Rotel Sausage Cream Cheese Drop Biscuits – a delicious twist on sausage balls – can bake and freeze for a quick breakfast on-the-go. Equally delicious as a party appetizer! Only 6 ingredients – sausage, cream cheese, Rotel diced tomatoes and green chiles, Bisquick, cheddar cheese, and buttermilk. SO easy!! Use gluten-free Bisquick for a gluten-free dish.
In a skillet, cook and crumble sausage until no longer pink; drain. Remove from heat. Add cream cheese and rotel. Stir to combine.
In a bowl, combine biscuit mix and cheese; stir in sausage mixture. Add buttermilk and toss with a fork until just moistened.
Shape into 2-in. balls. Place on ungreased baking sheets.
Bake for 12-15 minutes or until puffed and golden brown. Cool on wire racks.
Notes:
I used Jimmy Dean hot sausage. Feel free to substitute ground turkey sausage for a lower-calorie dish.
You can use regular, gluten-free, or Heart Healthy Bisquick.
To make homemade buttermilk, combine 1 cup whole milk with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit at room temperature for 5 to 10 minutes.
Make sure to drain the Rotel well. I drain it in a colander and pat it dry with a paper towel.
Having too much moisture in the tomatoes will result in flatter biscuits.
I used a medium cookie scoop to scoop the dough and it was perfect.
Feel free to use a smaller, larger cookie scoop or ice cream scoop. Just make sure to adjust the cooking time accordingly. Smaller biscuits won’t take as long to cook, and larger biscuits will take a few minutes longer.
Can Sausage Drop Biscuits be frozen? Yes. Bake the biscuits and cool completely. Transfer biscuits to a freezer bag and freeze for up to 3 months.
Store leftovers in an airtight container in the fridge.