These are easy, delicious, and great for any party! I make them every year as appetizers for Christmas. These can be refrigerated for a few days if any are left over.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, mix together biscuit mix, Cheddar cheese, and sausage. Roll mixture into walnut-size balls and arrange on an ungreased cookie sheet.

  • Bake at 350 degrees F (175 degrees C) for 5 to 15 minutes, or until completely cooked and browned. Place on paper towels to drain and cool.

Nutrition Facts

259.9 calories; protein 8g 16% DV; carbohydrates 10g 3% DV; fat 20.7g 32% DV; cholesterol 35.9mg 12% DV; sodium 502.2mg 20% DV. Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/17/2005
Great recipe! I can't keep my husband away from them. Couple of tips I found useful...mix the ingredients in a food processor! I have never had a problem with dryness and I think it is because the processor does a much better job mixing the ingredients and getting moisture into the bisquick that I could. Also they normally take 20 - 25 minutes to cook. Thanks for the great recipe! Read More
(215)

Most helpful critical review

Rating: 3 stars
12/19/2003
This is the recipe I have used for years to make sausage balls. I have always thought they were too dry though. My mother also made them this year only using a recipe that called for only 3/4 cup of baking mix. Hers were much better. You could actually taste something besides the mix. I would say make them with only half the mix and they turn out moister and with more flavor. Read More
(142)
83 Ratings
  • 5 star values: 40
  • 4 star values: 25
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
03/16/2005
Great recipe! I can't keep my husband away from them. Couple of tips I found useful...mix the ingredients in a food processor! I have never had a problem with dryness and I think it is because the processor does a much better job mixing the ingredients and getting moisture into the bisquick that I could. Also they normally take 20 - 25 minutes to cook. Thanks for the great recipe! Read More
(215)
Rating: 4 stars
11/22/2006
I've been using this recpie for years except I add about 1/4-1/2 cup of milk (I'm never very exact when baking hehe) After I take them out of the oven I put them in a covered container with a towel in the bottom. It absorbs the extra grease from the meat and cheese and they stay warm if you're taking them to a gathering. They also stay moist like that. Mine are always a big hit and my Mother makes them the same way and hers always go fast too! Read More
(157)
Rating: 3 stars
12/18/2003
This is the recipe I have used for years to make sausage balls. I have always thought they were too dry though. My mother also made them this year only using a recipe that called for only 3/4 cup of baking mix. Hers were much better. You could actually taste something besides the mix. I would say make them with only half the mix and they turn out moister and with more flavor. Read More
(142)
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Rating: 5 stars
07/16/2006
VERY IMPORTANT: COOK/BROWN THE SAUSAGE FIRST IN THE SKILLET!! Then while the sausage is still warm (and drained if desired) mix with Bisquick and cheese in bowl. Balls form easily and cook in oven for 15 minutes. Read More
(93)
Rating: 5 stars
02/11/2007
I like this recipe the best of all I have tried. These are just right not too dry. I sometimes use hot sausage and sharp cheese for a stronger flavor. One hint...I "warm" my sausage just a bit 30 seconds in the microwave. This makes it a bit easier to start mixing. Read More
(55)
Rating: 4 stars
12/21/2003
These were delicious. I took them to a Christmas party and everyone loved them. I doubled he cheese and added 1 tsp garlic powder. They turned out very moist and tasted good even the next day. Read More
(25)
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Rating: 4 stars
06/21/2003
This was simple to make however the ingredients are all fairly dry so be prepared to mush them together with your hands. Also to give it a bit more flavor I use Sharp cheddar cheese. Read More
(23)
Rating: 4 stars
12/31/2003
These are great. I've been cooking these for several years. I use an 8oz. jar of Cheese Whiz instead of shredded cheese. Read More
(20)
Rating: 4 stars
02/02/2011
Great recipe. I def use 1/4-1/2 C. Milk and add a little bit more cheese. I always get rave reviews when I bring these to parties and they never last long! 3 Read More
(14)