With Homemade Bisquick Option (1990s)
Sausage Cheese Balls
Equipment
- Large Mixing Bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Normal Kitchen Utensils
Ingredients
- 1 Lb Ground Breakfast Sausage Or any other ground pork sausage you like
- 2 C Shredded Sharp Cheddar Cheese
- 1 1/2 C Baking Mix (like Bisquick, or use the mix below)
- 2-4 Tbsp Milk
- 1/2 tsp Black Pepper
- 1/4 tsp Garlic Powder (Optional)
- 1/4 tsp Cayenne Pepper (Optional) for some heat
Homemade Baking Mix:
- 1 C & 3 Tbsp All-Purpose Flour
- 2 tsp Baking Powder
- 3/4 tsp Salt
- 1 tsp Sugar
- 1 1/2 tsp Shortening or Butter
Instructions
Homemade Baking Mix:
- In a bowl, whisk together flour, baking powder, salt, and sugar.1 C & 3 Tbsp All-Purpose Flour, 3/4 tsp Salt, 1 tsp Sugar, 2 tsp Baking Powder
- Cut in shortening (or butter) using a fork or fingers until mixture resembles coarse crumbs. Basically, get in there and mash the mix through your fingers until the fat is distributed throughout and the mix feels like moist sand.1 1/2 tsp Shortening
- Use immediately or store in an airtight container.
Sausage Cheese Balls:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine sausage, cheddar cheese, baking mix, and spices.1 Lb Ground Breakfast Sausage, 2 C Shredded Sharp Cheddar Cheese, 1 1/2 C Baking Mix, 1/2 tsp Black Pepper, 1/4 tsp Garlic Powder, 1/4 tsp Cayenne Pepper
- Mix with hands until evenly combined.
- Add milk 1 Tbsp at a time until mixture is cohesive and slightly tacky. I usually use 2 Tbsp.2-4 Tbsp Milk
- Roll into 1–1½ inch balls and place on prepared baking sheet. Note: they usually expand 1.5 to 2 times their original size when baking.
- Bake at 375°F for 18–22 minutes until browned and cooked through.
- Let them rest 5 minutes before serving. They go great with any kind of mustard.
Notes
Do not overbake or they will dry out. Just be sure the sausage is cooked.
Add 2 Oz. softened cream cheese for a richer texture.
Refrigerate unbaked balls overnight if prepping ahead.
Freeze raw balls and bake from frozen, adding about 5 minutes. *Food Safety Note:
Always handle and cook animal products safely.
- Cook poultry (chicken, turkey, duck) to 165°F / 74°C.
- Cook ground meats (beef, pork, lamb, veal) to 160°F / 71°C.
- Cook whole cuts of beef, pork, lamb, veal to 145°F / 63°C and allow to rest for 3 minutes.
- Cook fish and shellfish to 145°F / 63°C.
- Eggs should be cooked until yolks and whites are firm, or use pasteurized eggs for recipes calling for raw or lightly cooked eggs.
Where Sausage Cheese Balls Come From
Sausage cheese balls have deep Southern roots. You’ll find them at holiday tables, potlucks, and game day spreads across the South. The dish became popular in the mid-20th century. It showed up on Bisquick boxes and quickly became a staple. By the ’60s and ’70s, they were everywhere; and by the 80s and 90s, they were at peak popularity. I have them in the ’90s because that’s when they became important in my life.
They hit that perfect sweet spot between easy and unforgettable. You only need a few ingredients. But the flavor feels like way more effort. Savory sausage, sharp cheddar, and a simple baking mix come together into something ridiculously good.
Over time, home cooks have made this snack their own. Some added spice, others added cream cheese. And some, like this version, ditched the box mix entirely. Making your own baking mix gives you better flavor and control (mine, in particular, uses a touch less flour for a little more tenderness). It also keeps things simple and pantry-friendly.
Why This Recipe Works So Well
These sausage cheese balls are all about balance. The sausage brings richness and spice. The sharp cheddar cuts through with bold flavor. And the baking mix holds everything together without making it heavy.
Using sharp cheddar is non-negotiable here. It melts beautifully but still keeps its flavor. Mild cheese just disappears. And we’re not here for that.
The homemade “Bisquick” is a game changer. Shortening creates that classic tender texture. It gives you that slightly crumbly, melt-in-your-mouth bite. If you swap in butter, you’ll get a softer, richer version. Both are good. It just depends on your vibe.
A little milk brings everything together. Add it slowly. You want the mixture slightly tacky, not wet. That’s the key to sausage balls that hold their shape but stay juicy inside. And don’t overbake. That’s the fastest way to ruin them. Pull them when they’re golden and just cooked through.
Flavor, Texture, and Easy Upgrades
Fresh out of the oven, these are hard to beat. The outside gets lightly crisp. The inside stays tender and packed with flavor. You get savory, cheesy, slightly spicy bites that disappear fast.
If you want to level them up, add cream cheese (with a little less milk). Just a couple ounces makes them softer and richer. It also adds a subtle tang that works really well with the sausage.
Serve them with yellow mustard, Dijon, or both. That sharp, tangy dip cuts through the richness perfectly.
They’re also great for planning ahead. Roll them the night before and refrigerate. Or freeze them raw and bake straight from frozen. Just add a few extra minutes.
Let me tell you about Buddy
I grew up with Buddy, a Border Collie puppy that one of my cousins gifted to Papa. Buddy lived at Momo and Papa’s house; and for his entire life, Buddy ran our family.
Buddy was as close to human as a dog could be.
He was incredibly smart. He had what felt like 400 different toys, and he knew every single one by name. When he got a new toy, he and Papa would spend time naming it. Then they’d practice until Buddy had it down. The toy would go into the basket, and when it was time to play, Papa would call it out.
“Buddy, go get green ball.”
Buddy would disappear to the back of the house and return with green ball, ready for some fetch. And when it came to fetch, Buddy played to win. He could twist mid-air and catch anything. You could throw a frisbee as hard as you could, and he’d still track it down. He was fast. Really fast.
Buddy also listened like a person. He and Papa had full-on conversations. Usually about wanting to play, go for a walk, or grab a snack. Papa would tell him to wait, and Buddy actually would. Every day, Papa would walk him through the schedule, and Buddy would sit and listen like he understood every word.
And Buddy could talk. You always knew when he was around. I knew exactly how to get him going. I’d lay next to him and whisper, “Buddy…” He’d pretend not to hear me. I’d say it again. Then I’d get a low growl. Just enough.
“Buddy.”
The growl got louder.
“Buddy.”
Another growl, a little head tilt. Like he was saying, “Leave me alone.”
“Buddy, Buddy, Buddy.”
Until he finally jumped up and barked right in my face. Loud enough to startle Momo in the kitchen.
I loved it every time.
Sneezing worked too. Real or fake. Buddy hated sneezing. If you even inhaled like one was coming, he’d lose his mind.
Why I Digress
Buddy is a big reason why these sausage cheese balls mean so much to me. Growing up, holidays always started the same way. Momo would make her sausage cheese balls in the morning. They were our unofficial breakfast before the real meal. Hot from the oven, they were perfect. Savory sausage, a little heat, melty cheddar, and just enough biscuit mix to hold it all together. Warm, tender, and just a little crisp on the outside.
And if you know anything about dogs, you know about the cheese tax. But Buddy? He didn’t beg. He expected. When those sausage balls came out, he locked eyes with you. He knew what time it was.
Our routine never changed. I’d grab a bowl, sit down, and Buddy would sit right there with me. I’d take a sausage ball, break it in half, and we’d split it. Every time.
And that is what I remember every time I bite into a sausage cheese ball. I remember the holidays, the family, the laughter and noise. The road trips and mornings at Momo and Papa’s house. To me, these sausage cheese balls are another one of Momo’s staple recipes that hold my childhood memories together. They are the snack I shared with the smartest, the loudest, and the liveliest dog I have ever known.
Good ol’ Buddy.
“You think dogs will not be in heaven? I tell you, they will be there long before any of us.” – Robert Louis Stevenson
This post is not affiliated with or sponsored by Bisquick.
I wrote and edited this post with help from ChatGPT, based on my own tested recipe and original photography.