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Bisquick sausage balls assemble in mere minutes to form bite-sized snacks that are full of flavor & perfect for dipping! Moist, meaty, & of course- delish! Bisquick Sausage Balls are simply bite-sized dynamos of flavor! They’re one of those snacks that you can’t stop eating! The perfect party food and so easy to make, they’ll defeat a snack attack any time. Originally, the recipe only had 3 ingredients. I’ve added a fourth, milk, to make these nostalgic treats a bit moister.
Bisquick sausage balls with cream cheese are a really delicious variation. My Bisquick sausage balls are moist, meaty, and utterly scrumptious!
When you Google search the Pioneer Woman sausage balls, you’re directed to a pizza roll recipe. I’m sure if she made sausage balls her recipe would be fabulous! Let’s hope she soon develops a recipe so we can all have variety in this tasty finger food.
Bisquick was developed as a baking convenience in the 1930s. We’re still using it today to whip up quick and easy Bisquick recipes. My Impossible cheeseburger pie with Bisquick comes together ‘impossibly’ quick for a perfect midweek meal your family will request over and over!
For dessert, Bisquick peach cobbler capitalizes on that magic mix for a super easy sweet treat!
WHAT I LOVE MOST ABOUT THIS RECIPE
- Comes together in minutes.
- Feeds a crowd.
- A flavor explosion in every bite.
- Perfect for buffets, snacks, or breakfast!
WHAT ARE BISQUICK SAUSAGE BALLS?
Bisquick sausage cheese balls are a quick and easy appetizer- perfect for a party, holiday, football, or family gathering! They are kind of like a cross between a sausage and cheese biscuit and a meatball.
I know- hard to imagine but absolutely delicious. Trust me on this one!
WHAT KIND OF PORK SAUSAGE DO YOU USE?
Any raw pork sausage will work for this Bisquick sausage and cheese balls. You can opt for spicy sausage for a bit of kick or even the maple flavored for a breakfast twist. I try to avoid sausage links, but if that’s what you’ve got, just remove the casings!
If you’re trying to reduce your Bisquick sausage balls calories, consider using low-fat, chicken, or turkey sausage.
BISQUICK SAUSAGE BALLS INGREDIENTS:
- Milk: I use whole milk.
- Bisquick: I use the original Bisquick mix.
- Raw Pork Sausage: I like Jimmy Deen sausage, either regular or the sage flavor.
- Cheddar Cheese: I like the extra flavor sharp or extra sharp adds.
- Italian Seasoning: I use McCormick perfect pinch Italian seasoning.
Suggested Dipping Sauces
Honey Mustard Dipping Sauce, Awesome Sauce, or creamy Cheese Sauce! If you’d like to use something premade, try these with ranch dressing or BBQ sauce!
RECIPE NOTES
- No Bisquick– There’s no need to suffer an unfulfilled sausage ball craving just because you don’t have Bisquick in the pantry! You can make Sausage Balls without Bisquick. Substitute 2 cups of flour, 3 teaspoons of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of butter.
- Pork Safety– We’re using raw pork, so you’ve got to make sure you use safe pork handling practices. Check the temperature (should be 160°F (71ºC)) of your sausage balls before you pull them from the oven- particularly if you’re making it from frozen. They’ll fool you by getting brown on the outside before they’re done in the middle!
- Serving tips– Sausage balls are best served warm. If you’re putting them out on a buffet or potluck table, keep them toasty in the Crockpot. Just turn on the slow cooker to ‘warm’ before you start to bake and put the piping hot balls in as they come out of the oven.
- If your sausage is a bit greasy, line the Crockpot with a couple of layers of paper towels.
HOW TO MAKE BISQUICK SAUSAGE BALLS
- Preheat oven. Spray a baking dish with nonstick cooking spray. In a mixing bowl, add all ingredients.
- Pour in milk.
- Mix. Scoop the mixture using a cookie scoop.
- Shape it in a 1-inch ball. Place it on the baking sheet and bake.
***See the full instructions below.
STORING + FREEZING + MAKE-AHEAD
- How To Store Leftovers: If you have any leftovers, store them in the fridge.
- Can These Be Frozen? Like most sausage ball recipes, this Bisquick version freezes well. I prefer to form the balls and freeze them raw. Put the balls on a cookie sheet in the freezer for a couple of hours and then transfer them into a freezer bag. Bake from frozen, and they’ll be just as fresh as if you made them that day!
- You can also freeze them baked and reheat them. The texture isn’t quite as nice as freshly baked- but they still taste amazing! They will last in the freezer for about 3-4 months!
- How To Reheat: Place already baked and frozen sausage balls on a baking sheet and reheat them at 350° for 10 to 15 minutes or until heated through.
- Made-Ahead Tips: This Bisquick sausage balls recipe can be made a day ahead of time and kept in the fridge until you’re ready to bake! You can cook them ahead of time as well, but the reheated version isn’t as good as the first go-around!
- Food Safety: If you’d like more info on food safety check out this link.
WHAT IS SERVED WITH BISQUICK SAUSAGE BALLS?
Generally, these are served as a finger food alongside dips and other appetizers. Here are a few things I like to serve with them: Knorr spinach dip, cheesy French pinwheels, bacon wrapped water chestnuts, and such.
If you want to serve them as a brunch item, they’d go great with my tater tot breakfast casserole and blueberry coffee cake.
MORE SAUSAGE BALLS
- Dorito Sausage Balls–(The latest Sausage Ball!)
- Red Lobster Sausage Balls
- Pimento Cheese Sausage Balls
MORE AMAZING BISQUICK RECIPES
- Bisquick Biscuits
- Bisquick Breakfast Casserole
- Bisquick Sausage Muffins
- Bisquick Banana Bread
- Impossibly Easy Ham and Swiss Pie
- Bisquick Dumplings
- Bisquick Blueberry Muffins
- Bisquick Chicken Fingers
- Bisquick Rolled Biscuit
- Bisquick Chocolate Chip Muffins
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Bisquick Sausage Balls
Ingredients
- 2 cups Bisquick
- 1 pound pork sausage
- 16 ounces sharp cheddar cheese, grated
- 1/2 cup milk
- 1 1/2 teaspoons Italian seasoning
Instructions
- Preheat oven to 350ºF (177ºC). Spray a rimmed baking dish with nonstick cooking spray.
- In a mixing bowl, combine all ingredients. Using a cookie scoop, shape it into 1-inch balls, squeezing sausage balls so it will hold their forms. Place on the baking sheet.
- Bake until brown, about 20 to 25 minutes. Best served warm.
Notes
- No Bisquick– There’s no need to suffer an unfulfilled sausage ball craving just because you don’t have Bisquick in the pantry! You can make Sausage Balls without Bisquick. Substitute 2 cups of flour, 2 tsp of baking powder, and 1/4 tsp of salt.
- Pork Safety– We’re using raw pork, so you’ve got to make sure you use safe pork handling practices. Check the temperature (should be 160° F) of your sausage balls before you pull them from the oven- particularly if you’re making from frozen. They’ll fool you by getting brown on the outside before they’re done in the middle!
- Serving tips– Sausage balls are best served warm. If you’re putting them out on a buffet or potluck table, keep them toasty in the Crockpot. Just turn on the slow cooker to ‘warm’ before you start to bake and put the piping hot balls in as they come out of the oven.
- If your sausage is a bit greasy, line the Crockpot with a couple of layers of paper towels.
Nutrition
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What dip goes well with these?
Hi Sharon. Suggested Dipping Sauces
Honey Mustard Dipping Sauce, Awesome Sauce, or creamy Cheese Sauce (there are links for these on the post if you want them)! If you’d like to use something premade, try these with ranch dressing or BBQ sauce!
Tried the sausage balls and everyone loved them. So easy and tasty 😋
So happy these were a hit for you, Joyce.Thanks so much for leaving a comment and the 5 star rating!!
Well with the 1 lb hot sausage, I use near 2 cups bisquick, but, also besides that near 2 cups sharp cheddar and 8 oz. cream cheese, 2 T Worcestershire, onion and garlic powder. I figured out if you cook them in muffin tins. They cook softer and not possible to overcook and get hard. This morning I actually lined the muffin tins with the tin foil liners, and kept the tins clean. Just toss away the liners, can’t get much better for clean up. But take them out before they sit and have time to stick to them.
Thanks, Mary! That sounds perfect! Thanks for the positive feedback and 5-star rating!
Well I use near 2 cups bisquick, but, also besides that near 2 cups sharp cheddar and 8 oz. cream cheese, 2 T Worcestershire, onion and garlic powder. I figured out of you cook them in muffin tins. They cook softer and not possible to overcooked and get hard. This morning I actually lined the muffin tins with the tin foil liners, and kept the tins clean. Just toss away the liners, can’t get much better for clean up. But take them out before they sit and have time to stick to them.
That’s fantastic, Mary! Thanks for sharing your tweaks! Thanks for the positive feedback and 5-star rating!
Nostalgic recipe! Loved the Italian seasoning. However, the milk made these a little bready and you’ll want to measure your disher. This made 64 1-inch balls-not 28.
Can you make ahead and freeze them easily?
Absolutely, Katie!
What is the best way to freeze them?
Hi, Beth! I prefer to form the balls and freeze them raw. Put the balls on a cookie sheet in the freezer for a couple of hours and then transfer them into a freezer bag. Bake from frozen, and they’ll be just as fresh as if you made them that day! You can also freeze them baked and reheat them. The texture isn’t quite as nice as freshly baked- but they still taste amazing! They will last in the freezer for about 3-4 months!
I used a Pound and a half of Jimmy Dean Hot, to the 2 cups of Bisquick, and 3quarters of a pound of Pepper Jack and 3 quarters pound of Extra Sharp Cheddar Cheese.
Combined ingredients was Very, Very Tasty. Thanks for sharing the recipe. It was forgotten around our home for way too long long . With Regards,
Pensacola, Florida Native
Hi Donald. Im so glad you found this recipe. I love that you used pepper jack cheese. I bet they were, indeed delicious!!
Anytime you use 2 cups of Bisquick with 1 pound of sausage, you have BREAD balls with sausage. Use only 1 cup of Bisquick, 1 pound of sausage (hot), and 1 pound of shredded sharp cheddar cheese for SAUSAGE balls.
Yes!!! One cup Bisquick and one lb. Hot sausage. We also use 1/2 pepper jack and 1/2 cheddar. So much better!!!!!!!
Thank you for sharing that, because I don’t like more bread,I like more sausage flavor.