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Three sausage balls on a blue and white plate
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4 from 10 votes

Sausage Balls from Bisquick

You only need three ingredients for these Sausage Balls from Bisquick! They're an easy appetizer recipe, tailgate snack, or quick addition to brunch!
Course Appetizer, Breakfast, Snack
Cuisine American, Southern
Keyword sausage balls, sausage balls from bisquick, sausage balls recipes
Prep Time 15 minutes
Cook Time 18 minutes
0 minutes
Total Time 33 minutes
Servings 30 balls
Calories 125.1kcal
Author Blair Lonergan


  • 1 lb. bulk pork sausage (hot or mild is fine), at room temperature
  • 8 ounces sharp cheddar cheese, grated (at room temperature)
  • 2 ½ cups Bisquick™ (all purpose baking mix)
  • Milk or water, as needed


  • Preheat oven to 350 degrees F.
  • In a large bowl, use your hands to combine all of the ingredients. Add milk or water, one or two tablespoons at a time, to bring the dough together. Roll into golf ball-sized balls (I like to use a 1 ½ -inch dough scoop for this).
  • Bake on ungreased baking sheets for approximately 15-18 minutes (or until cooked through and golden brown). The biscuits should have a dry, doughy texture that's similar to biscuits or muffins (they will not have the consistency of a traditional meatball). Serve warm or at room temperature.



  • Sausage balls are generally served at room temperature. They are delicious on their own, but they also taste great when paired with a creamy dip. Try stirring together a dip that's made with ½ cup mayonnaise and ½ cup of mustard or offering a Ranch dip.
  • I recommend hand-grating the cheese. The pre-shredded cheese that you can buy in a package at the store doesn't melt as smoothly as the kind that you grate from a block.
  • Any type of pork sausage will work well, so choose a hot and spicy version if you prefer. I do not recommend a leaner turkey sausage or anything with less fat, because you want the fat in the meat in order to keep the sausage balls moist.
  • Allow your sausage and cheese to come to room temperature before preparing the balls. I find that this helps the mixture blend together easier.
  • Add enough milk or water, as necessary, to bring the dough together.
  • Prep ahead! You can bake the sausage balls in advance, cover them and refrigerate them for up to 3 days or freeze for up to 3 months. To reheat the sausage balls, place on a baking sheet and warm in a 300 degree oven just until heated through. If you plan to serve the sausage balls the same day, you can assemble the raw balls in advance, keep them covered in the refrigerator, and then just bake right before serving.
  • Add more seasoning! You can stir in chopped fresh herbs (such as chives or basil) or add some cayenne pepper for heat.
  • For easier cleanup, line your baking sheet with parchment paper.
  • Try different types of cheese! You can use Monterey Jack, Colby Jack, Pepper Jack, or a combination of cheddar cheese and cream cheese (at room temperature).
  • For Gluten-Free Sausage Balls, try using gluten-free Bisquick and make sure that your sausage and cheese are both labeled gluten free.


Serving: 1ball | Calories: 125.1kcal | Carbohydrates: 8.4g | Protein: 5.2g | Fat: 7.7g | Saturated Fat: 2.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 20mg | Sodium: 255mg | Potassium: 13.6mg | Sugar: 0.9g