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    Bites with Bri » Appetizer & Snack » Bisquick Sausage Balls

    Bisquick Sausage Balls

    Published: Aug 10, 2022 · Modified: Nov 22, 2022 by Brianna May · This post may contain affiliate links.

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    These easy Bisquick Sausage Balls are moist and full of flavor. They are a staple at my house during the holidays and on game day. Serve them at breakfast, happy hour, or as an appetizer. A total crowd pleaser.

    Tray of cheesy bisquick sausage balls with sauce.

    Bisquick baking mix is a great shortcut ingredient that can be doctored up in so many different ways. It is the perfect dry ingredient for these old fashioned sausage balls. 

    These pair perfectly for brunch with my Homemade Pancakes Recipe, Cinnamon Rolls with Cream Cheese Frosting, or Sourdough French Toast. 

    They also go great with these finger foods and appetizers: Air Fryer Potato Skins, Cream Cheese Stuffed Mushrooms, or Frozen Egg Rolls in the Air Fryer.

    Jump to:
    • What Are Bisquick Sausage Balls?
    • Why You’ll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Bisquick Sausage Balls
    • Expert Tips & Variations
    • Recipe FAQs
    • More Appetizer Recipes
    • Bisquick Sausage Balls

    What Are Bisquick Sausage Balls?

    These are a classic holiday party potluck appetizer. They are primarily made of Bisquick baking mix, ground sausage, and cheese. The ingredients are rolls into bite size balls and then baked. They can also be served at breakfast or brunch.

    Why You’ll Love This Recipe

    • This recipe is way better than the traditional 3 ingredient bisquick sausage balls. The addition of the sauce, spices, and two kinds of cheese take these to the next level. 
    • These are a cross between a cheddar biscuit and a meatball. 
    • The bottoms get nice and crispy, while the inside stays soft and moist.
    • These can be served as an appetizer or a side dish for breakfast/brunch. They are perfect for holidays, potlucks, and football season. Total party food!
    • This recipe is quick and easy to make and can be prepped in advance.

    Ingredients & Substitutions

    Ingredients needed to make sausage balls with bisquick.
    • Bisquick: I have only tested this recipe with the regular version but I imagine gluten free Bisquick will work just fine too. 
    • Hot Pepper Sauce: This does not add much heat, just some tanginess.
    • Breakfast Sausage: Use any type of sausage you like. I use Jimmy Dean hot breakfast sausage. Italian sausage is also delicious. You can also use turkey sausage.
    • Cheese: I like the combination of orange cheddar and white. White is a more pungent sharp cheddar and adds so much flavor. Use whatever cheese you prefer, like pepper jack, colby jack, or parmesan.

    Complete list of ingredients and amounts is located on the recipe card below.

    How to Make Bisquick Sausage Balls

    Quick Overview

    • Preheat oven.
    • Whisk the dry ingredients.
    • Add sausage & cheese.
    • Form gold ball size balls.
    • Bake & serve warm!

    Step by Step Instructions

    A 3 photo collage showing making the sausage ball dough.

    Be sure all the bisquick is absorbed before adding the cheese.

    Step 1: Place the oven racks so that one is in the upper third position and one is in the lower third position. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In the bowl of a stand mixer (or a large bowl), whisk together the bisquick, Italian seasoning, garlic, and onion powder.

    Step 2: Add the water, hot sauce, worcestershire, and sausage to the dry ingredients.

    Step 3: Using the dough hook or paddle attachment, an electric mixer, or a large spoon, mix on low speed until the sausage is completely incorporated.

    A 4 photo collage showing how to form the balls and bake.

    They should be about the size of a golf ball.

    Step 4: Add all of the cheese and mix again on low until combined.

    Step 5: Using a cookie scoop or spoon, scoop the mixture into a 2 Tablespoon ball (golf ball size). Roll into a ball.

    Step 6: Line each baking sheet with about 20 balls. These do not spread so they can be close together.

    Step 7: Bake for 23-26 minutes, rotating the baking sheets halfway through, until golden brown. The internal temperature should be at least 170 degrees.

    Expert Tips & Variations

    • Use freshly grated cheese. This melts and tastes way better than pre-shredded bagged cheese. Buy a block and grate it at home. 
    • Do not add too much bisquick. The dough should be moist and sticky. Too much bisquick will cause the balls to dry out. I recommend measuring it with a kitchen scale to ensure an accurate measurement. 
    • Add the sausage first. Mix in the sausage before adding the cheese. Adding the ingredients separately helps them mix better. This also prevents the cheese from getting mashed. 
    • Mix well. I prefer to use a stand mixer for this recipe to ensure all of the ingredients are well incorporated. 
    • Use a cookie scoop. This ensures all of the cheesy sausage balls are the same size and cook evenly. 
    • If the dough is sticking to your hands, use oil or gloves. I prefer to use gloves, but you can also lightly spray your hands with cooking spray oil or rub a little oil on your palms. 
    • Serve warm. If you are not serving these right away, they will stay super hot and delicious in a crockpot on “warm” for a couple hours. 
    • Serve with dipping sauces. Honey mustard, ranch, or barbecue are some of my favorites. 
    • Prepare in advance. The balls can be prepared through Step 6, then refrigerated overnight, and baked the next. I do not recommend preparing these more than one day in advance because they contain raw ground pork.
    Sausage balls stacked up with a tray.

    Recipe FAQs

    Why are my sausage balls dry?

    There are a few reasons why they might have dried out. You may have added too much bisquick, overbaked them, or not added enough cheese. Be sure to follow the recipe exactly. The fat from the sausage and cheese should add lots of moisture to the dough. 

    Do you put an egg in sausage balls?

    Most recipes do not use egg. The bisquick balls are supposed to be the texture of a biscuit. I find they stay together great without any egg. 

    Do Bisquick sausage balls need to be refrigerated?

    Yes. Since there is meat in them, they should not be at room temperature for more than 2 hours. 

    How long does homemade sausage balls last?

    Leftovers should be stored in the refrigerator. They stay good for about 3-4 days. You can also freeze leftovers for up to 3 months. The unbaked balls can be frozen as well. If baking from frozen, be sure to add about 5 minutes to the cook time. 

    More Appetizer Recipes

    • Air Fryer Buffalo Chicken Dip
    • Air Fryer Spinach Dip
    • Ground Chicken Lettuce Wraps
    • Cream Cheese Stuffed Mushrooms

    If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.

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    5 from 93 votes

    Bisquick Sausage Balls

    These easy Bisquick Sausage Balls are moist and full of flavor. They are a staple at my house during the holidays and on game day. Serve them at breakfast, happy hour, or as an appetizer. A total crowd pleaser.
    Servings40 balls
    Prep10 minutes
    Cook25 minutes
    Total35 minutes
    Course: Appetizer/Snack
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Stand Mixer

    Ingredients:

    • 2 ½ cups (300 g) bisquick
    • 1 Tablespoon Italian seasoning
    • 1 teaspoon granulated garlic
    • 1 teaspoon onion powder
    • ¼ cup water
    • 1 Tablespoon hot pepper sauce*
    • 1 teaspoon worcestershire sauce
    • 1 pound breakfast ground pork sausage*
    • 8 ounces (2 cups) medium orange cheddar cheese, shredded
    • 8 ounces (2 cups) sharp white cheddar cheese, shredded

    Instructions:

    • Place the oven racks so that one is in the upper third position and one is in the lower third position. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In the bowl of a stand mixer (or a large bowl), whisk together the bisquick, Italian seasoning, garlic, and onion powder.
    • Add the water, hot sauce, worcestershire, and sausage to the dry ingredients.
    • Using the dough hook or paddle attachment, an electric mixer, or a large spoon, mix on low speed until the sausage is completely incorporated.
    • Add all of the cheese and mix again on low until combined.
    • Using a cookie scoop or spoon, scoop the mixture into a 2 Tablespoon ball (golf ball size). Roll into a ball.
    • Line each baking sheet with about 20 balls. These do not spread so they can be close together.
    • Bake for 23-26 minutes, rotating the baking sheets halfway through, until golden brown. The internal temperature should be at least 170 degrees.

    Notes:

    • Bisquick: I have only tested this recipe with the regular version but I imagine gluten free Bisquick will work just fine too. 
    • Hot Pepper Sauce: This does not add much heat, just some tanginess.
    • Breakfast Sausage: Use any type of sausage you like. I use Jimmy Dean hot breakfast sausage. Italian sausage is also delicious. You can also use turkey sausage.
    • Cheese: I like the combination of orange cheddar and white. White is a more pungent sharp cheddar and adds so much flavor. Use whatever cheese you prefer, like pepper jack, colby jack, or parmesan.
    • Mix well. I prefer to use a stand mixer for this recipe to ensure all of the ingredients are well incorporated. 
    • If the dough is sticking to your hands, use oil or gloves. I prefer to use gloves, but you can also lightly spray your hands with cooking spray oil or rub a little oil on your palms.
    • Prepare in advance. The balls can be prepared through Step 6, then refrigerated overnight, and baked the next. I do not recommend preparing these more than one day in advance because they contain raw ground pork.

    NUTRITION:

    Calories: 145kcal | Carbohydrates: 10g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 346mg | Fiber: 0.4g | Sugar: 2g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Comments

    1. Lisa Fandrich

      December 24, 2022 at 8:18 am

      5 stars
      Love your take on these sausage balls. The extra seasonings give them tons of flavor. It’s one of my husband’s favorites!!

      Reply

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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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