Tired of sausage balls that leave your fingers greasy? I was too. So I ditched the Bisquick and started making them from scratch using just flour, butter, and good sharp cheddar. The result? Golden, tender bites that actually hold their shape and don’t leave behind a greasy mess. Perfect for brunch, game day, or anytime you want something easy and homemade that still feels a little special.
Making Sausage Balls with Flour instead of Bisquick
Let’s talk sausage balls, the kind you actually want to eat. Not the greasy, weirdly doughy kind from your aunt’s New Year’s brunch table. These are homemade, buttery, baked-until-golden little bites of joy that don’t rely on a box of Bisquick. Because you know what? You don’t need it. Just real flour, a bit of butter, sharp cheddar, and breakfast sausage.
Featured reader review
“IGreat…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
These aren’t just for breakfast either. They’re perfect for tailgates, potlucks, lazy brunches, or if you’re anything like me, a quick grab-and-go snack while unwrapping gifts on Christmas morning. These sausage balls are one of our go-to crowd-pleasing starters.
We’ve even set them out next to oven baked candied bacon for a salty-sweet combo that disappears in minutes.And hey, if you love game day like I do, try pairing these with a dollop of light and refreshing green goddess dip and for a contrast in flavors, add some Triscuit cheese and pickle snacks.
What Makes These Different?
No Bisquick. No mystery powder. No grease puddle under each ball. Just a few pantry staples and a bit of mixing, no mess, no weird texture, no regrets.
These are:
- Tender, not dense or chewy
- Flavor-packed from sharp cheddar and good sausage
- Make-ahead friendly, which is a game changer for the holidays or busy mornings
And most importantly, not greasy. Like, actually not greasy.
The Bisquick recipe for sausage balls was on the back of the box when I was growing up. My mom used Bisquick for everything. I don’t really like the idea of using processed foods if I can avoid it, so I recreated a sausage ball recipe without Bisquick
Ingredient notes
Here’s a peek at the stars of the show:
- Breakfast sausage – go with something local if you can. We swear by Neese’s here in the South.
- Sharp cheddar – freshly shredded, always.
- Flour – plain ol’ all-purpose. No mix-ins required.
Grab the full recipe with exact amounts in the recipe card at the bottom.
How to Make Them (Three Ways, Actually)
You’ve got options here, depending on your mood, your patience, and how many dishes you want to wash.
1. Food Processor
This is the fastest and, frankly, cleanest method. Combine the flour, salt, baking powder, and cold butter in the bowl. Pulse until it looks like crumbly sand. Toss in your cheese and sausage, and let the machine do the work. I didn’t even know this was possible until recently
2. Stand Mixer
Second favorite. Dump everything in the bowl and mix just until combined. Easy, but be gentle, don’t overmix or you’ll lose that tender texture.
3. By Hand
This is how I made them for years, and they still came out great. It’s just messier, and honestly, you’ll probably want to scrub your hands after. But it works. Totally works.
// food processor, stand mixer, hand mixer //
Step 1: Combine dry ingredients
Step 2: Add sausage
Step 3: Form into balls
Step 4: Bake
Bake at 350°F for about 15 minutes. 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, don’t. Okay, maybe one.
Pro Tips I Wish I’d Known Sooner
- Room temp sausage blends way more easily.
- Freshly shredded cheese melts better and doesn’t clump.
- Want to prep ahead? Form them the night before and refrigerate. Bake fresh in the morning.
- Toaster oven is much better than the microwave for reheating. Trust me.
Variations You’ll Love
Feeling adventurous or just trying to mix things up?
- Almond flour works for a gluten-free version that still holds together.
- Add cream cheese for a super soft, rich texture.
- Pimento cheese adds a Southern twist that always gets compliments.
And if you’re not sure which to try first… go classic. The flour-based version is the one I keep coming back to, especially since it ditches the Bisquick without losing that comforting, nostalgic flavor.
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
These sausage balls are one of those recipes I make without thinking. They’ve become part of our traditions, quiet mornings, loud holidays, game day spreads. And the fact that they’re this easy? That just makes them all the more lovable.
If you make appetizers often, these are the tools worth having. My Appetizer Essentials board below, covers the basics that help you prep faster, cook evenly, and serve without scrambling at the last minute.
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.
Non Greasy Sausage Ball Recipe Without Bisquick
Ingredients
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons 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 rack.
- Bake for 15 minutes until slightly browned on the outside. Serve warm.
Video
Barbara’s Tips + Notes
- Let the sausage come to room temperature to make it easier to combine.
- You will get the best results if you grate the cheese instead of buying pre-shredded cheese.
- For perfectly shaped balls, use a small ice-cream scoop.
- You can refrigerate the balls prior to baking or freeze once they have been baked.
- To reheat, sprinkle with water and bake at 350º for 5-10 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!