Total Time
35mins
Prep 10 mins
Cook 25 mins

I grew up eating these at every holiday and now make them myself for every holiday! They are so simple and yummy!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees. Grease one or two cookie sheets, depending on your oven and how many you want to cook at one time.
  2. Dump sausage, baking mix, and cheese in a BIG bowl and mix with your hands. It's gross feeling if your not used to it but you have to do it this way.
  3. If the mix is too dry, and mine have always been, put about 1/4 cup of the water in, mix around. If you are still not able to roll the mix into little balls because it's too dry then pour a little bit more water into it. If it gets too wet pour a little bit more baking mix into it.
  4. Roll into 1 inch balls and place on cookie sheet. Bake for 20-25 minutes. They should be golden brown and sausage cooked through.
  5. Repeat with remaining mix until all gone. Enjoy!
Most Helpful

4 5

I also grew up making and eating these delicious treats at holidays, but the ones I remember were less biscuity. They had just enough baking mix to hold everything together. These are more tender and melt-in-your-mouth than the ones my dad made, but I think that the amount of baking mix makes them a little bland. Next time I am planning to try 2 1/2 cups of baking mix. I made them with hot sausage, which gave them a great kick.

5 5

After reading the reviews I only used 2 2/3 cup of Bisquick. The mixture was perfect. I would recommend rolling the balls small to medium. I put a pinch of oregano and parsely but I still felt it was missing something. I love hot sausage but I think the spiciness of the sausage would make it sausage balls vs. a sausage and chees ball, just my opinion. This mixture is gooey so be prepared not to touch anything such as getting the phone while forming the mixture into balls. I mixed some dijon mustard and apricot jelly for the dipping sauce. I think I got about 60 balls.

5 5

My neighbor introduced me to these little balls of bliss. I use a zesty hot sausage and sharp cheddar cheese. I find that adds just the right zip. Leftovers (if there are any) are wonderful with breakfast.