Recipe

Bisquick Sausage Balls

Golden, cheesy sausage balls with crisp edges and a tender middle, made with Bisquick and sharp cheddar for an easy, crowd-happy bite.

By Matt Campbell

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4.8

A large platter of golden brown Bisquick sausage balls with crisp edges, served with a small bowl of dipping sauce on a warm kitchen table

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There are party foods, and then there are party foods. Bisquick sausage balls live in that second category. They are the kind of bite that disappears while you are still setting the napkins down. Crispy little edges, a cheesy interior, and that savory sausage flavor that makes you go back for one more, purely for quality control.

This is my go-to version for Moms Best Recipes: accessible ingredients, clear steps, and a couple low-drama tricks to keep them tender instead of dry. You can make them for game day, brunch, or a random Tuesday when you want dinner to feel like snacks.

Bisquick baking mix, shredded sharp cheddar, raw breakfast sausage, eggs, milk, and seasonings arranged on a clean kitchen counter

Why It Works

These sausage balls are:

Tender, not dry, thanks to a little milk and a mix that actually comes together
Big on flavor with sharp cheddar and simple spices
Crisp on the outside and melty in the middle
Make-ahead and freezer friendly for stress-free hosting

The goal is a bite that feels rich and savory, not bready. If you have ever had sausage balls that tasted like plain Bisquick with regrets, this fixes that.

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerator: Cool completely, then store in an airtight container. They are best within 3 to 4 days.
Freezer (best for planning ahead): Freeze baked sausage balls on a sheet pan until solid, then transfer to a freezer bag. Best within 2 months for flavor and texture.
Reheat: For the best texture, warm in a 350°F oven for 8 to 12 minutes (from fridge) or 15 to 18 minutes (from frozen). Microwave works in a pinch, but the oven brings back the crisp edges.

Food safety note: Reheat leftovers until hot throughout, ideally 165°F.

Tip: If they seem a little dry on reheat, serve with a dipping sauce like honey mustard, ranch, or a quick spicy mayo.

Common Questions

Why are my Bisquick sausage balls dry?

Dry sausage balls usually happen for three reasons: too much Bisquick, not enough moisture, or overbaking. This recipe uses a little milk to keep the mix tender and recommends baking just until they hit a nice golden color. For measuring, it helps to lightly spoon and level Bisquick instead of packing it in, but do not stress if you usually scoop. If your mix looks crumbly, add 1 to 2 teaspoons more milk to bring it together.

Do I have to use eggs?

The eggs help bind everything and give you a more cohesive, tender bite. Without eggs, the mixture is more likely to crumble or bake up a bit drier depending on your sausage and cheese. If you need an egg-free version, a commercial egg replacer can work, just expect a slightly different texture.

Can I make sausage balls ahead of time?

Yes. You can roll the balls, cover, and refrigerate up to 24 hours before baking. Let the sheet pan sit at room temperature for about 10 minutes while the oven preheats so they bake more evenly.

Can I freeze them before baking?

You can, but I prefer freezing them after baking for the most reliable texture. If you do freeze unbaked balls, freeze on a sheet pan first, then bag them. Bake from frozen and add a few extra minutes.

What sausage works best?

Classic pork breakfast sausage is the traditional choice. If your sausage is very lean, the balls can be drier. A standard breakfast sausage with a little fat gives you the best tenderness and flavor.

What are good dips for sausage balls?

Honey mustard, ranch, spicy mayo, barbecue sauce, or even warm marinara if you want a pizza vibe.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Baking sheet
Parchment paper or a silicone baking mat
Cookie scoop (optional but makes sizing easy)
Wire rack (optional for cooling)
Instant-read thermometer (optional, but great for confidence)

I did not grow up thinking I would be the person fussing over the ideal sausage ball texture, but here we are. The first time I made them, they were tasty and also somehow both greasy and dry, which is honestly impressive in the worst way. After a few rounds of tinkering, I landed on this version: sharp cheddar for punch, a little milk for tenderness, and just enough seasoning to make you pause mid-bite like, okay wow. They are not precious. They are just reliably good, which is exactly what you want when people are hovering in your kitchen.