sausage ball recipe with bisquick
The Best sausage ball recipe with bisquick
My kids love it too, especially when we make extra for leftovers. The bisquick adds just enough texture to make it feel special, and the way the filling melts slightly when you take a bite makes it irresistible. It’s a great way to use up leftover sausage without wasting anything, and the fact that it reheats so well means there’s no waste—just more deliciousness. Plus, it’s a lighter option than deep-fried versions, so it’s a little healthier than you might expect for a snack like this. It’s the kind of recipe that feels like a treat but is actually pretty balanced, with a good mix of protein and fiber from the biscuit crumbs.
Classic Sausage Balls with Bisquick
A simple, cheesy, and crispy snack perfect for game day or a cozy movie night. These bite-sized treats use Bisquick for a quick dough base.
🥘Ingredients
- 1 cup Bisquick
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. In a large bowl, mix Bisquick, shredded cheese, milk, and sour cream until a soft dough forms. -
2
Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Flatten slightly with your palm. -
3
Preheat sauce: In a small saucepan, combine tomato sauce, minced garlic, oregano, and red pepper flakes. Simmer for 5 minutes. -
4
Pour sauce over the dough balls and let them soak for 2 minutes. Bake for 12–15 minutes until golden brown.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sausage Balls with Bisquick Works
❓ Frequently Asked Questions About Sausage Balls with Bisquick
1. What’s the best way to store homemade sausage balls?
Keep them in an airtight container in the fridge for up to a week. For longer storage, freeze them in a single layer on a tray first, then transfer to a freezer bag. Thaw overnight in the fridge before reheating—microwaving directly can make them soggy.
2. Can I use a different type of biscuit mix instead of Bisquick?
Yes, but the texture may vary. A plain all-purpose flour mix or even a gluten-free blend can work, though you’ll need to adjust moisture slightly. For a lighter crumb, reduce the milk slightly and add a splash of melted butter.
3. Do sausage balls need to be baked to perfection?
They’re forgiving, but for the crispiest texture, bake until the tops are golden brown (about 10–12 minutes at 375°F). Overbaking can dry them out, so check early if your oven runs hot.
4. How do I prevent the filling from leaking out?
Use a small spoon to press the sausage meat into the center of each biscuit ball, then seal the edges with a tiny pinch of flour or melted butter. Freezing before baking also helps hold the shape.
5. Can I make sausage balls ahead of time and serve them cold?
Yes, but they’ll be softer. Reheat in the oven at 350°F for 5–7 minutes or warm in a skillet with a little butter. For a crispier texture, bake from frozen at 375°F for 12–15 minutes.
