Reviewed: May 19, 2012

Although these puffs garnered lots of praises at a church brunch, I found them to be very dry and greasy. I also had a difficult time getting them out of my "well greased" pan and cleanup was bad.

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Reviewer:

Goldilocks

Cooking Level: Intermediate

Reviewed: Oct. 30, 2011

I had the same problem a lot of people did. I made the balls pretty small and still the sausage on the inside was not cooked.

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Reviewer:

JEWELTC

Reviewed: Oct. 7, 2011

They weren't amazing, but they weren't bad. A little dry

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Reviewer:

ninakiggans

Reviewed: Feb. 7, 2011

Very yummy! I precooked the spicy Bob Evans sausage and drained the grease before mixing in the rest of the ingredients. They ended up light and fluffy!

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Feb. 6, 2011

Had to alter this, used 1 cup shredded mozzarela, 2-1/4" slices of Velvetta in pieces, 1/2 lb. bob evans sausage, creole seasoning, garlic powder, 1/2 c. water. And we dipped them in sweet hot mustard......yummy!!!!!

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Reviewer:

Tracie

Reviewed: Dec. 25, 2010

I've been making these for years without the baking soda and water. My new variation I just tried today: 1 & 3/4 cups Bisquick, 1/4 cup shredded parmesan, 2 cups shredded cheddar and a couple shakes of paprika and garlic powder plus 2 T. water. My husband gave this a thumbs up! I will definitely keep the parmesan in for the future; it adds a nice little golden crust to the bottom of each one!

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Reviewer:

TARSMOM

Reviewed: Dec. 19, 2010

I modified this just a little and they turned out fantastic. I precooked homeground spicy sausage till just about fully cooked, cut the baking mix to 1 & 1/2 cups, and added milk a tablespoon at a time to help with mixing. I used a measuring spoon to dip out heaping tablespoons and put them on a rack on a foil lined baking sheet, baked at 350 for about 25 minutes. They disappeared way faster than I could fix them! I tried them with the original recipe first, a little dry and heavy, but still good.

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Reviewer:

Stelladian

Reviewed: Oct. 31, 2010

i used turkey breakfast sausages, i added also salt pepper, garlic salt, rosemary, and Italian seasoning, turned out great, but next time i think i will add more biscuit mix.

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Reviewer:

amanda*~

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Fort Saskatchewan, Alberta, Canada

Reviewed: Aug. 28, 2010

good appetizer-easy to prepare and serve. Personal preference we like spicy so I use the hot sausage to prepare.

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Reviewer:

Mel K

Cooking Level: Expert

Reviewed: Aug. 26, 2010

These were pretty good but nothing spectacular...they needed a little more flavoring, I added a little garlic powder and they were still a little bland, next time I will add a little more red pepper flakes and some parsley...

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