We all know the classic recipe of sausage balls with the Bisquick, sausage and cheese. My mom made them for years when we were younger. I hadn’t made them in forever and didn’t really care too because I just couldn’t get passed the taste. Maybe it’s because the there’s no liquid in the mix and the Bisquick just mixes weird with the sausage, I’m not sure but I feel like the recipe always needed more.

I’ve experimented with several different things. I first went with the Gluten free Bisquick, and it was almost like you could taste the powder in it. It was horrible. So those got brought in to work and shared, as I know not everyone has the same hang ups that I do. I’m not afraid to admit I’m weird 🙂

So next time, I added applesauce. If you are not a baker, then you probably wouldn’t understand this incredible ingredient you can add to your breads and muffins, then keep them from drying out too much during the back process. And don’t worry about the flavor, you won’t even know there is applesauce if you try it. Any-hoo, the applesauce didn’t really have the effect I was looking for. It helped the gritty-ness but not enough to make me happy. So onto the next.

Then the angels sang as I was scrolling on Facebook. I wish I could find the person that was cooking these and credit this idea to him. I’ll keep looking and put his name here so you can find him if you want. He had the BRILLIANT idea of using the Red Lobster Cheddar Bay biscuit mix. Now you know these amazing, butter-garlic biscuits the compliment so many dishes, you know exactly how these sausage balls would be calling your name. He made his as normal, and mixed in the butter and seasonings, and brushed them after they cooked. So I thought what if….

Of course, I had to change it a tad. This biscuit mix also comes gluten free, praise the food lords! So I used a box of that, a roll of regular sausage, and of course loads of shredded cheddar cheese. I seasoned with a little Italian seasoning and pepper. Do not add extra salt or garlic. Unless you want these really garlicky. I made that mistake and could have killed vampires. Instead of putting the seasoned butter on AFTER, I though what if I dumped in with the mix before baking. I swear I could eat the whole batch. It was amazing! I think I found my new way of making this. I popped mine in the air fryer to cook instead of the oven. I cooked them on 350 for 11 minutes. You need to cook them for at least 10 minutes. I added an extra minute to get them a little crunchier. Adding a liquid make it so there was no gritty taste.

Also, fun fact: you don’t have to cook the sausage before making them. There are still loads of people that are under the impression the sausage has to be pre-cooked. It does not. Just mix the sausage in raw.

Let me know if you try it and how they turned out. Also, if you have tried to add other things to your recipes, let me know that as well. I’m always looking for new things to try and experiment with.