What can I use instead of Bisquick in sausage balls?

This iconic appetizer recipe relies on Bisquick for its beloved flavor and texture; substitutions haven't been tested.

Original Sausage-Cheese Balls

Name: Original Sausage-Cheese Balls
Prep time: 25 min
Total time: 50 min
Yield: 102
Ingredients: 3 cups Bisquick™ Original Pancake & Baking Mix; 1 lb uncooked bulk pork sausage; 4 cups shredded cheddar cheese (16 oz); 1/2 cup grated Parmesan cheese; 1/2 cup milk; 1/2 teaspoon dried rosemary leaves, crushed; 1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes; Barbecue sauce or chili sauce, if desired

Ingredients:8
Servings:102

By Betty Crocker Kitchens(Opens in a new tab)Updated 09/25/2025

Original Sausage-Cheese Balls

Ingredients:8
Servings:102

Our Original Sausage-Cheese Ball recipe is a crowd-pleaser, endorsed by over 2,000 home cooks and consistently ranked among our most requested! A Southern staple since the 1960s, these savory bites were so popular at parties, hosts reportedly used sign-up sheets to avoid a surplus of sausage ball offerings.

Created in the Betty Crocker Kitchens and first published in our 1999 Holiday Appetizer magazine, our recipe—using the iconic Bisquick™ (invented in 1930)—remains unchanged. The generous yield is perfect for large gatherings, or you can easily make a batch ahead and enjoy these cheesy, salty, savory treats whenever the craving strikes.

From casual get-togethers to elegant affairs, simply adjust the serving platter to elevate the presentation. Serve them plain or with a dipping sauce—either way, be prepared for them to vanish quickly! These Bisquick sausage-cheese balls are highly addictive; one is never enough.

Recipe Ingredients

Gather the below ingredients to create the delicious original Bisquick sausage and cheese balls.

Bisquick: Is the key to the perfect sausage ball texture. It binds the ingredients together so they don’t become cheesy puddles on your pans. If you’re looking to make gluten-free sausage balls, use our gluten-free sausage-cheese balls recipe, instead.

Pork Sausage: Our Kitchen experts recommend mild or hot pork sausage for the best results, but feel free to experiment! We’ve successfully tested other sausage varieties, including bulk chorizo and hot turkey sausage links (with the casings removed), with their own delicious results.

Cheddar Cheese: Our preferred choice for its complementary flavor and excellent melting quality that gives these appetizers the perfect texture. Don’t be tempted to substitute lower-fat cheese or one that doesn’t melt well, as the sausage balls will be too dry.

Parmesan Cheese: Use the grated version as it helps hold the balls together better than the shredded form.

Milk: Adds moisture to the sausage mixture to help form the perfect balls. While we used 2% milk during testing, any variety will work. We find the dairy notes in milk enhances the cheesy flavor.

Equipment You’ll Need

Here is the essential kitchen equipment you’ll need to make our Original sausage-Cheese Balls.

Rimmed Baking Sheets: The sides prevent the balls from rolling off as you put them in the oven while also ensuring even browning. We found during testing that if higher-sided pans are used, like cake pans, the sausage balls end up steaming, rather than browning, resulting in a less appealing grayish color.

Cookie Scoop: While not essential, a cookie scoop significantly speeds up the sausage ball-making process. Our tests show that a #70 scoop, filled level, yields approximately 102 one-inch balls. Or you can use a level tablespoon.

Additional Cookware You’ll Need: Large mixing bowl, spoon, dry and liquid measuring cups, measuring spoons.

How to Make Sausage Cheese Balls

Years of testing have yielded these expert tips for perfect sausage cheese balls. Refer to the recipe for the complete instructions.

1. Oven Prep

Heat your oven now so it will be hot when your sausage balls are ready to bake. We found greasing the pan with a little shortening or spraying them lightly with cooking spray prevents sticking without excess grease.

2. Make the Sausage Mixture

Combine all ingredients (except dipping sauce) until thoroughly mixed. Pro-tip: Break up the sausage as you add it to the bowl for faster mixing.

3. Shape Sausage Balls

Shape uniform balls for even cooking and leave a little space between on the pan for better browning.

4. Bake and Serve

For even browning, rotate the baking sheets halfway through baking time. We found it’s also important to remove the balls from the cookie sheet as soon as they come out of the oven to prevent sticking.

Possible Variations

Here are our favorite ways to give these appetizers a twist.

Change the Cheese: Try another shredded cheese flavor that will easily melt, such as Mexican blends, Swiss, or Mozzarella.

Spice it Up: Try adding zip with a few shakes of red pepper sauce or 1/2 to 1 teaspoon red pepper flakes. Alternatively, add 1 teaspoon of garlic powder for a savory boost, or substitute Italian seasoning for the rosemary and parsley. Reviewer BT1234 made their sausage balls with spicy turkey sausage for an extra kick.

Swap the Sauce: Ranch dressing, salsa, chili sauce, or even harissa (a spicy chili paste that comes in mild or spicy) will each give this snack new flavor.

Cheddar-Apple Sausage Balls: This variation adds juicy fresh shredded apple and a blend of seasonings for a sweet and savory twist.

Storing and Reheating

These Original Sausage-Cheese Balls are great to store and enjoy whenever you like. Use these guidelines for storing and reheating.

Storing Sausage Balls

Store cooled sausage balls within 2 hours of baking to avoid any bacteria that can cause food-borne illness.

Refrigerator Storage
Place them in a food storage container with a tight-fitting lid. Refrigerate up to 3 days.
Freezer Storage
Place in a freezer-safe food storage container. Separate layers using waxed paper or parchment paper to help avoid the balls from freezing together. Store in the freezer for up to 3 months.

Reheating Sausage Balls

Microwaving reheats sausage balls best, preventing dryness.

Refrigerated Sausage Balls
Microwave desired sausage balls uncovered on medium-high (70%) for 1 to 3 minutes, or until internal temperature reaches 160°F when tested with an instant-read thermometer.
Frozen Sausage Balls
Microwave desired sausage balls uncovered on medium (50%) for 1 to 2 minutes (depending on the quantity), until thawed. Then microwave on medium-high (70%) 1 to 2 minutes longer or until centers reach 160°F when tested with an instant-read thermometer.

Why Betty Users Love This Recipe

With over 2000 reviews and counting, this recipe is a top-rated favorite, renowned for its iconic flavor.

A crowd-pleaser at any gathering, from casual potlucks to elegant holiday celebrations, it's become a cherished tradition for many. Our community enjoys keeping these versatile sausage balls on hand for game-day or when they’re craving a salty snack, easily stored and reheated without losing their delicious taste.

Fans love this simple, straightforward recipe. It's perfect for family fun and easily adaptable to individual tastes.

Frequently Asked Questions

Ensuring your sausage cheese balls are fully cooked is crucial. Raw pork can harbor bacteria causing foodborne illness if undercooked. Since the cheese makes it difficult to visually confirm doneness, we recommend using an instant-read thermometer.

Our tests show that when the balls are brown on the outsides, the insides will be cooked as well. To make sure, we insert an instant-read thermometer into the centers of several balls. The internal temperature should reach 160°F for safe eating.

There are several reasons why your sausage balls are dry.

Too Much Bisquick: Measure Bisquick by spooning it into a cup and leveling it off, rather than scooping your measuring cup directly into the box. The baking mix compacts over time, so it’s easy to overmeasure it, if done improperly.

Using Low-Fat Cheese: This recipe needs regular cheddar cheese for the balls to turn out moist, cheesy, and delicious.

Overbaking: Begin looking for browning at the minimum baking time. If not browned, add a minute or two. Use an instant-read thermometer to double-check they are 160°F in the centers but not higher, or they will be dry.