These Bisquick sausage balls feature savory pork sausage, sharp cheddar cheese, and Bisquick baking mix rolled into bite-sized balls and baked until golden and delicious. They're an easy appetizer that's always a crowd pleaser, and they're ready in about 30 minutes! In this post, I'll share step-by-step instructions and expert tips to help you make sausage balls that turn out moist and tender every time, never dry.
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These are a holiday tradition in my house. We make a big batch on Christmas Eve every year, and they never last long! Over time I've learned that the real secret to great sausage balls is keeping them moist. So many recipes come out dry and crumbly, but a couple of simple tweaks make all the difference. Just a little extra cheese and a splash of milk keep them moist and tender. I'll show you exactly how it's done.
Why this Recipe Works
- They stay moist and tender. The generous amount of cheese and a little milk keep these from drying out, which is the most common problem with sausage balls.
- Just a few simple ingredients. You only need four, and you probably have most of them on hand already.
- They're quick and easy. It's about ten minutes of hands-on work, all in one bowl. No mixer required!
- They're perfect for making ahead. You can roll them the night before or freeze them to bake later, which is a lifesaver during the busy holiday season.
Recipe Summary
- To make Bisquick sausage balls, mix 1 pound ground sausage, 4 cups shredded cheddar, 3 cups Bisquick, and ½ cup milk until combined.
- Roll into 1½-inch balls and bake at 350°F for 20-25 minutes until golden brown.
- The milk and extra cheese keep them moist, not dry.
- Makes about 48.
Ingredient Notes
- Ground pork sausage: Regular breakfast sausage is the move here. I like to use breakfast sausage from my local butcher, but Jimmy Dean or any brand you love will work. If you want a little more flavor, try a hot or sage variety. The sausage goes in raw, so there's no need to cook it first.
- Shredded sharp cheddar cheese: You'll notice this recipe calls for 4 cups of cheese, which is a little more than some recipes use. That's on purpose! The extra cheese is one of the keys to keeping these sausage balls moist and flavorful. I recommend shredding your own from a block, since pre-shredded cheese is coated in a starch that keeps it from melting as smoothly.
- Bisquick baking mix: You may have seen recipes that warn 3 cups of Bisquick will make your sausage balls dry. That can happen if you don't balance it out, but with plenty of cheese and a splash of milk, this amount gives you a sturdy sausage ball that still bakes up nice and tender.
- Milk: Just a half cup of milk helps bring the dough together and keeps the centers soft and moist. Don't skip it! It's a small addition that makes a big difference.
How to Make Bisquick Sausage Balls
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Combine the cheese and Bisquick. Add the shredded cheddar and Bisquick to a large mixing bowl and stir to combine.
- Mix in the sausage. Add the raw sausage to the bowl and use your hands to break it up into small pieces and work it evenly through the cheese and Bisquick. Your hands really are the best tool for this!
- Add the milk. Pour in the milk and mix just until the dough comes together and there are no dry spots left. Be careful not to overmix (more on why below).
- Roll into balls. Using a cookie scoop or your hands, form the mixture into balls about 1½ inches across, a little smaller than a golf ball. Place them on your prepared baking sheet with a little space between each one.
- Bake. Bake for 20 to 25 minutes, until the sausage balls are golden brown and cooked through. Let them cool for 5 to 10 minutes before serving.
Recipe Tips
Dry, crumbly sausage balls are the most common complaint with this recipe, so here are my best tips for keeping yours moist and tender every time:
- Be generous with the cheese. The 4 cups of cheddar isn't a typo! All that cheese melts into the dough and keeps the sausage balls moist, so I wouldn't cut back on it.
- Add a little more milk if you need it. Your dough should hold together when you press it. If it seems dry and crumbly, add a bit more milk, one tablespoon at a time, until it comes together.
- Use room temperature ingredients. Letting your sausage and cheese sit out for 20 to 30 minutes before mixing makes everything come together more easily.
- Don't overmix the dough. This is the big one! The more you work the dough, the more the Bisquick tightens up and the tougher your sausage balls will be. Mix just until everything is combined.
- Roll them gently. Packing the dough into tight, dense balls will make them bake up heavy. A light touch keeps them tender.
- Don't overbake. Start checking around the 20 minute mark. Once they're golden brown they're done, and leaving them in any longer will dry them out.
How to Make Sausage Balls without Bisquick
Out of Bisquick? No problem, you can easily make your own baking mix at home. For the 3 cups you'll need for this recipe, just whisk together:
- 3 cups all-purpose flour
- 1½ tablespoons baking powder
- 1 teaspoon salt
- ⅓ cup cold butter or shortening, cut in until the mixture looks like coarse crumbs
Use it in place of the Bisquick in the same amount. A store-brand baking mix works perfectly too, and I've even had readers tell me they use a box of stuffing mix when they want a more herby flavor!
Make Ahead, Storage, and Reheating
One of the things I love most about this recipe is how well it works for making ahead, which is a huge help around the holidays.
- To make ahead: Roll the sausage balls, cover the tray, and keep them in the fridge for up to a day before baking. You can bake them straight from the fridge, just add a minute or two to the time.
- To freeze: This is my favorite trick! Freeze the rolled, unbaked sausage balls on a tray until they're solid, then transfer them to a freezer bag for up to 3 months. You can bake them right from frozen at 350°F, just add 5 to 8 minutes. That way you always have a fresh, hot batch ready in about half an hour.
- To store leftovers: Keep baked sausage balls in an airtight container in the fridge for 3 to 4 days.
- To reheat: Warm them in a 350°F oven for 8 to 10 minutes, until heated through. I like to reheat them in the oven rather than the microwave, which can make them a little rubbery.
Recipe Variations
- Make them spicy. Use hot breakfast sausage, or add a pinch of cayenne or a few dashes of hot sauce to the dough.
- Add more seasoning. A ½ teaspoon of garlic powder and a teaspoon of Italian seasoning give these a delicious, almost pizza-like flavor.
- Try different cheeses. Smoked cheddar adds a wonderful depth, pepper jack brings some heat, and a handful of Parmesan mixed in with the cheddar is always a treat.
- Make them extra rich. Some folks like to add 4 ounces of softened cream cheese for a softer, richer sausage ball. Just know they'll be a little more delicate, so I'd chill the rolled balls before baking.
- Add some fresh herbs. A tablespoon of chopped chives or parsley adds a nice pop of color and freshness.
FAQs
This usually comes down to one of three things: not enough cheese, no added liquid, or overbaking. This recipe solves the first two with plenty of cheddar and a splash of milk. For the third, just start checking around 20 minutes and pull them as soon as they're golden.
There probably isn't quite enough moisture to hold them together, or the dough was too cold and dry when you rolled it. Add a little more milk, a tablespoon at a time, until the dough holds together when you press it, and be sure to let cold ingredients warm up a bit before mixing.
Nope! The sausage goes into the dough raw and cooks all the way through as the sausage balls bake. Browning it first will actually dry them out.
Absolutely. You can roll them up to a day ahead and keep them in the fridge, or freeze them unbaked for up to 3 months and bake straight from frozen.
Yes, and I think freezing them unbaked gives you the best results. Freeze the rolled balls until solid, transfer them to a freezer bag, and bake from frozen with an extra 5 to 8 minutes.
I hope your family loves these Bisquick sausage balls as much as mine does! If you make them, I'd love to hear how they turned out in the comments below.
More Appetizer Recipes
📖 Recipe
Bisquick Sausage Balls
Ingredients
- 4 cups shredded cheddar cheese
- 3 cups Bisquick mix
- 1 pound ground pork sausage
- ½ cup milk
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the shredded cheddar and Bisquick to a large bowl and stir to combine.
- Add the sausage and mix by hand, breaking it into small pieces until evenly combined.
- Pour in the milk and mix just until the dough comes together with no dry spots. Don't overmix.
- Roll into 1½-inch balls and place on the prepared baking sheet.
- Bake for 20 to 25 minutes, until golden brown and cooked through. Cool for 5 to 10 minutes before serving.
Notes
- For the moistest sausage balls, use room temperature ingredients, don't overmix the dough, and don't overbake. Start checking at 20 minutes.
- To freeze, freeze the unbaked rolled balls until solid, transfer to a freezer bag for up to 3 months, and bake from frozen, adding 5 to 8 minutes.
- If the dough seems dry, add milk one tablespoon at a time until it holds together.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Kami says
Can you make these the day before?
Scott says
Hi Kami,
Yes they can be made 2-3 days ahead and stored in the fridge. Reheat in a 325°F oven for around 10 minutes to reheat them.
Kelly G says
Do you cook the meat before you mix it with everything else?
Scott says
Hi Kelly! No, you do not need to pre-cook the meat.