Ingredients:

  • 1 lb bulk pork sausage
  • 2 cups Bisquick Original Pancake & Baking Mix
  • 1 lb sharp cheddar cheese, freshly grated
  • 0.5 tsp garlic powder
  • whole milk (optional, add 1 tablespoon at a time if needed)

Instructions:

  1. Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper to prevent sticking.
  2. Remove the 1 lb of bulk pork sausage from the refrigerator exactly 15 minutes before you plan to mix until the chill is gone but the meat is still firm. Note: This prevents the fat from being too hard to incorporate.
  3. In your largest mixing bowl, add the 2 cups of Bisquick mix, the 1 lb of freshly grated sharp cheddar, and the 0.5 tsp of garlic powder.
  4. Add the tempered sausage into the bowl, breaking it into small chunks with your fingers.
  5. Using your hands or a stand mixer on the lowest setting, begin to knead the ingredients together.
  6. Continue mixing until no dry white flour is visible at the bottom of the bowl.
  7. If the mixture feels too crumbly or won't hold a ball shape, add the whole milk 1 tablespoon at a time until the dough feels tacky and cohesive.
  8. Using a 1 tablespoon scoop, portion the dough and roll it between your palms into 2.5 cm (1 inch) spheres.
  9. Place the balls on the baking sheet, leaving at least 2.5 cm of space between them to allow for air circulation.
  10. Bake for 20 minutes until the tops are a deep golden brown and the bottoms are crisp. Check for an internal temperature of 71°C (160°F).