Reviewer:

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

Reviewed: Jan. 1, 2009

I've made these for 30 years, and twice in the past two weeks for parties. They always disappear! I never cook the sausage first, nor do I add baking powder. I also use less water. be sure to use hot sausage and sharp cheddar - the flavor is much better. Make the balls no larger than a quarter and the sausage will cook fine.

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14 users found this review helpful

Reviewer:

KerryT

Cooking Level: Expert

Living In: Danville, Indiana, USA

Reviewed: Dec. 25, 2007

THESE WERE A BIG HIT AT OUR CHRISTMAS PARTY. THEY ARE MUCH LIGHTER THEN THE USUAL RECIPE I MAKE. I USED JIFFY MIX AS THE BISCUT MIX. WE WILL DIFFENATELY BE USING THIS RECIPE AGAIN, AND AGAIN, AND AGAIN...... HAPPY HOLLY-DAYS!

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11 users found this review helpful

Reviewer:

HOLLY_426

Reviewed: Apr. 13, 2010

Been making these for years they are always great; and a big hit at parties. You do not need to cook the sausage first, it cooks in the oven when you bake them. Like others say, use hot sausage and sharp cheese. I even add more red pepper flakes. YUMMY!!!

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7 users found this review helpful

Reviewer:

Carousel-Lady

Cooking Level: Intermediate

Home Town: Henderson, North Carolina, USA

Living In: Waldorf, Maryland, USA

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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6 users found this review helpful

Reviewer:

Stelladian

Reviewed: Nov. 24, 2009

made these for a snack at work very good I did cook the sausage 1st and drained to reduce the fat

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5 users found this review helpful

Reviewer:

skberg

Cooking Level: Intermediate

Reviewed: Dec. 31, 2007

These were not good at all.

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5 users found this review helpful

Reviewer:

cindyw5

Reviewed: Nov. 28, 2007

My mom has this recipe and we own our own butcher shop and she uses our Italian sausage meat in them and they are always the first thing gone when we bring them somewhere

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5 users found this review helpful

Reviewer:

meatman79

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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4 users found this review helpful

Reviewer:

Tracie

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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4 users found this review helpful