Southern Sausage Biscuits by Mary Ann Crouch & Jan Stedman
Submitted by betty.riordan
Spicy sausage and sharp cheddar mixed into biscuit dough, rolled into bite-sized balls and baked golden for Southern party appetizers
YIELD
12 servingsPREP
5 minCOOK
15 minREADY
20 minDown South, these little sausage balls show up at every gathering from church potlucks to tailgates, and for good reason.
Hot sausage gets mixed with extra-sharp cheddar and biscuit mix, then baked into golden, savory bites that are crispy outside and tender inside.
Make a big batch, freeze half, and you’ll always have a crowd-pleaser ready to go in 15 minutes.
Pro Tips
- Use hot sausage for a proper kick, mild if feeding kids
- Drain sausage thoroughly after cooking to prevent greasy balls
- Roll them nickel-sized so they cook evenly
- Reheat frozen balls at 325°F for 10 minutes, no thawing needed
Ingredients
Directions
Mix well, roll into tiny balls [size of a nickel]
Cook at 400℉ (200℃). for 10 to 15 minutes.
Drain on a wire rack covered with a paper towel. May be frozen.
To reheat, bake for 10 minutes at 325℉ (160℃).
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