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.
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.
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
Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage
on Instagram!
Cindy says
Best sausage ball recipe ever. Tastes better than making with bisquick
Barbara Curry says
I agree, just made a batch tonight and froze them so I’ld have them on hand for the Holidays.
Samantha Nelson says
I apparently used to big a scoop I only got 14 balls but it was definitely the quickest prep time I ever had for them cooking now will get back too you!
Barbara Curry says
You might need to cook them a little longer if they are larger. It shouldn’t be a problem.
S. Taylor says
I am tickled to have found this recipe. Instructions were so easy to follow using the food processor . I didn’t have breakfast sausage so I substituted Italian sausage, and mozzarella for the cheddar. Served them with marinara dipping sauce. What a delightful recipe and a great site. Thanks bunches!
Barbara Curry says
That sounds like a great savory change to this traditional recipe. So glad you liked it.
Brenda says
These are the best recipes. I really enjoy your posts. I love the simplicity of the recipes. Thank you
Barbara Curry says
Thank you, I’m glad you’ve found some you like and this is a fan favorite.
Nadine says
i halved the recipe – it was a little dry, so i added a splash of milk and a tablespoon of melted butter to get the dough to come together. it baked for about 5 minutes longer than the recipe. came out perfectly tasty! crunchy and golden on the outside.
Barbara Curry says
All sausage is a little different. I’m glad you got it to work.
Laurie Hunter says
Good flavor and texture (not greasy), but dry. Difficult to form into balls and taste was on the dry side. I would increase butter to 1/2 cup next time.
Barbara Curry says
I might decrease the flour if they’re too dry. Adding butter might make them too greasy.
Marci McCall says
I don’t have a 1 tablespoon ice cream scoop so I used a bigger one and mine came out a little bit bigger and I had to bake them about 10 minutes longer so mine took 25 minutes to cook because they were there but the whole house smells wonderful. Can’t wait to try it. Just letting it cool down a bit.
Barbara Curry says
I hope you enjoyed them.