- November 24, 2025
- Main Dishes
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.
If you love the flavors of Red Lobster biscuits and want an easy appetizer that works for parties, holidays, brunch, or game day, these cheddar bay sausage balls need to be on your menu. They’re everything people love about classic sausage balls but made completely from scratch; no Red Lobster biscuit mix or seasoning packet required. I love showing home cooks how simple it can be to swap the boxed mix for real ingredients and get even better texture and flavor every time.
This recipe makes light, tender, and golden brown sausage balls with that signature garlicky, herby Cheddar Bay taste. They bake up beautifully, freeze well, and reheat like a dream. Let’s dive in!
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
Dry Ingredients (Homemade Bisquick Mix)
- Flour
- Baking powder
- Baking soda
- Kosher salt
Seasonings for Cheddar Bay Flavor
- Garlic powder
- Onion powder
- Paprika
- Old Bay
- Dried parsley
These simple spices recreate the classic flavor of red lobster biscuits without relying on a boxed seasoning packet.
Sausage and Cheese
- 1 lb breakfast sausage
- 2 cups shredded sharp cheddar cheese
- Milk to bind the sausage mixture
Freshly shredded cheddar melts better and gives these delicious sausage balls their signature texture.
Optional Garlic Herb Butter
- Melted butter
- Fresh garlic
- Parsley
- Salt
Brush this on right after baking for extra flavor!
How to Make Sausage Balls Without Bisquick
- Preheat the oven to 400°F and set up a lined baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix the flour, baking powder, baking soda, salt, and all Cheddar Bay seasonings.
- Toss in the shredded cheddar until coated.
- Add the sausage and begin mixing the sausage mixture by hand or in a stand mixer.
- Add half the milk, then the rest until the dough holds together.
- Scoop using a small cookie scoop to create even 1-inch balls and place on the prepared baking sheet.
- Bake 20–25 minutes until firm, cooked through, and golden brown. Check for an internal temperature of 160°F.
- Brush with garlic herb butter if desired.
Tips for Perfect Sausage Balls Every Time
- Prevent dryness: Add milk gradually until the dough is cohesive.
- Fresh cheese matters: Avoid pre-shredded cheese, which contains starches.
- Avoid greasiness: Use standard breakfast sausage rather than extra-fat varieties.
- Portion evenly: A cookie scoop keeps sizes consistent.
- Check doneness: Look for browning and temp at 160°F.
- Place on paper towels after baking if extra grease appears.
Variations and Flavor Swaps
Try these fun twists:
- Add jalapeños for a spicy version
- Swap cheddar for pepper jack
- Mix in ranch seasoning
- Add minced jalapeño and cream cheese for a jalapeño popper version
- Smoke the sausage balls at 325°F
- Make gluten-free by swapping with a 1:1 gluten-free flour
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 Serve With Cheddar Bay Sausage Balls
Pair with dips such as:
- Spicy ketchup
- Honey mustard
- Garlic butter
- Creole mayo
They’re the perfect appetizer for parties, brunch, and tailgates.
FAQ: Sausage Balls Without Bisquick
Not enough milk or too much flour, fix it by adding additional milk gradually.
Yes, refrigerate or freeze raw. If baking from frozen, add about 5-7 minutes to the baking time.
No—milk and cheese bind the mixture.
I don’t recommend it; it leads to dryness.
Absolutely, just use two baking sheets. When baking, swap their positions in the oven halfway through so they cook evenly.
More Recipes To Try
Italian Style Goat Cheese Balls
Cranberry BBQ Sauce Sausage Burnt Ends
Cheddar Bay Sausage Balls Recipe
Ingredients
Sausage Ball Mixture
- 1.5 cups Flour
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1.5 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1/2 tsp Old Bay Seasoning
- 1 tbsp Dried Parsley
- 2 cups Shredded Cheddar Cheese I highly recommend shredding your own
- 1 lb. Ground Breakfast Sausage hot or mild
- 1/2 cup Milk
Garlic Herb Butter Topping (optional)
- 3 tbsp Butter
- 2 Garlic Cloves minced
- 2 tsp Dried Parsley
- 1 pinch Salt
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment or lightly grease it.
- Combine the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, onion powder, paprika, Old Bay, and dried parsley.
- Add the cheese: Shred the cheddar and toss it directly into the dry mixture until fully coated.
- Mix in the sausage: Add the breakfast sausage to the bowl. Use your hands to begin working it into the flour and cheese mixture.
- Add the milk: Pour in half of the milk and mix. Add the remaining milk a little at a time until the mixture becomes cohesive and fully combined. The mixture should hold together easily.
- Portion into balls: Use a 1-inch cookie scoop to form uniform balls. Place them evenly on the prepared baking sheet. (This recipe yields about 30 sausage balls.)
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Make the garlic herb butter (optional): Combine melted butter, minced garlic, parsley, and a small pinch of salt. Brush over the sausage balls while they are hot for extra Cheddar Bay flavor.
Notes
Notes
- Coating the cheese in the dry mixture helps it distribute evenly and prevents clumping.
- The milk replaces the typical fat from Bisquick and ensures the mixture binds properly.
- Add Parmesan or a pinch of cayenne if you want even more flavor depth.
- Freeze unbaked sausage balls on a sheet tray, then store them frozen—bake straight from the freezer for 5-6 extra minutes.