Cheddar Bay Sausage Balls Recipe

These homemade Cheddar Bay sausage balls skip the boxed mix and build big flavor from scratch with sharp cheddar, garlic herb seasoning, and tender, buttery dough. They bake up golden, savory, and irresistibly delicious. Perfect for parties, game day, or serving warm straight from the oven.

These Cheddar Bay sausage balls are made from scratch without Bisquick, using sharp cheddar and a garlic herb seasoning blend. They bake up golden and tender in about 20 to 25 minutes, so they work for parties, brunch, and game day.

If you love Red Lobster style Cheddar Bay biscuits, these are for you. You get all the garlic, herb, and cheesy flavor with no boxed mix and no seasoning packet. A homemade baking mix made from pantry staples gives you more control over texture and grease. This post also covers gluten-free, low-carb, and air fryer versions, plus a make-ahead plan for the holidays.

Why You’ll Love These Cheddar Bay Sausage Balls 

When you skip boxed mixes and make your own dry blend, you get total control over flavor, texture, and moisture. Homemade allows you to avoid extra grease, improve consistency, and get that perfect balance of sausage, sharp cheddar cheese, and seasonings inspired by Red Lobster biscuits.

These cheddar bay biscuit sausage balls are:

• Tender on the inside with crisp edges
• Packed with garlicky, buttery Cheddar Bay flavor
• Easy to mix in one large mixing bowl
• Great for prepping ahead for parties or busy mornings
• Perfect for tailgates, brunch spreads, and sharing

Once you try the homemade version, the Red Lobster Cheddar Bay biscuit mix won’t hit the same.

Ingredients for Homemade Bisquick Sausage Balls

Homemade Baking Mix

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

Cheddar Bay Seasoning

• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp Old Bay seasoning
• 1 tbsp dried parsley

These spices give you the same garlic, herb, and light seafood spice flavor that Red Lobster-style biscuits are known for. Mix a double or triple batch of the seasoning in a small jar, so it is ready for the next time.

Sausage and Cheese

• 1 lb ground breakfast sausage, hot or mild
• 2 cups freshly shredded sharp cheddar cheese (about 8 oz)
• 1/2 cup milk

Shred the cheese from a block. Pre-shredded cheese has a starch coating that can make the dough dry.

Garlic Herb Butter (optional)

• 3 tbsp melted butter
• 2 garlic cloves, minced
• 2 tsp dried parsley
• 1 pinch salt

Brush this on right after baking for extra Cheddar Bay flavor.

No-Bisquick Sausage Balls: Homemade Baking Mix vs Store-Bought Bisquick

Bisquick is a baking mix made of flour, shortening, leavening, salt, and sugar. You can get the same lift with pantry staples. The table below shows how the two compare for sausage balls.

	Homemade mix (this recipe)	Bisquick Original
Flour per 1 lb sausage	1 1/2 cups all-purpose flour	About 3 cups of mix
Leavening	1 1/2 tsp baking powder, 1/2 tsp baking soda	Built in
Fat	From the sausage and cheese	Shortening built into the mix
Liquid	1/2 cup milk	Usually none
Seasoning	Garlic, onion, paprika, Old Bay, parsley	None, so you add your own
Texture	Light and tender with crisp edges	Soft and a bit denser
Best for	Cheddar Bay flavor and less grease	A quick shortcut

How to Make Your Own Baking Mix for Other Recipes

If you want a stand-in for Bisquick in other recipes, mix this for every 1 cup of mix you need:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp cold butter or shortening, cut in until crumbly

For these sausage balls, you do not need to cut in any fat. The sausage and cheese already bring plenty, and the milk makes up the difference. That is why this recipe uses less flour and adds milk compared to the classic 3-ingredient version.

How to Make Sausage Balls Without Bisquick

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk the flour, baking powder, baking soda, salt, and all of the seasonings.
3. Add the cheese. Toss the shredded cheddar in the flour mixture until it is coated.
4. Add the sausage. Work it into the bowl with your hands or a stand mixer.
5. Add the milk. Pour in half, mix, then add the rest a little at a time until the dough holds together.
6. Scoop. Use a 1-inch cookie scoop to make about 30 even balls. Place them 1 inch apart on the pan.
7. Bake for 20 to 25 minutes until golden brown and 160°F inside.
8. Brush with garlic herb butter while they are hot, if you like.

How to Keep Sausage Balls From Spreading or Sticking

• Start cold. Use sausage straight from the fridge. If the dough feels soft or greasy, chill the whole bowl for 15 minutes before scooping.
• Go easy on the milk. Too much milk makes the dough slump and spread. Stop adding it as soon as the dough holds together.
• Use parchment paper. It stops sticking better than a greased pan. A silicone baking mat works too.
• Give them space. Leave about 1 inch between balls so the heat can reach all sides.
• Shred your own cheese. Block cheese melts smoothly and keeps the balls from drying out.
• Choose regular breakfast sausage. Extra fatty sausage leaves a greasy pan. Blot finished balls on paper towels if you see grease.
• Check the temperature. Pull them when they reach 160°F inside.

Swaps and Variations

Can I Use Turkey or Chicken Sausage?

Yes. Lean sausage has less fat, so the dough can bake up drier and a little firmer. To keep the texture close to the original:

• Stir in 1 tbsp melted butter or olive oil.
• Add 1 extra tbsp of milk only if the dough looks crumbly.
• Bake until the balls reach 165°F inside, since poultry needs a higher temperature than pork.

Cheese Blends

• Sharp cheddar: The classic choice for bold flavor.
• Sharp white cheddar and Monterey Jack: Use 1 1/2 cups sharp white cheddar and 1/2 cup Monterey Jack for a sharper bite with a creamier melt.
• Pepper jack: Swap in half or all of the cheddar for a little heat.

Flavor Mix-Ins

• Jalapeño: Add 2 tbsp minced jalapeño with the seeds removed.
• Jalapeño popper: Mix 4 oz softened cream cheese into the sausage first, add the jalapeño, and start with just 2 tbsp of milk. Add more only if needed.
• Ranch: Stir in 1 tbsp ranch seasoning mix.
• Extra depth: Add 1/4 cup grated Parmesan or a pinch of cayenne.
• Smoked: Cook them on a smoker or pellet grill at 325°F until they reach 160°F inside. Start checking at 25 minutes.

Gluten Free

• Swap the all-purpose flour for 1 1/2 cups of a gluten-free 1:1 baking blend, such as King Arthur Measure for Measure.
• Add 1/4 tsp xanthan gum if your blend does not already have it.
• Stir in 1 to 2 extra tbsp of milk, since gluten-free flour soaks up more liquid.
• Let the dough rest for 5 minutes before scooping.
• Bake as directed until golden and 160°F inside.

Make-Ahead, Freezing, and Reheating Instructions

• Form uncooked balls and freeze on a sheet tray. Store in a freezer bag or freezer-safe container.
• Bake from frozen, adding 3–5 minutes to the cook time.
• Store leftovers in an airtight container for 3–4 days.
• Reheat in an air fryer or oven until warm.
• Leftover sausage balls make great breakfast sandwiches.

What to Pair With

These are mostly served as an appetizer, but they fit into a bigger meal too.

Dips and Sauces

• Spicy ketchup
• Carolina Gold BBQ Sauce
• Cowboy Butter or Garlic Butter
• Creole Remoulade Sauce (great with the Red Lobster vibes)
• Dill Pickle Ranch Dressing

A Brunch Spread

• Fruit salad
• Sheet pan breakfast burritos or these slow cooker egg bites
• Crispy breakfast country potatoes
• Mimosas or coffee

For a Heartier Meal

• Kale Caesar Salad
• Roasted vegetables
• A bowl of roasted red pepper and tomato soup or clam chowder

Serve them at game days, set them out with wings, chips, and a few dips so guests can build their own plates.s.

FAQ: Sausage Balls Without Bisquick

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