Crispy on the outside, tender in the middle, and packed with sharp cheddar and savory sausage—Bisquick sausage balls are pure snack magic. With just cheddar cheese, pork sausage, Bisquick, and a splash of milk, you’ve got four-ingredient greatness ready to pop in the oven.
So here’s the thing about these sausage balls: they’re not fancy. And that’s what makes them kind of perfect. You mix stuff in a bowl, you roll it with your (clean) hands, and in twenty-odd minutes, your kitchen smells like the world’s coziest brunch spot. The outside gets this lovely golden crust while the inside stays cheesy and soft. They’re equal parts retro and irresistible. Make them for a party tray, yes, absolutely. Or—confession—I once ate six with coffee and called it breakfast. No regrets.
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Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Easy Bisquick Sausage Balls
No complicated origin story here, just the glorious union of sausage, cheese, and biscuit mix in one compact snack.
- Ridiculously simple to make: You toss everything in one bowl, squish it together, roll, and bake. That’s it.
- Major texture payoff: Crispy edges, creamy melted cheese, and the soft biscuit center… total multitexture upgrade.
- They freeze like champs: Make a double batch now, thank yourself later.
- Works for every occasion: Brunch? Game day? Midnight snack? All bases, covered.
- Endlessly snackable: Small enough to “just have one more,” flavorful enough that one more turns into four.
- Customizable without heartbreak: Swap the cheese, switch the sausage, toss in spices—you really can’t mess it up.
Ingredient Notes
Only four ingredients, but each one’s working hard here to pull its weight—and then some.
- Pork sausage: Use regular breakfast-style sausage (not Italian). Let it come to room temp so it blends smoothly. If it’s too cold, it’ll fight back.
- Bisquick baking mix: This is your shortcut to fluffy biscuit magic. Other brands work too, but Bisquick keeps it classic.
- Sharp cheddar cheese: Freshly grated melts better than pre-shredded, which tends to have anti-caking powder that messes with texture. Plus, sharper cheese packs more real flavor.
- Milk: Just enough to moisten the dough and help everything stick together. Whole milk gives the richest bite, but low-fat is fine in a pinch.
How To Make This Easy Bisquick Sausage Balls
Honestly, you could make these even when hangry. It’s that straightforward. But let’s walk through it together, just in case you like a little kitchen conversation.
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Preheat and prep your baking sheet: Set your oven to 350°F and line a large baking sheet with parchment paper. Less mess = more snacks.
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Mix the sausage, cheese, and Bisquick: In a big ol’ bowl, toss in your room-temp sausage, shredded cheese, and Bisquick. Use your hands or a sturdy spatula to break it up and mix. (I start with a spatula, then always end up just getting in there with my hands. Much faster.)
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Add the milk and combine: Pour in the milk and keep mixing until it’s fully blended. The dough should come together but stay moist. If it feels way too crumbly, add a tiny splash more milk.
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Scoop and roll into balls: Use a cookie scoop or two spoons to portion heaping tablespoon-sized mounds. Then roll each gently into a golf ball shape. Not looking for perfection here, just “mostly ball-shaped.”
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Bake to golden perfection: Pop them in the oven and bake for 20 to 25 minutes. You’re aiming for golden brown with crispy bottoms. Your kitchen should smell insane—like cheese biscuits and breakfast all at once.
Storage Options
These little guys are fantastic for making ahead, which is great because they disappear fast. Here’s how to keep them snack-ready without any sogginess.
You can store cooled sausage balls in the fridge for up to 4 days. Just tuck them into an airtight container with a paper towel to soak up any moisture (no one wants a damp biscuit). For reheating, a quick zap in the microwave works fine, but if you want that fresh-from-the-oven crisp? Pop them in the oven or a toaster oven at 350°F for 5 to 8 minutes.
Now for the freezer: yes, you can freeze them. In fact, they freeze beautifully. Let them cool completely first, then spread them on a baking sheet so they don’t stick together. After about an hour, transfer to a zip-top freezer bag and you’ve got sausage ball ammo for months. Reheat straight from frozen at 350°F for about 10 to 15 minutes. No need to thaw.
Variations and Substitutions
You can stay classic or go wild. This dough is pretty forgiving if you want to experiment a little (or, you know, make do with what’s already in your fridge at midnight).
- Spicy sausage: Want a little kick? Try hot breakfast sausage or add a pinch of cayenne to the mix.
- Different cheeses: Pepper jack melts beautifully and adds a zippy vibe; Monterey Jack is mellow and creamy. A cheddar-swiss blend? Also delightful.
- Herbs and spices: A sprinkle of smoked paprika or dried sage adds a new layer of savory. Garlic powder also works a treat.
- Make them gluten-free: Swap in a gluten-free biscuit mix like Pamela’s or Cup4Cup. Just keep an eye on moisture—it might need a hair more milk.
- Mini muffin method: Press the mixture gently into a mini muffin pan and bake—minimal rolling and also great for parties.
What to Serve with Easy Bisquick Sausage Balls
These are excellent on their own, but even better when paired with the right sides or snacks. Here are a few low-effort, high-reward ideas:
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Spicy mustard or dipping sauces: A grainy mustard adds zing, but don’t sleep on honey mustard, ranch, or even warm marinara. They all bring different moods.
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Hard-boiled eggs or a veggie tray: For brunch situations, pop a few sausage balls next to eggs, fresh fruit, and crunchy veggies. Suddenly you’ve got a real-deal platter.
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Something sweet for contrast: Try pairing them with something bright, like these microwave baked apples. That warm cinnamon vibe with savory sausage? Yes please.
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More handheld treats: If you’re building a game day spread, mini things are your friend. These tiny corn dogs would be a joy to serve alongside.
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Simple salad for balance: For a light lunch version, just toss some greens with vinegar and olive oil and surround it with warm sausage bites. Fancy-ish, but not fussy.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make sausage balls ahead of time?
Absolutely! You can mix and roll them up to a day in advance. Just store the unbaked balls in the fridge on a parchment-lined tray, covered loosely with plastic wrap. When you’re ready to bake, let them sit at room temp for 10 minutes before popping them into the oven. They’ll taste freshly made with zero morning scramble.
Why are my sausage balls dry?
They might be overbaked or not moist enough from the start. Next time, double-check that your sausage isn’t too lean, and don’t skimp on the milk. Also, freshly grated cheese adds creamy meltiness that the pre-shredded stuff just can’t deliver.
Can I freeze cooked sausage balls?
Yes, and they freeze like champs. After baking and cooling, arrange them on a baking sheet to freeze individually. Then toss them in a zip-top bag for up to two months. Reheat in the oven straight from frozen for quick snack magic. It’s a lifesaver for last-minute brunches or midnight cravings.
Is Bisquick the only mix that works?
Not at all. Bisquick is quick (heh), but other baking mixes like Jiffy or even homemade biscuit mix will work. Just check the consistency—if it’s too dry, add a touch more milk; too wet, sprinkle in a teaspoon or so of extra mix. Aim for that slightly sticky but scoopable sweet spot.
Easy Bisquick Sausage Balls
Ingredients
Sausage Balls
- 1 pound (454 g) pork sausage regular breakfast-style, at room temperature
- 2 cups (240 g) Bisquick baking mix
- 2 cups (200 g) sharp cheddar cheese freshly grated
- 1/4 cup (60 ml) milk whole preferred, but low-fat works
Equipment
- Large mixing bowl
- Sturdy spatula
- Baking sheet
- Parchment paper
- Cookie Scoop or Tablespoon
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the room-temperature pork sausage, freshly grated cheddar cheese, and Bisquick. Mix with your hands or a sturdy spatula until well combined.
- Add the milk to the mixture and continue mixing until a soft, slightly sticky dough forms. If it feels crumbly, add a splash more milk.
- Use a cookie scoop or tablespoon to portion out heaping tablespoon-sized mounds. Roll each portion between your hands into a ball, about the size of a golf ball. Place on the prepared baking sheet, spacing slightly apart.
- Bake for 20–25 minutes, until the sausage balls are golden brown with crispy bottoms.
- Allow to cool slightly before serving. Enjoy warm!
