Cream Cheese Sausage Balls (No Bisquick!)
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!
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)
Instructions
- Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
- Add flour, baking powder, and salt to the bowl of a stand mixer and whisk together. Attach the dough hook and add the cream cheese and shredded cheddar cheese. Mix until the flour is incorporated. (If you're not using a mixer, you will need to use your hands to combine the ingredients, don't use an electric mixer).
- Add the breakfast sausage and mix until it is well combined.
- Roll the mixture into balls with about 1 tablespoon of the sausage mixture. A small cookie scoop or portion scoop works well for this. Place the balls on the prepared baking sheet and bake for 15 minutes until just slightly brown. You can flip one over and check to see if the bottom is browned. When fully cooked, remove from the oven. Serve hot or warm.
Barbara's Notes + Tips
- 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 before you begin cooking.
- Buy a sharp cheddar. Extra sharp if you can. The flavor of mild or medium cheddar blends 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.
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 20mg | Sodium: 186mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 141IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 0.5mg
