Ingredients:

  • 1 lb ground pork sausage
  • 2 cups Bisquick baking mix
  • 16 oz sharp cheddar cheese, freshly shredded
  • 8 oz cream cheese, softened
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 350°F (180°C). <small>Note: A consistent temperature is vital for the leavening in the baking mix to activate properly.</small>
  2. Grate the cheddar while it is still slightly chilled. <small>Note: Freshly grated cheese melts much better than the bagged stuff.</small>
  3. Cream the cheeses. Place the 8 oz cream cheese and 16 oz shredded cheddar in your mixer bowl. Beat until they're mostly combined and looking fluffy.
  4. Add the protein. Drop in the 1 lb ground pork sausage. Mix on low speed until the sausage is broken up and distributed.
  5. Whisk the dry bits. In a separate small bowl, combine the 2 cups Bisquick, 0.5 tsp garlic powder, 0.25 tsp onion powder, and 0.25 tsp cayenne pepper.
  6. Integrate the dough. Gradually add the dry mix to the sausage mixture. Mix until no white streaks of flour remain. It will be thick and slightly tacky.
  7. Scoop and roll. Use a cookie scoop to portion out 1 inch balls. Roll them between your palms until they are smooth and round.
  8. Arrange the tray. Place the balls on the lined baking sheet about 1 inch apart. They don't spread much, so you can fit quite a few on one tray.
  9. Bake the batch. Slide the tray into the center rack for 20 minutes until the tops are matte and the bottoms are sizzling golden.
  10. Rest the meat. Let the tray sit on a wire rack for 5 minutes before serving. <small>Note: This allows the internal juices to redistribute so they don't fall apart.</small>