These sausage balls are made without Bisquick, using all-purpose flour, baking powder, cold butter, freshly grated sharp cheddar, and raw breakfast sausage. They bake up golden outside and tender inside, with no grease puddle on the pan. The sausage goes in raw, so there’s no browning first. You’ll have 60 sausage balls on the table in about 35 minutes.
Homemade Sausage Balls That Don’t Need the Box
Most sausage ball recipes start with a box of baking mix. These start the way biscuits do instead: cold butter pinched into the flour and baking powder, then the cheese and sausage mixed in. That butter is what gives them a biscuit-like crumb, and it’s why they don’t turn out dry the way some flour-only versions do. Nothing here comes from a mix, so the flavor is just cheddar, sausage, and butter. They’re my favorite for weekend and holiday mornings, and this is the version I keep coming back to.
Why I Use a Stand Mixer for Sausage Balls
I made these by hand for years and they came out fine, but a stand mixer gives me more consistent batches. Mix the flour, baking powder, salt, and cold butter first, then add the cheese. Add the sausage a little at a time and stop as soon as everything holds together.
Any Breakfast Sausage Will Do
Use whatever breakfast sausage you like, hot if you want a little heat or mild if you don’t. Let it sit out until it’s close to room temperature so it blends into the flour and cheese more easily. That matters most if you’re mixing by hand.
Breakfast One Day, Appetizer the Next
The comment I hear most is how light they are. That makes them work for either meal. Set a plate out on Christmas morning, or bring them to a tailgate or potluck.
We’ve even set them out next to oven baked candied bacon for a salty-sweet combo that disappears in minutes. They’re also good with green goddess dip with fresh tarragon and basil or Triscuit cheese and pickle snacks.
Featured reader review
“Great…lighter than the old Bisquik version! If serving at breakfast or as a part of “breakfast for dinner,” set out a little pitcher of warm maple syrup to drizzle over the balls!! YUM!”
Nancy
A Few Things That Keep Sausage Balls from Turning Out Dry
- If your breakfast sausage is lean and the mixture looks crumbly, add a few teaspoons of cold milk or water until it comes together. Another option is cream cheese sausage balls with a soft, creamy middle.
- Mix just until the dough holds together, since overmixing loses the tender texture. Scoop with a 1-tablespoon scoop so they bake evenly on a parchment-lined baking sheet.
- To make ahead, form the balls and refrigerate them overnight, or freeze them unbaked. You can also freeze them after baking. To reheat, sprinkle with a little water and bake at 350°F for 5 to 10 minutes.
- Self-rising flour works. Use 2 cups in place of the flour, baking powder, and salt, so you don’t add any of those.
- Need a gluten-free version? Try gluten-free sausage balls made with almond flour.
Six Ingredients, No Baking Mix
The exact amounts are in the recipe card below.
Buy a block of sharp cheddar and grate it yourself. Freshly grated cheese melts better and doesn’t clump the way pre-shredded cheese can.
How to Make Sausage Balls From Scratch
Step 1: Combine dry ingredients
Step 2: Add sausage
Step 3: Form into balls
Step 4: Bake
You’re looking for light browning and a firm set. They’ll smell incredible, and you’ll want to eat one right off the tray.
Six ingredients are all it takes to leave the baking mix behind, and when you’re ready to try something new, pimento cheese sausage balls with no grating are the next ones I’d make.
If you make appetizers often, these are the tools worth having. My Appetizer Essentials board covers the basics that help you prep faster, cook evenly, and serve without scrambling at the last minute.
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Sausage Balls Recipe Without Bisquick (Non Greasy Makes 60)
Video
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter cold
- 1 lb. breakfast sausage uncooked
- 8 ounces sharp cheddar cheese grated
Instructions
- Preheat oven to 400º. Line a rimmed baking sheet with parchment paper.
- Add flour, baking powder, salt and butter to a stand mixer or food processor and mix until butter is incorporated or pinch the butter together with your fingers until it is incorporated into the flour. Add grated cheese and mix. Add sausage a little at a time and mix until it comes together In the alternative, use your hands to combine.
- Using a 1 tablespoon ice cream scoop, form into balls and place on prepared baking sheet.
- Bake for 15 minutes until slightly browned on the outside. Serve warm.
Barbara’s Tips + Notes
- Let the sausage come to room temperature and grate the cheese from a block, so everything mixes easily and the cheese melts well.
- If the mixture looks crumbly, add a few teaspoons of cold milk or water until it holds together.
- If you’re using self-rising flour, use 2 cups in place of the flour, baking powder, and salt.
- Refrigerate the unbaked balls overnight, or freeze them raw and thaw in the fridge overnight before baking. Reheat baked ones sprinkled with a little water at 350°F for 5 to 10 minutes.
Nutrition
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Linda W Flood says
I am wondering if you brown the sausage first or put it in raw?
Barbara Curry says
Linda,
You put the sausage in raw and it cooks in the oven.
Barbara Curry says
You put it in raw, how easy is that!
Nancy Turner says
Great…lighter than the old Bisquik version! If serving at breakfast or as a part of “breakfast for dinner,” set out a little pitcher of warm maple syrup to drizzle over the balls!! YUM!
Barbara Curry says
The syrup is a great idea, thanks Nancy.
Nancy Turner says
I made sausage balls again for a fall party. I added chopped dates for a sweet note in the savory mix.
Barbara Curry says
Sweet and savory sounds delicious!
Emily says
I will be making these for Xmas morning … But wonder … Can I make these without the sausage? Would I need to adjust some other ingredients?
Barbara Curry says
I don’t think they would stay together without the sausage. If you just want a cheese biscuit, then try these with or without the caramelized onions.
Vonda says
Can you just use self rising flour instead of the flour, baking soda and salt
Barbara Curry says
Yes, I just never have self-rising flour around.
Tony says
Best recipe
Barbara Curry says
They’re my favorite for weekend or holiday mornings.
Heidi says
Thank you so much for this recipe! I never seem to have bisquick on hand so I’ve looked many times for a recipe to make sausage balls without bisquick. Your recipe is prefect! I’ve tried quite a few over the years- some were way too greasy, some were dry, some were downright impossible with the amount of flour called for. I wasn’t sure why add the butter, but I trusted you and glad I did! I did add a little water to the final mix bc my mixer was struggling. We love sausage balls and this is by far the best recipe I’ve found. It beats any bisquick recipe. If you’re on the fence, just give them a try. Thanks again!
Barbara Curry says
The butter is needed to make them biscuit like. If the sausage you’re using is lean, then you might need to add a little liquid to help it come together. Glad this was a success for you. Can’t live without sausage balls!
Chris B. says
Added a few tsp of cold milk to help it come together, and mixed half pork sausage and half venison sausage. They came out amazing. They have a good flavor, a nice crust, and Sooo soft inside. This will be my new go to dausage balls, AND patties recipe.
Barbara Curry says
Chris, I’m glad to hear the recipe works with venison sausage.
D says
They are great. I use Kroger Sausage (40-50% cheaper and just as good, very lean) I do add red pepper flakes for me and the boys but not for the kids. Saves going to grosery store, saves on calories. I don’t even use the butter, just a teaspoon of water. Great recipe!
Barbara Curry says
Any breakfast sausage will be great in these. We don’t have Kroger in NC but glad to know that their house brand is good.
Deb says
I added 3oz cream cheese to make them more moist. Great recipe!