Sausage Balls Bisquick Recipe
If you’re looking for a classic party snack that’s easy, cheesy, and honestly a little addictive, this Sausage Balls Bisquick Recipe is about to become your new go-to. These bite-sized southern sausage balls are perfect for breakfast, brunch, game day, or holiday parties—and they use simple pantry ingredients you probably already have.
Let me explain a little more, because these aren’t just any sausage cheese balls.
Growing up in the South, there were a few things you could count on at every family gathering: someone brought a Jell-O salad, there was always sweet tea, and there was a big plate of golden-brown Bisquick sausage balls on the counter. My mom called them “breakfast sausage balls,” but we ate them all day long—standing around the kitchen, grabbing one (or three) every time we walked by.
This Sausage Balls Bisquick Recipe is my slightly updated version of that classic. It uses sharp cheddar for big flavor, a touch of seasoning to wake things up, and an optional splash of milk to keep them tender. They’re still a simple Bisquick recipe at heart, but with a few small tweaks that make them more reliable and more flavorful.
They also check so many boxes:
- Make-ahead appetizer for busy holidays
- Easy sausage balls that bake in one pan
- Great finger food for kids and adults
- Freezer-friendly for fast breakfasts
If you’ve never made sausage balls before, don’t worry—this post walks you through everything, from the exact texture you’re looking for in the dough to how to reheat them so they taste freshly baked.
Why You’ll Love This Sausage Balls Bisquick Recipe
- Only 4 main ingredients. Breakfast sausage, Bisquick, cheddar cheese, and a little milk—that’s it for the base.
- Perfect for parties and potlucks. These classic party appetizers travel well, reheat well, and disappear fast.
- Crowd-pleasing flavor. Smoky sausage, sharp cheese, and that cozy Bisquick biscuit taste—like a cheese biscuit and a meatball had a baby.
- Make-ahead friendly. You can mix, roll, and freeze these sausage cheese balls, then bake straight from frozen.
- Great for breakfast or brunch. Serve these southern sausage balls with scrambled eggs and fruit and you’ve got a simple weekend spread.
- Kid-friendly and picky-eater approved. No “weird” ingredients—just familiar flavors that most kids already love.
- Scales up easily. Double or triple the recipe for big holiday mornings or game-day spreads.
- Works with mild or spicy sausage. You choose how much heat your family likes.
Ingredients
For this Sausage Balls Bisquick Recipe, you’ll need:
-
1 pound (16 oz) raw pork breakfast sausage
- Use bulk sausage (no casings). Mild for kids, hot for a spicier kick. Jimmy Dean, Johnsonville, or your favorite local brand all work.
-
2 cups Bisquick baking mix
- Any generic baking mix is fine, but the classic yellow box Bisquick gives that nostalgic flavor. Lightly spoon it into the cup and level it; don’t pack it.
-
2 cups (8 oz) shredded sharp cheddar cheese
- Freshly shredded cheese melts better than pre-shredded. Use sharp or extra sharp for more flavor; medium cheddar will be milder.
-
1/4–1/3 cup milk (whole milk preferred)
- Start with 1/4 cup and add up to 1/3 cup if the mixture feels too dry. The milk helps the balls stay moist and tender.
-
1 teaspoon garlic powder
- Adds flavor without making them “garlicky.”
-
1/2 teaspoon onion powder
-
1/2 teaspoon kosher salt
- You can reduce this if your sausage is very salty.
-
1/4 teaspoon black pepper
- Freshly ground if you have it.
-
Optional for extra flavor (choose 1–2):
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (for spicy sausage balls)
- 1 teaspoon dried parsley or chives
A quick note: if you’re using spicy sausage, you may want to skip the extra red pepper flakes unless you really like heat.
Directions
-
Preheat 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 a lot easier. -
Let the sausage soften a bit.
Take the sausage out of the fridge about 10–15 minutes before mixing. Slightly softened sausage is easier to work into the Bisquick mixture. -
Mix the dry ingredients first.
In a large bowl, whisk together the Bisquick, garlic powder, onion powder, salt, pepper, and any optional spices. Coating the baking mix with seasonings helps the flavor spread evenly. -
Add the cheese.
Stir in the shredded cheddar until it’s evenly distributed and coated in the dry mix. This keeps the cheese from clumping and helps it tuck nicely into the sausage. -
Work in the sausage.
Add the sausage to the bowl. Using clean hands (this really is easiest), knead and squeeze the mixture together until the sausage is fully incorporated with the Bisquick and cheese. It will look crumbly at first—keep going until it forms a thick, slightly sticky dough. -
Add milk slowly.
Pour in 1/4 cup milk and mix again. If the dough still feels too dry to hold together when rolled, add milk 1 tablespoon at a time until it forms a cohesive mixture that doesn’t crack when you shape it. It should feel moist but not wet. -
Shape the sausage balls.
Scoop about 1 tablespoon of the mixture at a time and roll between your palms to form balls about 1 to 1 1/4 inches wide. Place them on the prepared baking sheet, leaving a little space between each one. You should get about 30–36 sausage balls, depending on size. -
Bake until golden and cooked through.
Bake in the preheated oven for 20–25 minutes, or until the sausage balls are lightly golden brown and the centers reach 160°F on an instant-read thermometer. You’ll notice some cheese bubbling out—that’s normal and delicious. -
Rest briefly before serving.
Let the Bisquick sausage balls cool on the pan for about 5 minutes. This helps them set up so they’re easier to pick up and eat. Serve warm with toothpicks and your favorite dipping sauce, if you like.
Servings & Timing
- Yield: About 30–36 sausage balls
- Prep Time: 15–20 minutes (including shaping)
- Cook Time: 20–25 minutes
- Total Time: About 40–45 minutes
If you’re shaping them with kids or chatting with guests while you roll, give yourself a little extra time—it becomes part of the fun.
Variations
You know what? Once you’ve made this basic Sausage Balls Bisquick Recipe, you can play with it a little. Here are some of my favorite twists:
- Spicy Jalapeño Sausage Balls: Use hot breakfast sausage, add 1–2 tablespoons finely chopped jalapeños, and sprinkle a little extra cheddar on top before baking.
- Italian-Style Sausage Balls: Swap breakfast sausage for Italian sausage, use mozzarella instead of cheddar, and add 1 teaspoon Italian seasoning; serve with warm marinara.
- Gluten-Free Sausage Balls: Use a gluten-free baking mix (like Bisquick Gluten Free) and check that your sausage is labeled gluten free.
- Extra-Cheesy Sausage Cheese Balls: Use 1 1/2 cups sharp cheddar and 1/2 cup pepper jack or Colby Jack for a more complex cheese flavor.
- Breakfast Sausage Balls with Herbs: Add 1 tablespoon finely chopped fresh chives or parsley for a pretty green fleck and a fresh taste.
- Bacon Cheddar Version: Stir in 1/3 cup cooked, crumbled bacon for a double-meat, smoky twist that guests always comment on.
Storage & Reheating
One of the big reasons I love easy sausage balls is how well they store. They’re a busy-morning lifesaver.
Refrigerator:
- Let the cooked sausage balls cool completely.
- Store in an airtight container in the fridge for up to 4 days.
Freezer (for make-ahead):
- Place baked or unbaked sausage balls on a baking sheet and freeze until solid, about 1–2 hours.
- Transfer to a freezer bag or airtight container and freeze for up to 2–3 months.
- Label with the date so you remember what they are (speaking from experience here!).
Reheating from the fridge:
- Place on a baking sheet and warm in a 325°F oven for 8–10 minutes, until heated through.
- Or microwave 2–4 sausage balls at a time for about 20–30 seconds, just until warm.
Baking from frozen:
- For unbaked frozen sausage balls: bake at 350°F for 23–28 minutes, until golden and cooked through.
- For pre-baked frozen sausage balls: reheat at 325°F for 10–12 minutes.
If you’re hosting a brunch, you can bake a big batch early, then keep them warm in a slow cooker on the “warm” setting with a clean kitchen towel under the lid to catch moisture.
Notes
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly. Freshly shredded cheddar helps bind the sausage balls and gives a richer, gooier texture.
- Watch the milk amount. Humidity, brand of Bisquick, and fat content of the sausage all affect how much milk you’ll need. Add it slowly; you can always add more, but you can’t take it out.
- Don’t overbake. If your easy sausage balls come out dry, they probably baked a few minutes too long. Pull them as soon as they’re golden and firm.
- Use a cookie scoop. A small cookie scoop keeps your sausage balls uniform in size, which helps them cook evenly and looks a little more polished on a party tray.
- Season to match your sausage. Very seasoned sausage may need less salt and spice. Mild sausage gives you more room to add your own seasonings.
- Serve with sauces. These are tasty on their own, but they’re extra fun with honey mustard, barbecue sauce, spicy ketchup, or a creamy ranch dip.
FAQs
1. Can I make this Sausage Balls Bisquick Recipe the night before?
Yes. You can mix and roll the sausage balls, place them on a baking sheet, cover tightly, and refrigerate overnight. Bake them the next day, adding 1–2 extra minutes if they’re very cold.
2. Why are my sausage balls dry or crumbly?
They were probably short on moisture or baked too long. Next time, add a little more milk (1–2 tablespoons) and check for doneness a few minutes earlier.
3. Do I have to cook the sausage before mixing it in?
No. Use raw sausage in this recipe; it cooks in the oven along with the Bisquick and cheese. Pre-cooked sausage won’t bind as well.
4. Can I use turkey sausage instead of pork?
You can, but choose a higher-fat turkey sausage or add an extra tablespoon of oil or melted butter. Very lean sausage can make the balls dry.
5. How do I know when the sausage balls are done?
They should be lightly golden, feel firm to the touch, and reach 160°F in the center when checked with an instant-read thermometer.
6. Can I make these sausage cheese balls without Bisquick?
You can use another baking mix or a homemade mix of flour, baking powder, salt, and a little fat, but the texture will change slightly. Classic Bisquick gives the most familiar “southern sausage balls” vibe.
7. Are these good served at room temperature?
Yes, they’re still tasty at room temp for a few hours, which makes them great for buffets and potlucks. That said, they’re at their very best warm.
8. What should I serve with sausage balls for breakfast?
Pair breakfast sausage balls with scrambled eggs, fruit salad, and maybe some grits or hash browns for a simple, hearty spread.
Conclusion
This Sausage Balls Bisquick Recipe is one of those simple, old-fashioned dishes that always feels right—whether it’s Christmas morning, a tailgate party, or just a slow Saturday with a fresh pot of coffee. With just a few ingredients and about half an hour, you get a tray of golden, cheesy bites that everyone reaches for.
Give these easy sausage balls a try, then come back and tell me how they went—did your family love them, too? And if you’re building a whole appetizer spread, you might like to add some deviled eggs, a cheese board, or another simple Bisquick recipe to round things out.
Sausage Balls Bisquick Recipe
Ingredients
- 1 pound raw pork breakfast sausage bulk sausage, mild or hot
- 2 cups Bisquick baking mix lightly spooned and leveled
- 2 cups sharp cheddar cheese about 8 oz, freshly shredded
- 1/4–1/3 cup milk whole milk preferred; start with 1/4 cup
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt reduce if sausage is very salty
- 1/4 teaspoon black pepper freshly ground if possible
- 1/4 teaspoon smoked paprika optional, for extra flavor
- 1/4 teaspoon crushed red pepper flakes optional, for spicier sausage balls
- 1 teaspoon dried parsley or chives optional
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 raw pork breakfast sausage from the refrigerator 10–15 minutes before mixing so it softens slightly. This makes it easier to work into the Bisquick mixture.
- In a large mixing bowl, whisk together the Bisquick baking mix, garlic powder, onion powder, kosher salt, black pepper, and any optional spices you are using (smoked paprika, red pepper flakes, dried parsley or chives).
- Stir the shredded sharp cheddar cheese into the seasoned Bisquick mixture until the cheese is evenly distributed and coated in the dry mix.
- Add the raw breakfast sausage to the bowl. Using clean hands, knead and squeeze the mixture together until the sausage is fully incorporated with the Bisquick and cheese. The mixture will look crumbly at first; continue mixing until it forms a thick, slightly sticky dough.
- Pour in 1/4 cup milk and mix again until the dough starts to come together. If it still feels too dry or cracks when you try to roll it, add more milk 1 tablespoon at a time (up to about 1/3 cup total) until the mixture is cohesive and moist but not wet.
- Scoop about 1 tablespoon of the mixture at a time and roll between your palms to form balls about 1 to 1 1/4 inches in diameter. Place the sausage balls on the prepared baking sheet, leaving a little space between each. You should get about 30–36 sausage balls, depending on size.
- Bake in the preheated oven for 20–25 minutes, or until the sausage balls are lightly golden brown and the centers reach 160°F (71°C) on an instant-read thermometer. Some cheese may bubble out as they bake.
- Let the sausage balls cool on the pan for about 5 minutes to set. Serve warm, plain or with dipping sauces such as honey mustard, barbecue sauce, spicy ketchup, or ranch.
