I’ve always been a sucker for those warm, buttery biscuits at Red Lobster. You know the ones – they show up at your table before you even order, and suddenly you’re three biscuits deep before your appetizer arrives. But here’s the thing: I wanted that same flavor in something I could serve at parties without having to butter individual biscuits for a crowd.

That’s when I discovered the magic of turning those beloved biscuit flavors into sausage balls. All the cheesy, garlicky goodness of Red Lobster biscuits, but in a bite-sized form that’s perfect for game day or holiday gatherings. I can make a huge batch ahead of time, and they disappear faster than I can refill the serving plate.

The best part? They’re ridiculously easy to make. Just mix, roll, and bake. No complicated steps, no special equipment needed. Just pure comfort food that tastes like it came straight from the restaurant.

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Why You’ll Love These Red Lobster Biscuit Sausage Balls

Quick and easy preparation – With just 4 ingredients and 25-35 minutes from start to finish, these sausage balls come together faster than you can say ‘party appetizer.’
Crowd-pleasing flavor – The famous Red Lobster biscuit mix gives these sausage balls that beloved cheesy, garlicky taste everyone recognizes and loves.
Perfect for any occasion – Whether it’s game day, a potluck, or holiday gathering, these bite-sized treats disappear fast and always get recipe requests.
Simple ingredients – You probably have most of these pantry staples on hand, and the biscuit mix does all the heavy lifting for seasoning and flavor.
Make-ahead friendly – You can prep these ahead of time and bake them when guests arrive, or freeze them for whenever you need a quick appetizer.

What Kind of Sausage Should I Use?

For these sausage balls, you’ll want to use breakfast sausage that comes in a roll or tube form – the kind you’d typically find in the refrigerated meat section. Both mild and spicy varieties work great, so pick whichever matches your heat preference. Italian sausage can also be a tasty substitute if you want to switch things up with some different herbs and spices. Just make sure you’re using raw, uncooked sausage since it will cook through completely while the sausage balls bake in the oven.

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Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

Red Lobster Cheddar Bay Biscuit mix: If you can’t find the Red Lobster mix, you can use any cheddar biscuit mix like Bisquick Cheddar Bay or make your own with 2 cups flour, 1 tablespoon baking powder, 1 teaspoon garlic powder, and 1 teaspoon dried parsley.
Cream cheese: Make sure your cream cheese is fully softened for easy mixing. If you’re out, you can substitute with sour cream, but use only ½ cup since it’s thinner than cream cheese.
Sausage: Breakfast sausage works best, but you can use Italian sausage for a different flavor profile. Turkey sausage is a lighter option, though the balls might be slightly less rich. Whatever you choose, make sure it’s raw – don’t use pre-cooked sausage.
Cheddar cheese: Sharp cheddar gives the best flavor, but mild cheddar or even a Mexican cheese blend will work. Avoid pre-shredded cheese if possible – freshly grated melts better and gives a smoother texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making sausage balls is not fully softening your cream cheese, which leads to lumpy, uneven mixing and tough spots in your finished biscuits – let it sit at room temperature for at least an hour or microwave it in 15-second intervals until completely soft.

Another common error is overmixing the ingredients, especially once you add the biscuit mix, as this can make your sausage balls dense and heavy instead of light and fluffy.

Make sure to use uncooked sausage and break it into small, uniform pieces before mixing, since large chunks will cook unevenly and can cause the balls to fall apart.

For perfectly golden results, keep your sausage balls roughly the same size (about 1½ inches) so they bake evenly, and don’t skip preheating your oven – starting with the right temperature ensures they cook through without burning on the outside.

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What to Serve With Red Lobster Biscuit Sausage Balls?

These cheesy sausage balls are perfect for parties and go great with a variety of dips like ranch dressing, honey mustard, or even a spicy sriracha mayo for those who like a little kick. I love serving them alongside fresh fruit like grapes or apple slices to balance out all that rich, savory flavor. They’re also fantastic as part of a brunch spread with scrambled eggs, hash browns, and some fresh orange juice. For game day or casual get-togethers, pair them with other finger foods like veggie sticks with hummus or a simple cheese and crackers platter.

Storage Instructions

Keep Fresh: These sausage balls taste great for days! Store them in an airtight container in the fridge for up to 5 days. I like to make a big batch on Sunday and grab a few throughout the week for quick breakfasts or snacks.

Freeze: You can freeze these either before or after baking, which makes them super convenient for meal prep. Raw sausage balls freeze for up to 3 months – just bake them straight from frozen and add a few extra minutes. Cooked ones also freeze well in freezer bags for up to 2 months.

Warm Up: Pop leftover sausage balls in the oven at 350°F for about 5-8 minutes to get them nice and warm again. You can also microwave them for 30-45 seconds, but the oven gives you that crispy outside texture that makes them so good.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 3200-3500
Protein: 110-130 g
Fat: 210-230 g
Carbohydrates: 180-200 g

Ingredients

1 1/4 cups shredded cheddar cheese
8 oz cream cheese (softened to room temperature)
1 lb raw sausage (I like Jimmy Dean breakfast sausage)
1 package Red Lobster Cheddar Bay Biscuit mix (I use the original, 11.36 oz size)

Step 1: Preheat the Oven

Set your oven to 400ºF (204ºC) to ensure it’s hot and ready for baking.

This step will help your sausage balls cook evenly and develop a golden exterior.

Step 2: Mix the Sausage Ball Dough

1 package (11.36 oz) Red Lobster Cheddar Bay Biscuit mix with seasoning
1 lb raw sausage
8 oz cream cheese, softened
1 1/4 cups cheddar cheese, shredded

In the bowl of an electric stand mixer fitted with a dough hook, combine the Red Lobster Cheddar Bay Biscuit mix together with the included seasoning packet, raw sausage, softened cream cheese, and shredded cheddar cheese.

Mix on medium speed until all ingredients are evenly incorporated and the mixture forms a cohesive dough.

If you don’t have a stand mixer, you can also mix by hand using a sturdy spatula.

Step 3: Shape the Sausage Balls

sausage dough from Step 2

Scoop the dough and roll it into 1-inch balls using your hands.

Place the formed balls onto a parchment-lined baking sheet, leaving a bit of space between each for even baking.

If you wish, you can freeze the sausage balls at this point for future use—just bake them straight from the freezer when ready, adding a couple of extra minutes to the baking time.

I like to use a small cookie scoop to make sure the balls are all the same size for even cooking.

Step 4: Bake the Sausage Balls

shaped sausage balls from Step 3

Transfer the baking sheet to the preheated oven and bake for 15-20 minutes, or until the sausage balls are golden brown and cooked through.

Keep an eye on them in the last few minutes to avoid over-browning.

Let cool for a few minutes before serving, so they’re easier to handle and enjoy.