Chicken Sausage Bisquick Balls (Print Version)

Savory, cheesy chicken and sausage bites baked to golden perfection, perfect for snacks or gatherings.

# What You'll Need:

→ Meats

01 - 1 pound cooked chicken breast, shredded
02 - 1/2 pound uncooked breakfast sausage, casing removed

→ Cheeses

03 - 2 cups sharp cheddar cheese, shredded

→ Baking Mix

04 - 2 cups Bisquick or all-purpose baking mix

→ Dairy

05 - 1/2 cup whole milk

→ Seasonings

06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon smoked paprika (optional)

# Steps to Follow:

01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
02 - In a large mixing bowl, mix shredded chicken, sausage, cheddar cheese, Bisquick, garlic powder, onion powder, black pepper, and smoked paprika if using.
03 - Add whole milk to the mixture and blend thoroughly. Use your hands if necessary to ensure an even consistency.
04 - Use a tablespoon or small cookie scoop to portion the mixture, then roll each portion into a ball about 1 to 1.5 inches in diameter. Space the balls evenly on the prepared baking sheet.
05 - Bake the balls for 22 to 25 minutes until golden brown and cooked through.
06 - Allow the balls to cool for 5 minutes before serving. Serve warm with preferred dipping sauces.

# Additional Tips::

01 -
  • They come together in under an hour, making them perfect for unexpected guests or when you need something impressive without fuss.
  • One hand-held bite delivers real, satisfying flavor—not empty carbs or grease.
  • They freeze beautifully, so you can bake a fresh batch whenever the craving hits.
02 -
  • Don't skip the cooling time or they'll fall apart; five minutes feels short, but it matters.
  • If your mixture feels too wet to hold a shape, you used too much milk—dust in a tablespoon more Bisquick and stir gently.
03 -
  • Use a cookie scoop for uniform sizing; they'll bake evenly and look professional on the plate.
  • Don't overmix once the milk goes in—just until you see no dry streaks, or they can turn dense.
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