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A pile of Bisquick Sausage Balls on a plate with dipping sauces on the side

Bisquick Sausage Balls

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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!

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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! 

A pile of Bisquick Sausage Balls on a plate with dipping sauces on the side

 

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!

A pile of Bisquick sausage cheese balls on a plate with dipping sauces on the side

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!

Bisquick sausage cheese balls with dipping sauce on a plate

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 with dipping sauce on a plate

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!

Dipping Bisquick sausage cheese balls in 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.

A pile of Bisquick Sausage Balls on a plate with dipping sauces on the side

HOW TO MAKE BISQUICK SAUSAGE BALLS

step by step how to make Bisquick sausage balls

  1. Preheat oven. Spray a baking dish with nonstick cooking spray. In a mixing bowl, add all ingredients.
  2. Pour in milk.
  3. Mix. Scoop the mixture using a cookie scoop.
  4. 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.

Bisquick sausage cheese balls with dipping sauce on a plate

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

MORE AMAZING BISQUICK RECIPES

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A pile of Bisquick Sausage Balls on a plate with dipping sauces on the side
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Bisquick Sausage Balls

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 28 Sausage Balls
Author: Kathleen

Ingredients

  • 2 cups Bisquick
  • 1 pound pork sausage
  • 16 ounces sharp cheddar cheese, grated
  • 1/2 cup milk
  • 1 1/2 teaspoons Italian seasoning
US Customary - Metric

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.

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Notes

  1. 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.
  2. 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!
  3. 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

Serving: 1/28 of the recipe | Calories: 173kcal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 370mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 148mg | Iron: 0.7mg
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Reader Interactions

Comments

  2. Heidi says

    A little more floury than I would have preferred and I wish I’d left out the Italian seasoning. I just don’t think basil and oregano go so great with breakfast sausage

    Reply

  3. Betty Whatley says

    I have made these and they are delicious. I evaded everything, but added 1/2 cup finely chopped pecans to the batter. Was absolutely delicious. Kept them from being so dry.

    Reply

  5. Elaine says

    Oh! These are SO good, we make them every chance we can. Especially for holiday parties! OR…just because we CRAVE them!

    Reply

  6. Kelly T says

    Want to try using buttermilk instead of “sweet” milk. I grew up in SC & we always make biscuits with buttermilk. Will add a tsp of baking soda to ensure adequate leavening & likely need to increase the volume of milk a good bit due to buttermilk’s thickness. I’ll letcha know how it comes out!

    Reply

      • KellyT says

        OMG. Seriously yummy. Here are the changes I made for the buttermilk version.
        1. Lightly cooked the sausage 1st & drained it for personal preference.
        2. Added a scant tsp of baking soda to the baking mix & stirred it before adding the wet ingredients, sausage & cheese.
        3. Used 3/4 cup buttermilk & 1/4 cup Califia Farms coconut milk (regular milk would serve the same purpose).
        4. Used my 2nd smallest cookie scoop & dropped em into my mini muffin tins & baked for 19 mins.
        5. Made exactly 4 dozen. So good!

        Reply

    • lesley Riddle says

      Hi Kelly, did you make them with the buttermilk? I was wondering how they came out because buttermilk is all I have in the refrigerator right now and I’m dying to make some. I can’t wait to hear!

      Reply

      • KellyT says

        I did use the buttermilk. I added a scant tsp of baking soda (buttermilk doesn’t react with baking powder the same way that sweet milk does so you need the baking soda to make sure the biscuits rise properly). I used 3/4 cups buttermilk & 1/4 cup of vegan milk (Califia Farms Coconut), but if you don’t have any sweet milk at all, you can actually substitute a little water. I’d go with around 7/8 cups of buttermilk & 1/8 cup (2 Tb) water. It takes more liquid when using buttermilk due to its thickness – so a total of 1 cup of liquid is what you’re aiming for. I precooked & drained the sausage to get some of the grease out of it & let it cool completely before adding to biscuit dough. Tossed all ingredients lightly with a fork just til combined. Overworked biscuit dough is tough. Used my next to smallest sized cookie scoop & dropped em into my mini muffin tins after spraying with nonstick cooking spray & cooked for 19 mins.

        Reply

  7. Jan says

    The Jimmy Dean sausage can only be found frozen in my store. If I make these can I freeze the leftovers?

    Reply

    • Kathleen says

      Hi Jan. I prefer to not freeze something twice, but in your case, I probably would go ahead and freeze the leftover.

      Reply

        • Charlotte Upchurch says

          Hey I’m fixing to make these for church in morning can I make them ahead them cook them or how would I reheat them. I know microwave will make them hard. Please let me know. Thanks Charlotte

          Reply

  9. Michelle Waugh says

    I have made these several times but half a cup of milk is NOT enough liquid. I use 1 to 1 1/2 cups of milk. They come out so good.

    Reply

  10. Georgette says

    Great recipe! I made them for my son on Monday it is Saturday and I’m making them again right now. They are a big hit! Thanks!

    Reply

  11. Paula says

    I make up a large batch &, after cooking them, freeze about half of them. Soooo easy to grab a few from the freezer & nuke them on the way out the door in the mornings for a quick & tasty breakfast item.

    Reply

  12. Karen says

    I don’t have Bisquick and will be using the flour/scratch method. Could I use beer in place if milk or water? I’m hoping it will taste a bit like sausage and cheese beer bread.
    Making for a football party tomorrow!

    Reply

      • Emily says

        I just made mine with GF baking mix and it worked perfectly! It’s not relying on the gluten to hold the structure once it rises, and the cheese and sausage keep it from being dry, crumbly or grainy.

        Reply

  16. Teena says

    I made these for a work party and they were delicious. While the recipe says serving size of “28”, I formed them into small meatball-size balls and was able to get about 50 out of the recipe. Will definitely make these again.

    Reply

  17. Anthony says

    I made this, but added 2 diced jalapeño peppers. Instead of making balls, I greased a sheet cake pan, flattened the batter( went almost to the edge of pan) baked then used a pizza cutter, cut into bite sized squares..

    Reply

  18. Brenda says

    I made them for a birthdya party at work, they all loved them, any wanted the recipe, I made them all a copy

    Reply

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