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If you are a fan of Cheddar Bay Biscuits, then you’ll love these cheesy Red Lobster sausage balls. Made with just 4 ingredients, they’re the perfect bite-sized appetizer.
This recipe is an absolute crowd-pleaser! With just 4 simple ingredients, it’s quick, easy, and always a hit with my family. Every time I make these cheesy, savory sausage balls, they disappear in no time. Using the classic Red Lobster biscuit mix as a shortcut, you get all those familiar, irresistible flavors with minimal effort. The garlic in the Cheddar Bay mix pairs perfectly with the savory sausage, and of course, everything’s better with cheese! This is one of my favorite go-to appetizers for any occasion—it’s reliable, delicious, and sure to be a family favorite. Dip em’ in a good ranch dressing and they are even better!
Cheddar Bay Sausage Ball Ingredients
Only 4 ingredients make this delicious appetizer:
- Pork sausage – I like using the ‘hot’ variety, it gives a great flavor
- 1 box Cheddar Bay Biscuit mix – you can also use 2 ½ – 3 cups of Bisquick mix instead. I like using the Cheddar Bay mix because it’s so flavorful.
- Cream cheese – softened
- Sharp cheddar cheese – shredded, a helpful tip is to shred your own cheese, it saves you money and contains less preservatives.
How to Make Red Lobster Sausage Balls (aka Cheddar Bay Sausage Balls)
Just a few simple steps to make these delicious bites:
- Step 1: Begin by preheating your oven to 400℉.
- Step 2: Prep time is so quick for these, combine all ingredients, including the seasoning packet that comes with the Cheddar Bay biscuits, and mix well in an electric stand mixer at low speed until the mixture is well combined.
- Step 3: Use a cookie scoop or a tablespoon to scoop 1-inch balls onto a parchment paper-lined sheet pan.
- Step 4: Cook time is 18-20 minutes, bake until golden brown and completely cooked through (160℉).
Tips for Making Sausage Balls
Use an electric stand mixer – I like to mix it all with the dough hook or cookie dough paddle attachment. If you don’t have one you can use your hands to mix in a large mixing bowl.
Add some sharpness – Use sharp or extra sharp cheese for more flavor. I actually love the flavor of the extra sharp white cheddar. I think it’s even more punchy than the yellow cheddar.
Experiment with flavors – Try pepper Jack, a mix of fresh shredded Parmesan and mozzarella, or a Mexican blend for different flavor profiles.
Switch up the sausage – I like using hot sausage, but try mild sausage or breakfast sausage for different tastes. If you want a more herb-y flavor, try using sage sausage.
Dip for Sausage Balls
You can use ranch dressing, honey mustard, BBQ sauce, Tzatziki, marinara dipping sauce, sour cream, Chick-Fil-A sauce, or I know this sounds strange, but I love spreading a little jalapeño jelly on mine.
Storing and Re-Heating Leftovers
Leftover sausage balls can be kept in the refrigerator in a freezer bag for up to 4 days, according to the USDA. When you want to reheat, you can pop them in the oven at 350℉ for about 10 minutes, or in the air fryer at 350℉ for 5 minutes or until cooked through. You can also freeze them in an airtight container for up to 5 months. Simply thaw in the fridge before re-heating.
More Bite-Sized Appetizers
Bacon Wrapped Dates
Cranberry Brie Bites
Deviled Eggs
Shrimp Taco Bites
Kielbasa Appetizer
Blue Cheese Bombs
Bang Bang Shrimp
Cream Cheese Wontons
Red Lobster Sausage Balls
Equipment
- Electric Stand Mixer (optional)
Ingredients
- 1 pound pork sausage (I like the "hot" variety)
- 1 (11.36 ounce) box Red Lobster Cheddar Bay Biscuit Mix
- 8 ounces cream cheese (softened)
- 1 cup sharp cheddar cheese (shredded)
Instructions
- Preheat oven to 400℉Combine sausage, cheddar bay biscuit mix (with included seasoning packet), softened cream cheese, and cheddar cheese in the bowl of an electric stand mixer.
- Mix on low speed until well combined.
- Use a cookie scoop to scoop 1" balls onto a parchment-lined baking sheet.
- Bake 18-20 minutes in preheated oven or until cooked through (160℉) and golden brown. Serve plain or with ranch dip, BBQ sauce, or honey mustard.
