Sausage Ball Recipe Bisquick
Recipe for sausage balls using Bisquick, cheddar cheese and sausage perfect served
as an appetizer, tailgate food, party favorites or even breakfast!
30 minutes · Serves 20-24 · The original recipe for sausage balls using Bisquick, cheddar cheese and sausage perfect served as an appetizer, tailgate food, party favorites or even breakfast!
3 scant cups Bisquick baking mix
1 pound pork sausage at room temperature (I use ‘hot’)
16 ounces sharp cheddar cheese, shredded (4 cups)
1/4 cup chopped fresh chives or parsley (optional)
1. Combine all ingredients in a stand mixer and mix at low speed using the dough hook or
paddle attachment until all ingredients are evenly combined.
2. Roll dough into 1 1/2 inch balls and place on a baking sheet one inch apart. I use my handydandy cookie scoop to make quick work out of portioning these.
3. Bake at 350 degrees for 20-25 minutes or until lightly browned on the bottom.
4. UPDATE: this recipe has garnered SO MANY comments regarding 2 vs. 3 cups of Bisquick
so I want address it here in the recipe… I make it with three scant cups. I have made it
exactly as written dozens of times since I posted this and they have come out perfect
and just like these photos every single time. The uncooked dough is very hard to stir
because it is stiff and crumbly so I have to use my stand-mixer. If you don’t have a standmixer, use a wooden spoon to stir then your hands to work the ingredients into a dough.
Definitely shred your own cheese. If you find that your sausage balls are too dry with 3 cups of
Bisquick it might be because you’re using preshredded cheese. Preshredded cheese is coated
with cellulose which is a moisture-blocking agent.
Don’t use the measuring cup to ‘scoop’ the mix as it will pack too much into the cup. Spoon the mix
into a measuring cup.
I ALWAYS use Jimmy Dean sausage in these.
I use hot sausage with these and think they’re perfect (and definitely not too hot for the little
people). Cheddar cheese just goes so well with a touch of heat. If you use regular or mild sausage,
consider adding a little cayenne pepper!
This Recipe was Shared at the Weekend Potluck