Cheddar Bay Sausage Balls are my go to party food for the nights when I want something warm, cheesy, and basically impossible to stop eating. You know those days when people are coming over and you want to look like you tried really hard, but you also do not want a sink full of dishes? This is that recipe. They bake up golden, they smell like a cheesy biscuit dream, and they are sturdy enough to sit on a snack table without getting sad. I started making them for football games, and now my friends ask for them at random hangouts too. If you have ever stood in front of the fridge thinking, “I need something easy that everybody will actually eat,” you are in the right place.
Why This Recipe Works: A Sprinkle of Food Science
Let us talk about why these little bites turn out so good, even if you are not the type to measure perfectly. The magic is really about balance: fat, starch, and cheese working together so the sausage balls stay tender instead of turning into dry meat rocks.
The sausage brings fat and flavor. That fat melts as they bake, and it keeps everything juicy. The biscuit mix adds starch, which soaks up some of that fat and moisture and gives the balls structure so they hold their shape. Then the cheese melts and kind of glues the whole situation together while also adding salt and richness.
A few practical science-y reasons they work:
- Cold cheese melts a bit slower, so it spreads through the dough instead of disappearing instantly.
- Even mixing means you do not get pockets of dry mix hiding inside.
- High heat baking helps them brown quickly so they stay moist in the middle.
Also, using Red Lobster biscuit mix gives you that familiar buttery, garlicky vibe without needing a bunch of extra seasonings. It is like a shortcut that tastes like a treat.
Ingredient Notes & Shopping Tips
You do not need a huge grocery run for Cheddar Bay Sausage Balls, but choosing the right stuff makes a difference. Here is what I look for when I shop.
What you will need (and what to look for)
- Sausage: I usually grab pork breakfast sausage. Mild is crowd friendly, hot is great if your people like spice. If you use turkey sausage, pick one that is not super lean or the texture can get dry.
- Red Lobster Cheddar Bay Biscuit Mix: One box is typically perfect for a batch, but check the ounces because brands vary by store size packs.
- Cheddar cheese: Sharp cheddar tastes best. Pre shredded works, but if you have time, shred a block because it melts a bit creamier.
- Milk: Just a splash helps everything bind. Any milk works. Even unsweetened almond milk is fine in a pinch.
- Optional add ins: A pinch of garlic powder, a little chopped green onion, or a shake of smoked paprika if you want extra flavor.
Shopping tip: if you are making these for a gathering, buy two boxes of biscuit mix. Not because you need it, but because once people try them, you will wish you doubled it. I have learned this the hard way.
And if you are in the mood for other easy snack table foods, I love pairing these with something creamy like bacon ranch cheddar dip. It is the kind of dip that disappears fast.
“I brought these to a family get together and my uncle, who barely talks, asked me for the recipe. That is how I knew they were a winner.”
My Top Tips
I have made this recipe enough times to know where things can go a little sideways. Here is what I do now so they come out right every time.
Small moves that make a big difference
Use your hands to mix. I know it sounds messy, but it is the easiest way to get the sausage and biscuit mix combined without overworking it. If the mixture feels too dry to come together, add milk one tablespoon at a time.
Do not pack the balls tight. When you roll them, keep it gentle. If you squeeze them hard, they can bake up dense. I aim for about 1 to 1.5 inches, like a golf ball but slightly smaller.
Line your pan. Parchment paper saves you from scrubbing baked on cheese, and it also helps with even browning.
Watch the bake time. Ovens vary. Start checking early. You want browned tops and no raw doughy look in the middle. If you have a thermometer, you are looking for sausage to be safely cooked through, around 160 F for pork.
One more real life tip: if you are making these for brunch, they are ridiculously good next to something carb-y and cozy. I have served them alongside creamy bacon cheddar bagels youll want for breakfast today and it felt like a full on weekend spread with minimal effort.
How to Make Sausage Balls with Red Lobster Biscuit Mix
This is the part where you realize you are basically just mixing, rolling, and baking. It is simple, which is exactly why I love it. Here is my usual method for Cheddar Bay Sausage Balls.
Step by step directions
- Preheat the oven to 375 F. Line a baking sheet with parchment paper.
- Mix it up: In a large bowl, combine sausage, Red Lobster biscuit mix, and shredded cheddar. Add a splash of milk and mix until you do not see dry mix.
- Roll: Scoop and roll into balls, about 1 to 1.5 inches. Place them with a little space between each one.
- Bake for about 18 to 22 minutes, until browned and cooked through.
- Cool for 5 minutes before serving. They are molten hot right out of the oven.
If you want to prep ahead, you can roll them and chill them covered in the fridge for a few hours before baking. I have even frozen the uncooked balls, then baked from frozen with a few extra minutes added. That trick has saved me on busy weeks.
Also, if you are looking for another easy game day style bite, check out 4 ingredient honey bbq crockpot meatballs. That one is almost too easy, in the best way.
What to Dip Sausage Balls In
I am a dip person, so I never serve sausage balls without at least one option on the side. Cheddar Bay Sausage Balls are already flavorful, but dipping takes them into full snack legend territory.
Here are my favorite dips, depending on the vibe:
- Honey mustard: Sweet and tangy against the savory sausage is a perfect match.
- Ranch: Classic, creamy, and everyone knows what to do with it.
- Spicy mayo: Mayo plus a little hot sauce or sriracha, done.
- Warm queso: Honestly, if you have queso nearby, life is good.
If you want a dip that feels a little special but still easy, I am obsessed with this sausage balls with chipotle honey mustard dip. It is smoky, sweet, and gives you that “what is in this” reaction.
Common Questions
1) Can I make Cheddar Bay Sausage Balls ahead of time?
Yes. Roll them, cover, and refrigerate for a few hours. You can also freeze the unbaked balls and bake them straight from frozen with a little extra time.
2) Why are my sausage balls dry?
Usually it is sausage that is too lean, too much biscuit mix, or overbaking. Add a small splash of milk if the mixture looks crumbly, and start checking a few minutes early.
3) Do I have to use Red Lobster biscuit mix?
You do not have to, but it is what gives that signature flavor. If you swap it, you may need to add a little garlic powder and salt to get a similar taste.
4) Can I use a different cheese?
Yep. Sharp cheddar is my favorite, but pepper jack adds heat, and Colby jack makes them super melty. Just keep the amount about the same.
5) How do I store and reheat leftovers?
Store in the fridge in a sealed container for up to 4 days. Reheat in the oven or air fryer for the best texture. The microwave works, but they can get a little soft.
A snack worth repeating
If you try Cheddar Bay Sausage Balls once, you will get why they end up on repeat in so many kitchens. They are simple, filling, and they hit that cheesy savory comfort zone that makes people hover near the pan. If you want more versions and ideas, I have bookmarked Cheddar Bay Sausage Balls – Dang That’s Sweet and Cheddar Bay Sausage Balls – Baking Beauty for extra inspiration. Make a batch this week, set out a dip, and watch them vanish. Then do yourself a favor and stash a few in the freezer for future you.
Cheddar Bay Sausage Balls
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the pork breakfast sausage, Red Lobster biscuit mix, and shredded cheddar cheese.
- Add a splash of milk and mix until there are no dry pockets of biscuit mix.
- Scoop and roll the mixture into balls about 1 to 1.5 inches in size.
- Place the balls on the lined baking sheet with space between each one.
- Bake for about 18 to 22 minutes, until nicely browned and cooked through.
- Let cool for 5 minutes before serving.
