classic version once, you’ll probably want to play around a little next time. Here are some easy twists:

• Spicy Jalapeño Sausage Balls – Stir in 1–2 finely minced jalapeños and use hot sausage for extra heat.
• Cheddar-Jack Southwest Style – Swap half the cheddar for pepper jack and add 1 teaspoon taco seasoning.
• Gluten-Free Sausage Balls – Use a gluten-free baking mix designed to replace Bisquick, and make sure your sausage is labeled gluten-free.
• Herb & Garlic Brunch Bites – Add 1 teaspoon Italian seasoning and 2 tablespoons fresh chopped parsley.
• Extra-Cheesy Sausage Cheese Balls – Increase cheese to 2½ cups and reduce Bisquick by 1/4 cup for a richer, cheesier bite.
• Turkey Sausage Lightened-Up Version – Use lean turkey breakfast sausage and watch closely so they don’t overbake and dry out.

Storage, Freezing & Reheating Tips

One of the best things about easy sausage balls is how well they store. Honestly, this is why they’re a go-to for make ahead appetizers in my house.

• Storing in the fridge (baked):

  • Cool completely, then store in an airtight container in the refrigerator for up to 4 days.

• Reheating from the fridge:

  • Reheat on a baking sheet at 325°F (165°C) for 8–10 minutes, or until warmed through.
  • For small portions, you can microwave them for 20–30 seconds, but the oven keeps them firmer and less chewy.

• Freezing unbaked sausage balls (my favorite method):

  1. Roll the sausage balls and place them on a parchment-lined baking sheet.
  2. Freeze until solid, about 2–3 hours.
  3. Transfer to a freezer bag or airtight container and label.
  4. Freeze for up to 3 months.
  • Bake from frozen at 350°F (175°C) for 25–28 minutes, or until cooked through.

• Freezing baked sausage balls:

  • Cool completely, freeze on a sheet pan, then store in a freezer bag for up to 2 months.
  • Reheat at 325°F (165°C) for 10–12 minutes straight from frozen.

If you’re planning a holiday brunch or a big game day spread, you can roll these the week before, freeze them, and just bake off fresh trays as people arrive. That little trick has saved my sanity more than once.

Notes From My Kitchen (Little Things That Make a Big Difference)

• Use fresh cheddar when you can. It really does melt better and helps the mixture hold together. I grate from a block using the large holes of a box grater.
• Don’t skip the chilling if your kitchen is warm. If the mixture feels very soft after rolling, pop the tray in the fridge for 15–20 minutes before baking. This helps them keep their round shape.
• Adjust the milk slowly. Every brand of sausage is a bit different. Some are fattier, some are leaner. Start with less milk and work up so you don’t end up with a sticky mess.
• Watch the baking time. Overbaked sausage balls can turn dry and hard. Start checking at 18–20 minutes, especially if they’re on the smaller side.
• Try different sausages. Maple, sage, or hot breakfast sausage all change the flavor profile. Hot is my personal favorite for game day; mild or maple for breakfast with the grandkids.
• Serve with something fresh. A platter of sausage balls next to a bowl of grapes or sliced oranges feels more balanced and looks beautiful on the table.

FAQs About Bisquick Sausage Balls

Can I make the mixture the night before?
Yes, you can mix everything, cover the bowl tightly, and refrigerate for up to 24 hours; roll into balls right before baking (it may need 5–10 minutes at room temp to soften).

Why are my sausage balls dry and crumbly?
They were probably short on moisture or overbaked—next time add a little more milk (1–2 tablespoons) and check them a few minutes earlier.

Why are my sausage balls greasy?
Some sausages have more fat. You can switch to a slightly leaner sausage or place the balls on a wire rack set over a baking sheet so excess grease drips away.

Can I make these without Bisquick?
You can use a homemade baking mix (flour, baking powder, salt, and a little fat), but the texture may change slightly; look for “homemade Bisquick substitute” recipes and keep the total amount at 2 cups.

Do I have to cook the sausage first?
No, the sausage goes in raw; it cooks as the sausage balls bake in the oven. Just be sure they reach 160°F (71°C) internally.

Can I use pre-cooked sausage crumbles?
You can, but you’ll lose some of the binding fat. If you do, you may need slightly more milk and cheese so the mixture holds together.

What sauces go best with sausage balls?
Ranch, honey mustard, spicy mustard, and BBQ sauce are all classic; for breakfast, warm maple syrup on the side is delicious too.

How can I keep them warm for a party?
Transfer baked sausage balls to a slow cooker set on WARM and cover; they’ll hold well for 1–2 hours without drying out too much.

Wrapping It Up (And Passing the Plate)

This Sausage Balls Bisquick Recipe is one of those simple, reliable favorites that always seems to disappear faster than I expect—whether it’s Christmas morning, a neighborhood potluck, or just a cozy Sunday breakfast. With only a few ingredients and plenty of options for make ahead appetizers, it’s an easy win for busy cooks.

If you try this recipe, let me know how it goes—did you stick to the classic version, or create your own twist with spicy sausage or different cheeses? Leave a comment with your favorite variations, and when you’re ready for more easy comfort recipes, come back and explore more of my family-friendly breakfasts and classic party appetizers.

Sausage Balls Bisquick Recipe

These classic Bisquick sausage balls are made with breakfast sausage, Bisquick baking mix, and sharp cheddar cheese, rolled into bite-sized balls and baked until golden on the outside and tender inside. Perfect for breakfast, holidays, game day, or party appetizers.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer, Breakfast, Snack

Cuisine American, Southern

Servings 8 servings

Calories 120 kcal

Ingredients

  

1x2x3x

• 1 pound pork breakfast sausage regular, hot, or sage; use your favorite brand
• 2 cups Bisquick baking mix original, or similar baking mix
• 2 cups sharp cheddar cheese about 8 oz, freshly shredded
• 1/3–1/2 cup milk start with 1/3 cup; whole milk preferred
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt or to taste
• 1/4 teaspoon black pepper freshly ground, if possible
• cayenne pepper or crushed red pepper optional, a pinch for extra heat
• 1–2 tablespoons fresh parsley optional, finely minced

Instructions

 

• Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
• Remove the pork breakfast sausage and shredded cheddar cheese from the refrigerator and let them sit at room temperature for 10–15 minutes so they soften and are easier to mix.
• In a large mixing bowl, whisk together the Bisquick baking mix, garlic powder, onion powder, kosher salt, black pepper, and optional cayenne or crushed red pepper until evenly combined.
• Add the softened pork breakfast sausage and shredded sharp cheddar cheese to the bowl with the dry mixture. Using clean hands or a sturdy spatula, work the mixture together until the sausage and cheese are evenly distributed. It will look shaggy at first.
• Pour in 1/3 cup milk and continue mixing with your hands until the mixture starts to come together into a cohesive, slightly tacky dough. If it still feels dry or crumbly and will not hold a ball, add more milk 1 tablespoon at a time (up to about 1/2 cup total) until it forms balls that hold their shape without cracking.
• If using fresh parsley, sprinkle it over the sausage mixture and knead gently just until evenly distributed.
• Scoop about 1 tablespoon of the mixture at a time and roll it between your palms into balls about 1 to 1¼ inches in diameter. Place the sausage balls on the prepared baking sheet, spacing them about 1 inch apart. If the mixture sticks to your hands, lightly dampen your palms with water or coat them with a little cooking spray.
• Bake in the preheated 350°F (175°C) oven for 20–25 minutes, or until the sausage balls are lightly golden and cooked through. The internal temperature should reach at least 160°F (71°C). A little fat pooling around the edges is normal.
• Let the sausage balls rest on the baking sheet for about 5 minutes, then transfer to a serving platter. Serve warm on their own or with dips such as honey mustard, spicy mustard, ranch dressing, or a mix of ketchup and BBQ sauce.

Notes

Yield: about 36–40 sausage balls (1–1¼ inch each). Plan on 4–5 per person for a brunch with other dishes, or 6–8 per person if they are the main item. For make-ahead prep, you can mix the dough up to 24 hours in advance and refrigerate, then roll and bake. To freeze unbaked sausage balls, roll, freeze on a tray until solid, then transfer to a freezer bag and bake from frozen at 350°F (175°C) for 25–28 minutes. Baked sausage balls can be refrigerated up to 4 days or frozen up to 2 months and reheated at 325°F (165°C) until warmed through. For best texture, use freshly shredded cheddar and avoid overbaking.

Nutrition

Calories: 120kcal

Keyword Bisquick Sausage Balls, Breakfast Sausage Recipe, make-ahead appetizer, Party Appetizer, Sausage Balls, Sausage Cheese Balls

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