This Bisquick sausage balls recipe has been rescuing my dinner plans for over a decade. When Safa's soccer team needed last-minute snacks, these became our go-to solution. Through years of testing different ratios and techniques in my professional kitchen, I've perfected a method that creates consistently tender sausage balls with that coveted golden exterior. The secret lies in understanding how breakfast sausage fat renders with Bisquick baking mix at precise temperatures.
Why You'll Love This Bisquick Sausage Balls
I've been making these Bisquick Sausage Balls for school potlucks, soccer team snacks, and family parties for years now. They work every time - even Safa's pickiest friends gobble them up. The best thing about this recipe is that it doesn't fall apart when life gets crazy. I've thrown these together while helping with homework, when the house is full of kids, and even when I realize I forgot to buy half my shopping list. They still come out tasting great every single time.
Here's what really sold me on this Bisquick Sausage Balls - three ingredients from any regular grocery store. No hunting down weird spices or special brands. Bisquick, sausage, cheese. Done. Safa can help roll them (his are always lumpy, but who cares), and I can prep them the night before big events. When people ask for the recipe, they never believe it's this simple. But sometimes the easiest things work the best.
Jump to:
- Why You'll Love This Bisquick Sausage Balls
- Ingredients for Perfect Bisquick Sausage Balls
- How To Make Bisquick Sausage Balls Step By Step
- Smart Swaps for Bisquick Sausage Balls
- Bisquick Sausage Balls Variations
- Storing Your Bisquick Sausage Balls
- Equipment For Bisquick Sausage Balls
- What to Serve With Bisquick Sausage Balls
- Top Tip
- Grandma's Secret Fix Passed Down for Generations (Now It's Yours)
- FAQ
- Comfort Food Made Easy!
- Related
- Pairing
- bisquick sausage balls
Ingredients for Perfect Bisquick Sausage Balls
The Must-Haves:
- Bisquick baking mix
- Breakfast sausage (Jimmy Dean works great)
- Sharp cheddar cheese
- Large eggs
- Garlic powder
- Black pepper
The Crunchy Topping:
- Ritz crackers
- Melted butter
- Grated Parmesan
- Dried parsley
Nice Extras:
- Extra cheese
- Diced celery
- Water chestnuts
- Chopped almonds
See recipe card for quantities.
How To Make Bisquick Sausage Balls Step By Step
Get Everything Ready:
- Preheat oven to 375°F
- Line baking sheets with parchment
- Let sausage and cheese come to room temperature
- Get your mixing bowl ready
Mix the Goods:
- Break up sausage in large bowl
- Add grated cheese and mix with hands
- Gradually add Bisquick until it holds together
- Mixture should be slightly sticky but not wet
Shape and Bake:
- Cool for a few minutes before serving
- Roll into walnut-sized balls
- Place 2 inches apart on baking sheets
- Bake 18-22 minutes until golden brown
Smart Swaps for Bisquick Sausage Balls
Meat Options:
- Turkey sausage → Regular breakfast sausage
- Plant-based sausage → Traditional (add extra seasoning)
- Spicy sausage → Mild (for kid-friendly version)
Cheese Switches:
- Pepper jack → Cheddar (for heat lovers)
- Dairy-free cheese → Regular (check melting quality first)
- Mild cheddar → Sharp (less flavor impact)
Mix Alternatives:
- Gluten-free Bisquick → Regular version
- Homemade mix → Store-bought (flour + baking powder + salt)
Flavor Boosters:
- Throw in some green onions
- Add diced jalapeños for kick
- Mix in ranch seasoning packet
Bisquick Sausage Balls Variations
Breakfast Style:
- Add crumbled bacon bits
- Mix in hash brown seasoning
- Serve with maple syrup for dipping
Party Favorites:
- Buffalo version with hot sauce and blue cheese
- Pizza style with Italian seasoning and mozzarella
- Ranch lovers with packet of ranch mix
Holiday Hits:
- Cranberry and sage for Thanksgiving
- Green chiles and pepper jack for game day
- Herb blend with rosemary and thyme
Kid-Approved:
- Mild cheese only
- No visible seasonings
- Mini size for little hands
Storing Your Bisquick Sausage Balls
Counter Storage (2-3 days):
- Cool completely before storing
- Use airtight containers
- Layer between paper towels
- Keep at room temperature
Fridge Storage (1 week):
- Wrap individually or use containers
- Reheat in 350°F oven for 5-7 minutes
- Microwave works but makes them softer
Freezer Storage (3 months):
- Flash freeze on baking sheets first
- Transfer to freezer bags once solid
- Bake straight from frozen (add 3-5 minutes)
- Label with date
Make-Ahead Tips:
- Bake fresh for best texture
- Mix ingredients the night before
- Shape balls and refrigerate until ready to bake
Equipment For Bisquick Sausage Balls
- Large mixing bowl
- Baking sheets
- Parchment paper
- Cookie scoop (makes life easier)
What to Serve With Bisquick Sausage Balls
I've brought these to so many potlucks over the years that I've figured out what people actually reach for. The veggie tray with ranch always gets cleaned out - something about the cool, crispy vegetables cuts right through all that cheese and sausage fat. Buffalo chicken dip is another winner if you want to stick with the party theme, and having cold drinks like beer or sweet tea helps wash everything down. For regular family dinners, I just throw together a quick salad or steam some broccoli to balance out the heaviness.
The mistake I used to make was trying to serve too much rich food together. Mac and cheese with sausage balls? Nobody could finish their plates. Now I stick to lighter stuff - fresh fruit disappears fast at parties because people need something sweet and refreshing. If I'm doing brunch, scrambled eggs and maybe some hash browns work fine, but I skip the biscuits and gravy. These little Bisquick Sausage Balls are more filling than they look, so people get stuffed pretty quickly if you pile on too much other food.
Top Tip
- The biggest mistake I see people make is using cold ingredients straight from the fridge. I spent years fighting with stubborn cheese and rock-hard sausage before someone told me to let everything sit out for 30 minutes first. Room temperature ingredients mix together like a dream, and you won't end up with chunks of unmixed cheese scattered throughout your balls. This one tip alone will save you so much frustration in the kitchen.
- Don't overmix the batter once you add the Bisquick. I used to think more mixing meant better results, but these aren't bread dough - they're more like biscuits. Mix just until everything holds together and stop. Overmixed sausage balls turn out tough and dense instead of light and fluffy. The mixture should look a little shaggy and rough around the edges when you're done.
- Size matters more than you'd think. I roll mine about the size of a walnut - big enough to get a good bite but small enough to cook all the way through. Too big and the outside burns before the center cooks. Too small and they dry out. A cookie scoop works great for keeping them consistent, but if you don't have one, just eyeball it. They don't need to be perfect circles to taste good, and Safa's lopsided ones always disappear just as fast as my neat ones.
Grandma's Secret Fix Passed Down for Generations (Now It's Yours)
My grandmother Helen had this trick that made her Bisquick Sausage Balls better than anyone else's at church potlucks. She'd keep a small coffee can by the stove and save bacon grease from breakfast all week long. When it came time to make sausage balls, she'd mix just one tablespoon of that smoky bacon fat right into the regular sausage and cheese. The flavor was amazing - like having bacon in every bite without worrying about burnt pieces. Then right before putting them in the oven, she'd brush the tops with beaten egg mixed with a tiny bit of garlic powder. That's what gave them that gorgeous golden crust that stayed crispy for hours.
The other thing she taught me was patience, which isn't my strong suit. After mixing everything together, she'd stick the whole bowl in the fridge for at least an hour before rolling the balls. She said it let the flavors settle in and made the mixture easier to work with. I fought this step for years because I wanted to get them done faster, but she was right. The texture comes out so much better when you give everything time to chill and firm up. Now I always mix the ingredients while I'm cleaning up dinner, then come back later to shape and bake them.
FAQ
Can you use Bisquick for sausage balls?
Bisquick works great for sausage balls because it's got everything you need already mixed in - flour, baking powder, and shortening. Regular flour won't work because it doesn't have the stuff that makes them rise and stay together. I tried making them with plain flour once and they turned out flat and dense.
Why are my Bisquick Sausage Balls so dry?
Usually it's because you baked them too long or used lean sausage like turkey. Regular breakfast sausage has enough fat to keep them moist, but the lean stuff needs help. Also, ovens run hot sometimes - mine cooks everything faster than the timer says, so I always check a few minutes early.
What are the three ingredients in breakfast Bisquick Sausage Balls?
Just breakfast sausage, Bisquick, and sharp cheddar cheese. That's it. You can add other stuff like eggs or spices, but those three basics work fine on their own. I've made them this way plenty of times when I'm out of everything else.
Should you cook sausage before making sausage balls?
No, use it raw straight from the package. It cooks while they're baking, and all that fat keeps them from drying out. I made the mistake of browning the sausage first once, and they came out like little rocks because I cooked out all the good fat.
Comfort Food Made Easy!
Now you've got all the tricks to make perfect Bisquick sausage balls - from Grandma Helen's bacon grease secret to that egg wash that makes them shine. This recipe has saved me countless times when I needed something fast that would feed a crowd and make everyone happy. There's something about these Bisquick Sausage Balls that just works for any occasion, whether it's a fancy party or kids running around the backyard.
Looking for more party food that disappears fast? Try our Buffalo Chicken Dip Recipe that goes perfectly with these sausage balls for game day spreads. Need something sweet after all that savory? Our Cream Cheese Brownies Recipe vanishes just as quickly at potlucks. For breakfast lovers, our Sausage Breakfast Casserole Recipe uses the same flavors in a make-ahead dish that's perfect for feeding overnight guests!
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Pairing
These are my favorite dishes to serve with Bisquick Sausage Balls:
bisquick sausage balls
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, break up sausage and mix with shredded cheddar cheese. Gradually add Bisquick, garlic powder, and black pepper until mixture holds together and is slightly sticky.
- (Optional but recommended) Cover bowl and refrigerate mixture for 1 hour to let flavors meld and firm up for easier shaping.
- Roll mixture into walnut-sized balls (use a cookie scoop if available). Place 2 inches apart on prepared baking sheets. Optionally roll in crushed Ritz topping or brush with egg wash.
- Bake 18-22 minutes until golden brown and cooked through. Cool for 3-5 minutes before serving warm.
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