Sausage Balls Recipe Without Bisquick (Non Greasy)

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.

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.

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 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.