Bisquick Sausage Balls {3 Ingredients!}
Bisquick sausage balls made with just 3 ingredients is an easy freezer-friendly appetizer you can prep ahead before a holiday party. Serve this warm and savory snack with a cup of homemade honey mustard dipping sauce.
I can't believe it took me over a decade of living here in the South before I finally got around to trying one of the regional favorite appetizers: Bisquick sausage balls.
But now that I have? These are going to be part of our holiday meal plan from now on for sure!
You can mix together this easy appetizer with just 3 ingredients, freeze it in advance, and bake directly from frozen for a savory snack fresh from the oven.
I strongly recommend pairing it with our favorite honey mustard dip for the finishing touch!
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Why This is the Best Recipe
Out of all the holiday appetizers I've tested this year, I think this is the best Bisquick sausage balls recipe because:
- Just 3 Ingredients: This budget-friendly appetizer only needs three inexpensive ingredients to make it.
- Easy to Make: If you can stir and knead together with your hands, you're ready to make this dish.
- Freezer Friendly: You can prep the sausage balls in advance and freeze them before a holiday party.
- Awesome Texture: Crispy on the outside and chewy on the inside, these sausage balls are totally snackable.
What IS a Sausage Ball?
If this is a new-to-you recipe like it was for me, a traditional southern sausage ball is a savory bite-sized appetizer made from Bisquick baking mix and bulk sausage that is held together by lots of shredded cheddar cheese.
The texture is crispy on the outside and light and kind of fluffy on the inside. The sausage bakes up nice and tender in the oven.
Even though you use the same Bisquick baking mix you'd use to make pancakes, sausage balls are not sweet. They are most definitely savory.
Just 3 Ingredients!
You only need 3 ingredients to make this recipe:
- Bisquick Baking Mix: The 20 oz sized box will be plenty.
- Bulk Sausage: I used mild Italian sausage but hot Italian sausage would add tons of flavor.
- Sharp Cheddar Cheese: Do NOT buy the pre-shredded cheese. It has a powdery coating that prevents it from holding the sausage balls together properly. You'll definitely want to hand grate two 8 oz bricks of sharp cheddar cheese.
Optional Extras:
- Milk: I used 1 tablespoon of milk to help my sausage ball dough roll together smoothly. I think they might have been fine without it, but it is a handy extra to have on hand.
- Crushed Red Pepper Flakes: I couldn't find hot sausage at the grocery store and we do like things with a little heat so I added 1 teaspoon of crushed red pepper flakes to the mix, too.
Mix the Sausage Ball Dough
Add the bulk sausage and Bisquick mix to a large mixing bowl.
Use a box grater or food processor to grate the bricks of cheddar cheese.
It is going to look like an insane amount of shredded cheese but that is a big part of what glues the sausage balls together.
The best way to mix the dough is to use your hands. I like to work with cooking gloves for a recipe that requires this much kneading.
Pinch the cheese and sausage together to help break up the sausage.
Continue to stir and knead and mix until everything comes together in one large ball like this:
Roll the Sausage Balls
Line up baking sheets and line them with aluminum foil. Spray the foil with cooking spray.
Pinch off portions of the sausage ball dough and roll them into 1-inch sized balls. Line them up on the prepared baking sheets like this:
Baking Instructions
Preheat the oven to 400°F.
Bake the pans of sausage balls for 15 - 18 minutes or until they are golden brown on top and cooked through.
Make Ahead and Freezer Tips
You can prepare the sausage balls in advance and freeze them raw for one month.
Store them in an airtight container in the freezer. You can bake them directly from frozen or thaw them in the fridge overnight before baking.
You could also bake them the day before your party and then just simply reheat them on one big pan in the oven for a few minutes before serving.
Serving Suggestions
I like to serve hot sausage balls fresh from the oven with a cup of homemade honey mustard dip for dunking.
These would make an excellent football party snack or Christmas potluck appetizer! They are definitely a popular southern recipe for great reason.
More Dips for Sausage Balls
Bisquick sausage balls taste amazing when you have a dip to dunk them in. Here are some of our favorites:
More Sausage Appetizers
Sausage is such a budget-friendly protein to use for delicious appetizers. Don't miss these other family favorite recipes:
📖 Recipe
Bisquick Sausage Balls
Ingredients
- 2 1/4 cups Bisquick baking mix
- 1 lb bulk Italian sausage
- 2 (8 oz) bricks of sharp cheddar cheese shredded
- 1 - 2 tbsp milk optional
For Serving:
- 1 batch honey mustard dip
Instructions
- Preheat the oven to 400°F. Line two baking sheets with aluminum foil and spray them with cooking spray. Set them aside.
- Add the Bisquick baking mix, bulk sausage, and shredded cheddar cheese to a large mixing bowl. Use your hands to thoroughly combine all the ingredients until it forms one large ball.
- Use a spoon to scoop portions of the sausage mixture and roll it into a 1-inch ball. If the balls won't roll smoothly and are cracking, add just 1 tablespoon of milk to the mixing bowl and knead it into the sausage mixture. You may use up to 2 tablespoons of milk if the mixture is really dry but be careful to not moisten it too much or the balls won't hold their shape.
- Line the rolled balls on the prepared baking sheets.
- Bake for 15 - 18 minutes or until lightly brown.
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We have been making these for decades, that’s how much we love them! The last time I made them, about 2 months ago, my husband wanted me to make 2 lbs of sausage, twice the recipe! It was probably a good idea, they we gone in days! I did it two batches, I figured them together would be too hard to mix together. I wonder though, if you could use a stand mixer to mix it?
We always remembered the recipe as 2, 1, 1. Two cups Biscuit, 1 lb each of sausage and cheese. I’ve seen recipes for both 2 cups and 2 1/2. I just add more until the mixture feels right, using milk or Fat Free Half and Half.