Sausage Balls

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We didn't modify them, and we like them.

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A number of the reviewers below indicate that the recipe results in dry biscuits. My grandma's been making these probably for as long as Paula Deen has, and she doesn't use shredded cheddar - she uses 3 tablespoons milk and CheezWhiz (not 4 cups - it's one of the full-size small jars. I forget the measurement of the jar. Processed, yes, but it keeps the biscuits moist. And quite honestly, they taste really yummy. You're using Bisquick and Italian sausage, anyway, so it's not like the processed ingredients aren't already in there.

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These were dry and tasteless. Even dunking them in mayo didn't help. Don't wast the ingredients.

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Made these two days ago, heeding some suggestions in others' reviews. Used 1lb. hot sausage, 1 cup Bisquik, 8oz shredded white Cheddar, ground pepper, reconstituted minced dried onion, @1/4 tsp garlic powder.
These were awesome! I think next time I will try a little more Bisquik - the balls quickly lost their nice round shape after first 10 min. Quite ugly! But still very, very tasty. Addicting.
I also rolled some in Panko, and some in egg then Panko. These were both even better than the original sausage balls. Try it! It's a little more work - I only did it on 6. I don't know how I'd like doing it to the 48 1 inch balls which my recipe yielded.
This one will be a hit at Christmas!!

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After reading many of the previous reviews, I decided to follow some of the suggested additions to Paula's recipe. I added 1/4 tsp sage, 1/4 tsp celery seed, 1 egg and just a splash of milk. I decreased the amount of Bisquik to 2 cups. I baked 1/2 doz and froze the remaining balls. My daughter dropped by and we sampled the 6 and both loved them, even though she doesn't like sausage! I'm planning to make a maple syrup - mustard dipping sauce for next time.

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A keeper! I used 2.5 cups baking mix with a mixture of cheddar and pepper jack cheese. These were the first to go!

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These were very good. Brought them to a holiday party and they were one of the first to go. Like another viewer did, I added 1/2 cup of finely cut onion to the mix. I think it needs something else but I will play with this. The flavors are good. Will definitely be making these again for Christmas. So simple and easy.

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Just made these an even easier way and totally delicious. 1lb hot sausage, 1 pkg of Bisquick Chedder Garlic biscuit mix (package says it is 2 cups and 2c shredded smoked Chedder - all kneaded together, which takes a while - looks dry at first, but it comes together. Served with sauce of whole grain mustard + Dijon + mayo + sriracha+ agave syrup, all to taste. I have fond memories of growing up in south Texas and having these at Christmas parties, but usually made with deer sausage.

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I too have made this for years. Seems like Paula's recipe is a little dry so take the other comments to heart. One caveat: NEVER try to microwave these to reheat them. They will turn out golf ball-hard!

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Just reading her recipe it should be called Baking Mix balls and not sausage balls. Too much baking mix and not enough sausage. I make sausage balls with 1# mild sausage and 1# hot sausage, 10 ounces of shredded sharp cheese and 2 cups of baking mix, 1/4 cut of milk and 1/2 teas. of celery seed. Mix all together and then bake. I don't make a dipping sauce either.