Name: Bisquick Sausage Balls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb breakfast sausage (mild or hot) (Use preferred spice level); 2 cups Bisquick mix (Pantry staple for quick biscuits); 1 cup shredded cheddar cheese (Sharp cheddar gives more flavor); 1/4 cup milk (Adjust for consistency if needed); 1 teaspoon garlic powder (Add for flavor); 1 teaspoon onion powder; 1/2 teaspoon black pepper

I’ve been making these Bisquick sausage balls for weekend brunches and game-day snacks for years — they’re one of those recipes that disappear the moment they hit the table. Bite-sized, cheesy, and impossibly easy, they’re perfect when you want a hearty, crowd-pleasing finger food without fuss. If you like quick biscuit-style bites and comfort food that’s ready in under 30 minutes, this recipe is for you. (If you love Bisquick in other forms, you might also enjoy this buttery Bisquick 7-Up biscuit recipe I use on busy mornings: Buttery Bisquick 7-Up Biscuits.)

Why you’ll love this dish

Sausage balls are the kind of thing people ask for at parties. They’re easy to pick up, pack a lot of flavor, and can be made ahead. A few reasons to try this exact version:

Fast: From mixing bowl to oven in about 10 minutes.
Budget-friendly: Uses pantry staples — Bisquick, cheddar, and ground sausage.
Crowd-pleasing: Kids and adults love the cheesy, savory bite.
Versatile: Serve them for brunch, game day, holiday appetizers, or as a protein-packed snack.

“These sausage balls are the ultimate party cheat: crispy outside, tender inside, and they vanish faster than you can set out the napkins.”

Step-by-step overview

This recipe is straightforward: you combine all ingredients, form 1-inch balls, and bake until golden. Expect 2 main steps — mixing and shaping, then baking. No chilling required unless you prefer firmer shapes. Plan a total time of about 25–30 minutes (10 minutes prep, 15–20 minutes bake).

What you’ll need

1 pound breakfast sausage (mild or hot, depending on preference)
2 cups Bisquick mix
1 cup shredded cheddar cheese (sharp cheddar gives more flavor)
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper

Notes and substitutions:

For lower fat, use turkey breakfast sausage and reduce bake time slightly to avoid drying.
Swap part of the cheddar for smoked gouda or pepper jack for a flavor twist.
If you need gluten-free, use a gluten-free biscuit mix in place of Bisquick.

Directions to follow

Preheat the oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
In a large bowl, add the breakfast sausage, Bisquick mix, shredded cheddar, milk, garlic powder, onion powder, and black pepper.
Use a spoon or your hands to mix until ingredients are evenly combined. Don’t overwork — just until uniform.
Scoop and roll the mixture into 1-inch balls. A tablespoon or small cookie scoop gives consistent sizes.
Place the balls on the prepared baking sheet, spaced about 1 inch apart.
Bake 15–20 minutes, until golden brown and cooked through (internal temp of 160°F / 71°C for pork sausage).
Remove from the oven and let rest 2–3 minutes before serving warm.

Tip: If the mix feels too wet to form balls, add a little more Bisquick (1–2 tablespoons). If too dry, add a splash more milk.

Best ways to enjoy it

Serve with honey mustard, ranch, or spicy sriracha mayo dipping sauces.
For brunch, pair with scrambled eggs and a fruit salad to round out the plate. If you like Italian flavors, serve alongside marinara for dipping.
Make a slider by slicing a small biscuit and tucking a warm sausage ball inside with a smear of mustard.
To serve on a buffet, keep them warm in a chafing dish or slow cooker on low.

Sprinkle chopped chives or parsley right before serving for color and a fresh note. For party service ideas and other make-ahead meatball-style recipes, try this crockpot-friendly meatball dish: Crockpot French Onion Meatballs.

How to store & freeze

Fridge: Cool completely, place in an airtight container, and refrigerate up to 3–4 days. Reheat in a 350°F oven for 8–10 minutes or microwave individual portions 30–60 seconds.
Freezer: Arrange baked sausage balls on a baking sheet to freeze until solid, then transfer to a freezer bag or container. Freeze up to 3 months. Reheat from frozen in a 350°F oven for 15–20 minutes or until heated through.
Safety: If using pork sausage, ensure internal temperature reaches 160°F (71°C) during baking. Always cool leftovers and refrigerate within two hours of cooking.

Pro chef tips

Uniform size matters: Use a small cookie scoop for consistent baking and presentation.
Browning: For an extra-crisp exterior, broil for 1-2 minutes at the end — watch closely to avoid burning.
Moisture balance: Sausages with higher fat yield juicier balls. If using lean sausage, a tablespoon more milk or a bit of melted butter helps.
Make-ahead shortcut: Mix and form balls, then freeze them raw on a tray. Transfer to a bag and bake from frozen — add 5–8 minutes to bake time.
For more make-ahead comfort-food inspiration that uses the same convenience mindset, check this slow-cooker meatball variation: Slow Cooker Chicken Parm Meatballs.

Creative twists

Cheese swaps: Pepper jack for heat, smoked cheddar for depth, or a mix of mozzarella and parmesan for a milder profile.
Add-ins: Stir in chopped green onions, a tablespoon of maple syrup for a sweet-savory note, or a pinch of cayenne for heat.
Herb version: Add 1–2 tablespoons finely chopped parsley and 1 teaspoon dried oregano for an herby bite.
Mini quiches: Crumble leftover sausage balls into mini muffin cups and pour beaten eggs over them for quick breakfast cups.

Common questions

Q: Can I use pre-cooked sausage?
A: You can, but pre-cooked sausage changes moisture. Crumble pre-cooked sausage and reduce Bisquick by a couple tablespoons, adding milk as needed. Ensure the balls reach safe temperature when reheating.

Q: How long do these take to make from start to finish?
A: Plan on about 10 minutes prep and 15–20 minutes baking, so 25–30 minutes total.

Q: Can I make them ahead for a party?
A: Yes. Bake them, cool, and reheat in a 350°F oven for 8–10 minutes or keep warm in a slow cooker on low with a lid.

Q: What if my mixture is too sticky to roll?
A: Chill the mixture for 15–20 minutes, or lightly grease your hands. A small scoop helps form balls without sticking.

Q: Are these freezer-friendly?
A: Yes — bake or freeze raw. For raw freezing, freeze the shaped balls on a tray, then bag them. Bake from frozen, adding a few extra minutes.

Conclusion

If you want more classic takes or a super-simple version, these guides are great reference points: check the classic Southern-style approach at Gonna Want Seconds’ Classic Bisquick Sausage Balls and a pared-down three-ingredient method at Belle of the Kitchen’s 3-Ingredient Bisquick Sausage Balls.