Sausage Cheese Puffs – Football Friday

Sausage and Cheese Puffs – a twist on sausage balls – can bake and freeze for a quick breakfast on-the-go. Also great for parties! Sausage, bisquick, cheddar cheese and buttermilk. SO easy!! #sausage #breakfast #partyfood

Sausage and Cheese Puffs - a twist on sausage balls - can bake and freeze for a quick breakfast on-the-go. Also great for parties! Sausage, bisquick, cheddar cheese and buttermilk. SO easy!! #sausage #breakfast #partyfood
 

TGIFF!! It’s finally Friday! Can’t wait for all the good games this weekend.

I made these sausage puffs a couple of weeks ago and took down for breakfast after the football game.  They were a huge hit.  I would describe these puffs as gourmet sausage balls.  They are much easier to make than sausage balls.  No heavy mixing and rolling.  Just cook the sausage and mix with the other ingredients and scoop out.  I used a medium scoop and it was perfect.  I am going to double the recipe next time and freeze the leftovers.  These are a great lunch, dinner or party snack.  Stock the freezer for the holidays.  These will be perfect for Christmas morning at our house.

 

Sausage and Cheese Puffs - a twist on sausage balls - can bake and freeze for a quick breakfast on-the-go. Also great for parties! Sausage, bisquick, cheddar cheese and buttermilk. SO easy!! #sausage #breakfast #partyfood
 
 

 

 

Yield: 12 puffs 

Sausage Cheese Puffs

prep time: 5 MINScook time: 12 MINStotal time: 17 mins
 

ingredients:

 

  • 1/2 pound sausage
  • 1-1/2 cups biscuit/baking mix
  • 2 cups shredded Cheddar cheese
  • 6-7 Tbps buttermilk

instructions:

 

  1. Preheat oven to 400ºF.
  2. In a skillet, cook and crumble sausage until no longer pink; drain.  In a bowl, combine biscuit mix and cheese; stir in sausage. Add buttermilk and toss with a fork until just moistened. 
  3. Shape into 2-in. balls. Place on ungreased baking sheets. 
  4. Bake for 12-15 minutes or until puffed and golden brown. Cool on wire racks.
  5. Baked puffs may be frozen; reheat at 400 degrees F for 7-9 minutes or until heated through (they do not need to thawed first).
 

 

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Comments

  1. thanks for the info
    so it's not ground pork
    it's "sauage"
    too bad I live in Mexico and can't get pork sauage down here.
    oh well maybe I could make my own sauage

  2. just found your site and it is awesome
    what kind of sauage do you use fro the sauage cheese puffs?
    is it just plain ground pork or some type of breakfast sauage?

  3. Amanda Mae – I think you could freeze the dough. Just make sure to increase your cooking time if you don't thaw them out. Good idea!

  4. Instead of baking them and then freezing, could you flash freeze the drops, bags them, then just pull out what you want to bake when you need them? May be a dumb question…sorry! 🙂

    1. I do that all the time and they are perfect. Just be sure you have room in the freezer to do that! lol One Christmas I didn't and had to ask a neighbor if I could use her garage freezer, of course she obliged and I gave her this yummy treat.

  5. No doubt, TGIFF!!!!

    On XMAS eve, hubby and I have a tradition of snack food. He always requests sausage balls.

    These look like some that he would luv.

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