These easy Biscuits and Gravy Sausage Balls are the perfect bite size appetizer served with white pepper gravy for dipping! Perfect for an easy Christmas breakfast or a fun holiday appetizer for a party!
1package, 2.75 oz Pioneer Peppered Gravy Mix, prepared per package directions
Salt and cracked black pepper, to taste
Preheat the oven to 350°F. Line a baking sheet with parchment or silicone baking mat. Set aside.
Stand Mixer: In a stand mixer with whisk attachment, add biscuit mix, onion powder, smoked paprika, garlic powder, and cayenne pepper. Quickly whisk together on low until spices are incorporated into biscuit mix. Switch whisk attachment out for paddle attachment. Then, add in the sausage, milk, and cheeses. Beat on low speed until well combined.
By Hand: In a large bowl, whisk to combine the biscuit mix, onion powder, smoked paprika, garlic powder, and cayenne pepper. Add in the sausage, milk, and cheeses. Use hands to mix all ingredients together, until well combined.
Gather two tablespoons of the sausage mixture using a cookie scoop and then roll into balls. Place balls on cookie sheet spaced appropriately 2 inches apart. Bake for 20-22 minutes or until sausage balls are golden brown.
While the sausage balls are baking, make the Peppered Gravy according to the package directions. Salt and cracked black pepper, if needed, to taste. Serve hot sausage balls on a platter with a bowl of warm gravy for dipping!
Store leftovers in an airtight container for up to 5 days.
You can reheat them in the microwave for a few seconds, or back into the oven for 10-15 minutes, until heated through. I also love to reheat them in the air fryer at 400°F for 3 to 4 minutes. The air fryer really helps to re-crisp them up on the outside.
Place the un-baked sausage balls onto cookie sheets and then store them in the fridge covered with plastic wrap up to 24 hours before. Pop them into the oven, when your guests arrive, and bake according to the recipe directions
Place the formed sausage balls onto a baking sheet and place it in the freezer. Once the sausage balls are frozen, transfer them to a ziplock freezer bag to store for up to 4 months.
When you are ready to bake them, let the balls thaw for 20 to 30 minutes and then bake as directed in the recipe below.