Bisquick Sausage Balls 3 Ingredients Recipe

You know when you need that perfect appetizer that everyone will love, but you don’t want to spend hours in the kitchen? Bisquick sausage balls are the answer. With only three ingredients, they come together so easily, but pack a punch of flavor that’ll have everyone reaching for seconds (and maybe thirds). Plus, they’re super versatile—you can dress them up or keep them simple. I’ve made these for game nights, brunches, and even family gatherings, and they’re always a hit. The best part? You probably already have most of the ingredients on hand.

this RECIPE

A tasty family favorite (and my go-to for quick gatherings)

These sausage balls take me back to one of my first attempts at making a snack for a group of friends. I remember scrambling through the pantry, realizing I didn’t have much more than a box of Bisquick, some ground beef, and cheddar cheese. But hey, when you’re short on time and inspiration, you make do, right? I tossed everything together, and to my surprise, it was a hit! The crispy edges, the cheesy center, and that spicy kick from the beef—everyone raved about them. Now, it’s one of my favorite quick-fix appetizers, and I’m convinced this recipe saves the day more often than not.

The humble history of Bisquick sausage balls

While sausage balls are a Southern staple, Bisquick has been the key ingredient in these savory bites since the mid-20th century. What started as a convenient biscuit mix found a second life in dishes like these, where its light, fluffy texture helps bind everything together. Over the years, families have personalized the recipe—some add spices, others prefer it cheesy, while some like to experiment with different types of meat. It’s a dish that’s stood the test of time and continues to evolve, but no matter how you tweak it, the core of sausage, cheese, and Bisquick never disappoints.

Let’s talk ingredients: Bisquick, beef, and cheese magic

• Bisquick: This all-purpose baking mix is what holds everything together. It gives the sausage balls that light, slightly crispy texture. If you’re ever out of Bisquick, you can easily make a DIY version with flour, baking powder, salt, and a bit of shortening.
• Ground beef: I like to use spicy ground beef for an extra kick, but you can use regular ground beef or even swap in ground turkey or chicken if you’re looking to switch it up. When shopping, aim for beef with a good balance of fat and lean meat—around 85% lean keeps the sausage balls juicy.
• Cheddar cheese: The cheese adds the gooey, melty goodness that makes these sausage balls irresistible. Shredded sharp cheddar is my go-to, but feel free to mix things up with mild cheddar, Monterey Jack, or even a smoked cheddar for a more complex flavor.

Optional but highly recommended: Milk! I sometimes add ½ cup of milk for a more tender, moist result. It’s not required, but it gives a nice creaminess to the final dish.

Kitchen gear you’ll need (and a few shortcuts!)

You won’t need much to make these sausage balls, which is another reason I love this recipe. Here’s a quick rundown of what you’ll need:

• Large mixing bowl: The bigger, the better! This makes it easy to mix all the ingredients together without bits of cheese or Bisquick flying everywhere.
• Baking sheet: A good, sturdy baking sheet is a must. If you line it with parchment paper, cleanup will be a breeze.
• Mixing tools: Honestly, your hands are the best tool for this recipe! You can try using a spatula, but it’s much easier to combine everything with your hands. It helps ensure all the ingredients are evenly mixed.

If you’re not into rolling the sausage balls by hand, you can use a cookie scoop for uniform-sized balls and less mess. Just make sure to grease it a little to prevent sticking.

Step-by-step: Let’s make these sausage balls together!

1. Preheat your oven: Set it to 350°F (175°C) and let it warm up while we get everything ready. This way, the oven’s perfectly hot when it’s time to bake.
2. Mix everything together: In a large mixing bowl, combine 3 cups of Bisquick, 1 pound of ground beef, and 16 ounces of shredded cheddar cheese. (If you’re using milk for extra tenderness, add it now!) I like to use my hands to mix everything—it’s faster and more effective at ensuring all the ingredients are evenly incorporated.
3. Form the sausage balls: Roll the mixture into balls about the size of a golf ball, using roughly 2-3 tablespoons per ball. I’ve made them smaller in the past to stretch the recipe, but they tend to dry out more, so I stick to this size for the best texture.
4. Arrange and bake: Place the sausage balls on a large baking sheet, giving them enough space to cook evenly. Pop them in the oven for 23-25 minutes, or until they’re golden brown. You’ll know they’re done when they have crispy edges and the cheese has melted to perfection.
5. Cool slightly before serving: Once they’re out of the oven, let them cool for a few minutes. The aroma at this point is irresistible, but trust me—waiting just a couple of minutes makes them easier to handle.

Make it your own: Variations and adaptations

One of the best things about this recipe is how customizable it is. Over the years, I’ve tried all sorts of variations:

• Gluten-free version: Swap the Bisquick for a gluten-free baking mix. It works just as well, and you’ll still get that signature texture without the gluten.
• Vegetarian twist: You can make these meat-free by using plant-based ground beef substitutes. I’ve tried this with Beyond Meat, and the result was surprisingly delicious!
• Low-carb version: If you’re watching your carbs, try almond flour in place of Bisquick. The texture changes a bit—it’s more crumbly—but the flavor’s still great.
• Cheese swap: Try using pepper jack for a spicier kick or mozzarella for a milder, creamier option. You can even do a mix of cheeses for a more complex flavor profile.
• Seasonal herbs and spices: I’ve added a bit of fresh rosemary or thyme to these for a herby twist. A sprinkle of smoked paprika also gives a delicious depth of flavor.

How to serve Bisquick sausage balls (they’re party-ready!)

For a casual gathering, serve these sausage balls on a big platter with a couple of dipping sauces on the side. I love a good honey mustard or a spicy sriracha mayo for dipping. If you’re feeling fancy, you can even add some toothpicks to make them easier for guests to grab. Pair them with a bright green salad or some roasted veggies to round out the meal if you’re serving them as part of brunch or lunch.

beverage pairings

When it comes to pairing drinks, I love serving these sausage balls with a refreshing iced tea—especially something with a bit of citrus like lemon or peach to cut through the richness. A sparkling water with a hint of lime or cucumber is also a light and bubbly option that complements the savory, cheesy flavors. And if you’re hosting brunch, don’t hesitate to offer a chilled pitcher of fresh lemonade or even a fruit-forward mocktail to brighten up the table.

Storing and reheating tips

These sausage balls are great for making ahead! After baking, let them cool completely, then store them in an airtight container in the fridge for up to 4 days. To reheat, pop them in the oven at 350°F for about 10 minutes, or until warmed through. You can also microwave them for a quicker option, but they tend to lose a bit of their crispiness that way. If you’re planning to freeze them, do so after they’re baked—just place them in a freezer-safe bag, and they’ll keep for up to 3 months. Reheat directly from frozen in the oven for 15-20 minutes.

Scaling the recipe up or down

Need to make more (or fewer) sausage balls? No problem. If you’re doubling the recipe, just make sure to use two baking sheets so the sausage balls don’t overcrowd and steam instead of bake. If you’re halving the recipe, everything stays the same except the bake time might be a minute or two shorter, so keep an eye on them.

Common questions (and friendly answers!)

Q: Can I make these ahead of time?
Absolutely! You can mix and roll the sausage balls the day before, then just bake them when you’re ready. Or, bake them in advance and reheat them before serving.

Q: Do I need to add the milk?
Nope, the milk is totally optional. It makes the sausage balls a bit softer, but if you like them on the crispy side, you can skip it.

Q: Can I freeze these?
Yes! These freeze really well. Just bake them, let them cool, and store them in an airtight container in the freezer for up to 3 months.

Q: What can I dip these in?
They’re delicious on their own, but try honey mustard, BBQ sauce, or even a spicy mayo for extra flavor.

Q: Can I use a different type of cheese?
Of course! Feel free to experiment with cheeses like mozzarella, pepper jack, or even gouda.

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