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.