Bisquick Sausage Balls are a classic, craveable appetizer that bake up golden and cheesy in about half an hour. They’re simple to make but deliver big flavor—perfect for breakfast, game day, or a potluck. I’ve made these dozens of times and have a few small tricks that keep them tender inside and lightly crisp outside.
Why Make This Recipe
- Fast: Ready in about 30 minutes from start to finish, great for last-minute hosting.
- Crowd-pleasing: Cheesy, savory, and portable — people reach for them first.
- Versatile: Swap sausages or cheeses to match dietary needs or flavor goals.
- Economical: Uses inexpensive ingredients (Bisquick + ground sausage + cheddar).
- Personal insight: I love this recipe because it reliably produces the same great texture every time, especially when I chill the mixture for 15 minutes before rolling.
Also, if you enjoy simple three-ingredient snacks, try this 3-ingredient peanut butter balls for a sweet counterpart.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Total time: 30–35 minutes
- Servings: Makes about 24 one-inch balls (serves 6–8)
- Difficulty: Easy
- Method: Mix raw sausage, Bisquick, and shredded cheddar; form into uniform balls and bake at 350°F (175°C) until cooked through.
My Experience Making This Recipe
When testing, I focused on ball size and chilling time to get consistent doneness and texture. I learned that a 1-inch scoop and a short chill (10–15 minutes) prevent spreading and give a firmer exterior without drying the center.
How to Make Bisquick Sausage Balls
Start by combining 2 cups Bisquick, 1 pound (450 g) raw breakfast sausage (mild or spicy), and 8 ounces (about 2 cups) shredded sharp cheddar in a large bowl. Mix just until combined — overworking the meat can make the texture dense. Use a 1-inch cookie scoop or your hands to form uniform balls, place on a baking sheet lined with parchment or a silicone mat, and bake in a 350°F oven for 20–25 minutes until they’re golden and an instant-read thermometer reads 160°F (71°C) in the center. Let rest 5 minutes before serving.
Equipment note: Use a rimmed baking sheet to catch drips and a thermometer to ensure safe internal temperature.
Expert Tips for Success
- Use room-temperature ingredients when possible so the cheese blends evenly with the sausage and Bisquick.
- Measure Bisquick by spooning into the cup and leveling; packing it gives dense results.
- Chill the mixed dough 10–15 minutes before rolling to reduce spreading and improve handling.
- Use a 1-inch cookie scoop for consistent size; even balls bake evenly and finish at the same time.
- Check internal temperature with an instant-read thermometer (target 160°F / 71°C for pork sausage) to avoid undercooking.
How to Serve Bisquick Sausage Balls
- Serve warm with honey mustard, spicy ketchup, or maple mustard for dipping.
- Make a breakfast platter with scrambled eggs and fresh fruit for a hearty brunch.
- For parties, keep them warm in a small slow cooker on low and label the dip options.
- Garnish with a sprinkle of fresh chives or parsley for color and brightness.
Storage and Reheating Guide
- Refrigerate cooled sausage balls in an airtight container for up to 3–4 days.
- Freeze raw or baked sausage balls on a tray until firm, then transfer to a freezer bag for up to 3 months. Label with date.
- Reheat from frozen in a 350°F oven for 15–20 minutes (or until internal temp 165°F), or thaw overnight in the fridge and reheat 8–12 minutes. For quick reheating, microwave individual portions 30–60 seconds but expect the exterior to lose crispness.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free baking mix for Bisquick and check binder; you may need 1–2 tablespoons more.
- Dairy-free: Use dairy-free shredded cheese or omit the cheese and add 1 extra tablespoon of Bisquick plus extra seasoning.
- Lean option: Use ground turkey or chicken sausage; add 1 tablespoon olive oil if the mix seems dry.
- Flavor twists: Stir in 1–2 tablespoons chopped fresh herbs, 1/4 cup diced jalapeño, or swap cheddar for pepper jack or smoked gouda.
Nutritional Highlights
- Good source of protein from the sausage and cheese, keeping portions satisfying.
- Higher in fat and sodium; portion control (2–4 balls) helps balance a meal.
- Allergen note: Contains wheat (Bisquick) and dairy (cheese); often made with pork sausage. Adjust as needed for gluten-free, dairy-free, or specific meat choices.
Troubleshooting Common Issues
- Problem: Balls spread and flatten. Solution: Chill the mixture 10–15 minutes before rolling and use a smaller scoop (1 inch).
- Problem: Centers are undercooked while outsides brown. Solution: Lower oven to 350°F (if you used higher temp) and bake until internal temp reaches 160°F; make balls slightly smaller for even cooking.
- Problem: Too greasy. Solution: Blot excess grease with paper towels after baking or use a leaner sausage; place on a wire rack over a sheet pan to allow fat to drain.
Frequently Asked Questions
Q: Can I bake sausage balls from frozen without thawing?
A: Yes — arrange frozen balls on a baking sheet (don’t crowd) and bake at 350°F for 15–20 minutes, checking internal temp until 165°F. They’ll take longer than thawed but still crisp up nicely.
Q: Can I make these ahead and freeze before baking?
A: Absolutely. Freeze the formed raw balls on a tray until solid, then store in a freezer bag. Bake from frozen at 350°F, adding about 8–12 minutes to the bake time and check for 160°F internal temp.
Q: How can I make them less greasy without losing flavor?
A: Use a mild lean sausage (90% lean) or drain cooked sausage briefly before mixing; adding a tablespoon of Bisquick can help absorb excess grease without drying them out.
Q: Are there good substitutes for Bisquick?
A: You can use a home baking mix (flour + baking powder + salt) or a gluten-free baking mix 1:1, but texture may vary. For best results, use a cup-for-cup replacement and adjust with an extra tablespoon or two if the dough seems loose.
Conclusion
For more ideas and tested versions, check these helpful recipes: Classic Bisquick Sausage Balls-A Southern Favorite, Bisquick Sausage Balls (3 Ingredients!) – Belle of the Kitchen, Bisquick Sausage Balls {3 Ingredients + 30 Minutes} – The Seasoned Mom, Bisquick Sausage Balls Recipe – Allrecipes, and Bisquick Sausage Balls – Bites with Bri. These sources offer slight variations and serving ideas that pair well with the tips above.
Bisquick Sausage Balls
- Total Time: 35 minutes
- Yield: 24 servings
- Diet: Gluten-Free, Dairy-Free Options Available
Description
Delicious golden and cheesy sausage balls made with Bisquick, perfect for appetizers, breakfast, or potlucks.
Ingredients
- 2 cups Bisquick
- 1 pound raw breakfast sausage (mild or spicy)
- 8 ounces shredded sharp cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine Bisquick, sausage, and cheddar cheese until just mixed.
- Chill the mixture for 10-15 minutes to reduce spreading.
- Use a 1-inch cookie scoop to form uniform balls and place them on a lined baking sheet.
- Bake for 20-25 minutes, or until golden brown and an internal temperature of 160°F is reached.
- Let rest for 5 minutes before serving.
Notes
Serve with honey mustard, spicy ketchup, or maple mustard for dipping. Can be made gluten-free or dairy-free with substitutions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American