Sausage Cheddar Biscuit Bites with Honey Mustard

Why You’ll Love This Recipe

• Classic sausage balls with a savory upgrade: scallions for freshness and paprika for gentle warmth.
• Bronzed, cheesy edges and tender biscuit centers—perfect party bite.
• Hands-off baking and a quick whisked honey-mustard dip.
• Make-ahead and freezer-friendly for stress-free entertaining.

Grocery List

• Produce: Scallions (green onions)
• Dairy: Sharp cheddar, Milk, Mayonnaise
• Pantry: Bulk pork sausage, Biscuit baking mix, Dijon mustard, Honey, Apple cider vinegar, Paprika, Kosher salt

Full Ingredients

Sausage–Cheddar Biscuit Bites

• 1 lb (450 g) bulk pork breakfast sausage (mild or hot)
• 2 cups (225 g) sharp cheddar cheese, freshly shredded
• 2 cups (240 g) biscuit baking mix (e.g., Bisquick)
• 2 scallions, thinly sliced (about 1/3 cup; use whites and greens)
• 1/4 tsp paprika (sweet or smoked), plus more to garnish
• 2–4 tbsp (30–60 ml) milk, as needed if mixture is dry
• Optional: 1/4 tsp freshly ground black pepper or a pinch of cayenne for heat

Honey–Mustard Dip

• 1/4 cup (60 g) Dijon mustard
• 2 tbsp (30 g) honey
• 1 tbsp (15 g) mayonnaise (or plain Greek yogurt)
• 1 tsp (5 ml) apple cider vinegar
• Pinch kosher salt
• Pinch paprika, for color (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare your pans

Heat the oven to 375°F (190°C) with a rack in the center. Line 2 rimmed baking sheets with parchment paper or a silicone baking mat to prevent sticking and promote even browning.

Step 2: Make the honey–mustard

In a small bowl, whisk together the Dijon, honey, mayonnaise, apple cider vinegar, a pinch of salt, and a pinch of paprika until smooth and glossy. Refrigerate while you bake so the flavors meld.

Step 3: Mix the sausage dough

In a large mixing bowl, add the sausage, shredded cheddar, biscuit baking mix, sliced scallions, and 1/4 teaspoon paprika. Using clean hands, mix and knead until everything is evenly combined and the biscuit mix is fully hydrated by the sausage fat. If the mixture looks floury or crumbles when squeezed, drizzle in 2–4 tablespoons milk, 1 tablespoon at a time, just until it holds together and feels tacky, not wet.

Step 4: Scoop and shape

Use a 1-tablespoon cookie scoop or measuring spoon to portion the mixture into about 32 mounds. Roll each into a smooth ball and arrange on the prepared sheets, spacing about 1 inch apart. For extra-cheesy, lacy bottoms, press a few stray shreds of cheddar under each ball.

Step 5: Bake until bronzed

Bake for 18–22 minutes, rotating the pans front-to-back halfway through, until the bites are deep golden on top with crisp, bronzed edges and an internal temperature of at least 160°F (71°C). The bottoms should be well browned and slightly frico-like from the melted cheese. Let rest on the pan for 3–5 minutes to set.

Step 6: Garnish and serve

Transfer to a platter, dust lightly with a pinch of paprika, and scatter a little extra sliced scallion on top. Serve warm with the chilled honey–mustard dip.

Pro Tips

• Use freshly shredded cheddar for the best melt. Pre-shredded cheese has anti-caking agents that can dull the texture.
• Mix by hand for a cohesive dough without overworking; add milk only if the mixture is dry and crumbly.
• Parchment is your friend—foil can cause over-browning on the bottoms.
• For spicier bites, use hot sausage and add a pinch of cayenne or smoked paprika.
• Check doneness with an instant-read thermometer; 160°F (71°C) ensures fully cooked sausage without drying out.

Variations

• Jalapeño Cheddar: Fold in 1 fresh jalapeño, finely minced, and swap half the cheddar for pepper jack.
• Everything Topping: Sprinkle a light shower of everything bagel seasoning over the balls before baking.
• Maple–Dijon: Add 1 teaspoon pure maple syrup to the honey–mustard and brush a tiny bit on the hot bites for a glossy finish.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 8–10 minutes until warmed and re-crisped. For make-ahead, scoop and freeze unbaked balls on a sheet until firm, then store in a freezer bag up to 2 months. Bake from frozen at 375°F (190°C) for 22–25 minutes, until bronzed and 160°F (71°C) inside. The dip can be made up to 5 days ahead.

Nutrition (per serving)

Approximate per 4 bites plus 1 tablespoon honey–mustard: 420 calories; 20 g protein; 20 g carbohydrates; 28 g fat; 1 g fiber; 820 mg sodium. Nutrition will vary based on brands and exact sizes.