These Sausage Cheese Biscuits pack sharp cheese and savory sausage into little golden bites, with Bisquick keeping the preparation simple. Dated 1972, the handwritten card captures the practical appeal of baking-mix cooking: a short ingredient list, straightforward instructions, and a batch big enough to share. Although the title calls them biscuits, the dough is rolled into small balls, making them especially suited to appetizer trays, brunch tables, and casual gatherings. The card calls for very sharp cheese, which gives the biscuits plenty of flavor alongside the sausage. A little water brings everything together before baking. Serve them warm, when the cheese is fragrant and the outsides are lightly browned, for a satisfying bite of vintage home cooking.
Ingredients
- 1 lb pork sausage (hot, uncooked)
- 8 oz very sharp cheddar cheese (grated)
- 3 cups Bisquick baking mix
- 9 tbsp water
Instructions
Step 1: Prepare the Oven and Baking Sheets
- Preheat the oven to 400°F.
- Line two baking sheets with parchment paper.
Step 2: Mix the Sausage and Cheese
- Place the uncooked sausage and grated cheese in a large bowl.
- Mix until evenly combined.
- The card allows these ingredients to stand together for 3 hours at room temperature; for this preparation, mix them directly and keep the mixture refrigerated if there is a delay.
Step 3: Add the Baking Mix and Water
- Add the Bisquick and water.
- Work everything together until a uniform, firm dough forms.
Step 4: Shape the Biscuits
- Roll the mixture into small balls, approximately 1 inch across.
- Arrange them on the prepared baking sheets with a little space between them.
Step 5: Bake
- Bake for approximately 20 minutes, until lightly browned and cooked through.
- Check that the center of the sausage biscuits reaches 160°F.
- Serve warm.
Tips
- Grate the cheese from a block so it blends readily into the sausage mixture.
- Choose hot sausage for a peppery bite or mild sausage for a gentler flavor.
- Mix thoroughly so each biscuit contains sausage, cheese, and baking mix.
- Keep the balls similar in size for even baking.
- Use a small cookie scoop to portion the dough before rolling.
- If the dough seems crumbly, work it a little longer before adding extra water, then add only 1 tsp at a time if needed.
- For extra heat, add a small pinch of cayenne pepper.
- Serve with mustard or a favorite savory dipping sauce.
Transcription of the Original Recipe
Read or copy the transcription
Here's what's cookin' Biscuits Sausage-Cheese Serves 1972 Recipe from the kitchen of Flossie Payne 1 lb sausage (Owens-hot) 8 oz very sharp cheese grated mix & set 3 hours. (room temp). Add to 3 c. Bisquick, with 9 T. water. Roll into small balls (1/2 dollar size) Bake at 400° for 20 minutes.
From Transcription to Instructions
We love that Flossie’s note gives the essentials, so we kept the original amounts and the 400°F/20-minute bake, but the instructions expand that terse "mix & set 3 hours (room temp)" into safer, clearer steps: mix the raw sausage and cheese right away and refrigerate the mixture if you’re not proceeding, instead of leaving it out. We also spelled out the small steps you’ll appreciate, preheat, line sheets, roll into roughly 1-inch balls, space them, then bake and confirm the centers reach 160°F, so you can cook without guessing the order.
Nutrition
Calories: 190kcalCarbohydrates: 15gProtein: 8gFat: 11gSaturated Fat: 4.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 28mgSodium: 460mgPotassium: 100mgFiber: 0.5gSugar: 2gVitamin A: 115IUCalcium: 110mgIron: 1mg
