Combine all ingredients in a stand mixer then mix at low speed using the paddle attachment (or mix by hand) until all ingredients are evenly combined.
Roll dough into 1 1/2 inch balls and place on a baking sheet one inch apart. I use my handy-dandy cookie scoop to make quick work out of portioning these.
Bake at 350 degrees for 20-25 minutes or until lightly browned on the bottom.
NOTES
UPDATE: this recipe has garnered SO MANY comments regarding 2 vs. 3 cups of Bisquick so I want address it here in the recipe… I make it with three scant cups (meaning not scooped/packed cups). I have made these exactly as written dozens of times and they come out perfect and just like these photos every single time.
The uncooked dough is very hard to stir because it is stiff and crumbly so you’ll need to use the paddle attachment with a stand-mixer. If you don’t have a stand-mixer, use a wooden spoon to stir, then your hands to work the ingredients into a dough.
Definitely shred your own cheese. If you find that your sausage balls are too dry with 3 cups of Bisquick it might be because you’re using preshredded cheese. Preshredded cheese is coated with cellulose which is a moisture-blocking agent.
Don’t use the measuring cup to ‘scoop’ the Bisquick mix as it will pack too much into the cup. Spoon the mix into a measuring cup.
I ALWAYS use Jimmy Dean sausage in these.
I use hot sausage with these and think they’re perfect (and definitely not too hot for the little ones). Cheddar cheese just goes so well with a touch of heat. If you use regular or mild sausage, consider adding a little cayenne pepper!
