Name: Cream Cheese Sausage Balls (No Bisquick!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; 8 ounces sharp cheddar cheese; 8 ounces cream cheese (room temperature); 1 lb breakfast sausage (uncooked)

Ditch the Bisquick and make these ultra-tender cream cheese sausage balls from scratch. Perfect for breakfast, game day, or anytime snacking—ready in just 30 minutes!

A platter of cream cheese sausage balls.

Ever show up to a party with a plate of sausage balls and leave with an empty tray and zero leftovers? That’s these. These little bites are salty, cheesy, hard to put down, and totally doable without that yellow box of Bisquick.

We’ve been making sausage balls for years. They’ve shown up on Christmas morning next to cinnamon rolls and hot tea. They’ve made appearances during football games, potlucks, brunches, and even lunchboxes. You can eat ’em hot, or at room temp, they’re always good. Always.

And the best part? This version skips the mix and uses real ingredients you probably already have. No weird preservatives, no trans fats, just real food that tastes amazing.

Why You’ll Want to Bookmark This One

No Bisquick Needed. We’re swapping that mix for flour, baking powder, and salt. Honestly, it’s just as easy—and cheaper.
Cream cheese = game changer. It keeps the inside soft and almost a little creamy. Kind of like a cross between sausage balls and pimento cheese. But not greasy. Just better.
Total crowd-pleaser. These are a two-bite snack everyone loves. Great for breakfast. Or tailgating. Or Tuesday.
Only 6 ingredients. This isn’t one of those recipes that say “only 6 ingredients!” and then hit you with 14 steps. This is actually simple.

Last time I made these, they were part of a DIY appetizer spread with crispy Buffalo wings and Southern pimento cheese. Not a single one made it past halftime. They’re that kind of snack, the one people hover around and casually keep eating until the plate is mysteriously empty.

Ingredients You’ll Need

Here’s mostly everything you need to make sausage balls from scratch. Make sure to check the recipe card for the entire list.

The ingredients for sausage balls with cream cheese. — Gather the ingredients.

Breakfast sausage – I love Neese’s, but any fresh sausage works. Hot, mild, whatever fits your vibe. Spicy adds some kick!
Sharp cheddar cheese – Grate your own. Pre-shredded just doesn’t melt the same.
Cream cheese – Go for full-fat in a block. Don’t use the whipped stuff.
All-purpose flour – Just your regular pantry flour.
Baking powder + salt – These replace the leavening in Bisquick.

Pro Tip: Let the sausage, cheddar, and cream cheese sit out for a bit. Mixing is way easier when everything isn’t ice-cold.

Let’s Make Them

Step 1: Mix your dry stuff.
Whisk the flour, baking powder, and salt in a big bowl.

Step 2: Add the cheese and cream cheese.
Use a mixer if you have one. If not, roll up your sleeves and dig in with your hands.

The flour mixture in a mixing bowl with a whisk. — Whisk together the dry ingredients.

Cream cheese and cheddar cheese added to a mixing bowl. — Add cream cheese and cheddar cheese.

Cheese mixed with flour in a mixing bowl. — Combine the cheese with the dry ingredients.

Step 3: Add sausage.
Mix until it’s all combined. Don’t overdo it—just until everything holds together.

Sausage mixed with the rest of the ingredients. — Mix in the sausage.

Step 4: Roll into balls.
Scoop about 1 tablespoon for each. A cookie scoop works great. Line them up on a baking sheet.

Sausage balls on a baking sheet before they have baked. — Roll out into balls.

Baked sausage balls on a baking sheet. — Baked until browned.

Step 5: Bake.
Pop them into a 375°F oven for about 15 minutes. You’ll know they’re ready when the bottoms are golden and they smell incredible.

How We Eat Them (Spoiler: Anytime)

Game Day MVP – Put a plate of these on the coffee table and watch them vanish.
Breakfast all-star – Serve with scrambled eggs or next to a sweet something like cinnamon rolls.
Make-ahead lunch saver – These go straight into the lunchbox and are still tasty at room temperature.
Snack time hero – Need a grab-and-go bite between soccer practice and piano lessons? These work.

No dip needed, but ranch, honey mustard, or even a swipe of barbecue sauce would be right at home here.

Customize It

Want to switch it up? Do it.

Spicy – Use hot sausage, or add red pepper flakes.
Savory – Mix in onion or garlic powder.
Party dip pairings – Try sriracha mayo or garlic aioli if you’re feeling fancy.

How to Store or Make Ahead

In the fridge:
They’ll keep for 3-4 days in an airtight container. However, they will dry out so sprinkle a little water on them before reheating them.

In the freezer:
Freeze baked sausage balls in a zip-top bag for up to 3 months. Reheat in the oven (350°F, 10-15 mins) or microwave with a splash of water to keep them from drying out.

A Few Recipe Notes

Before you begin making this recipe, here are a few tips to make sure your sausage balls come out perfectly.

These sausage balls have breakfast sausage, cream cheese, and cheddar in them. I highly encourage you to remove these ingredients from the fridge and allow them to come to room temperature. This makes it so much easier to combine the ingredients.
Buy a sharp cheddar. Extra sharp if you can. The flavor of mild or medium cheddar tends to get lost, so a sharp cheddar is really the way to go.
You can use your hands to mix the ingredients but a stand mixer makes it easy as pie.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.