These can be frozen before baking. Put the balls on a cookie sheet and freeze, then transfer them to plastic bags; seal well. When you want to serve them, don't defrost, just add about 5 minutes to the baking time. I like to keep some in the freezer for unexpected company. Use within a few weeks.
Ingredients
- 3 cups Bisquick
- 1 pound bulk pork sausage, hot, sage or regular
- 10 ounces grated Cheddar cheese
- 1/2 cup finely chopped pecans
Directions
Do not use low-fat products or this recipe won't work. Have ingredients at room temperature. Combine well, using your hands. Mixture will be sticky. With wet hands form into small balls. Bake on ungreased cookie sheets at 325 degrees for about 15 - 20 minutes until golden brown.
Print this recipe
Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
ebowers@matnet.com
Sausage Biscuit Balls