Even Better Sausage Balls
These even better sausage balls are a twist on a classic recipe. One batch may not even be enough once you take one bite.
Ready to up your sausage ball game? These Even Better Sausage Balls give that boring old sausage ball recipe a little kick that it needs. With only 4 ingredients you can make sausage balls that people will actually be talking about.
When should I make these sausage balls?
- These are perfect for holiday events and parties. I always bring a batch to any of my Christmas time events
- Christmas morning breakfast– these have been my go to Christmas morning breakfast. Easy enough to prepare and pop in the oven while the kid is playing with her new gifts
- Football parties– Super Bowl is right around the corner and these are the perfect finger food to bring to the event
How far in advanced to make them?
I personally think they are perfect being served straight from the oven. Once they cool a few minutes taking a bite of that warm sausage ball is the best.
But if you are bringing these to an event I make them the day of and store in an air tight container until I’m at the event. You can serve them as is or warm them in the microwave a little bit.
If you happen to have any leftover (I never do) store in a an air tight container and refrigerate for up to 5 days. Warm them in the microwave before consuming.
What to serve with Even Better Sausage Balls
- Honey Mustard: Seriously, who doesn’t love honey mustard? It’s sweet, it’s tangy, and it’s like a flavor hug for your sausage balls. Trust me, you can’t go wrong with this one.
- Chipotle Aioli: Want to kick things up a notch? Smear on some chipotle aioli. It’s smoky, it’s spicy, and it’s basically the cool cousin of regular mayo. Your sausage balls will thank you.
- Garlic Parm Ranch: Okay, ranch is already awesome, but throw in some garlic and Parmesan? Now we’re talking next-level dipping. It’s like the classic ranch went to grad school.
- Buffalo Sauce: If you’re the type who likes a little fire, buffalo sauce is your jam. It’s tangy, it’s zesty, and it’ll make those sausage balls pop like Fourth of July fireworks.
- Blue Cheese Dressing: Feeling fancy? Blue cheese dressing is like the little black dress of dips—elegant but not too showy. Especially great if you went for the spicy sausage.
- BBQ Sauce: Sometimes, you just want to keep it chill. A good BBQ sauce is like that comfy pair of jeans—always reliable and makes everything better.
- Marinara Sauce: If you’re leaning Italian with your sausage choice, then marinara is a no-brainer. It’s like turning each sausage ball into a mini meatball. Mangia!
I prefer to use hot sausage for that extra kick, but you can also use regular or Italian sausage based on your preference.
It’s best to avoid pre-shredded cheese as it contains a coating that can affect the shape of your sausage balls. Freshly shredded cheese is recommended for the best results.
This could be due to the use of pre-shredded cheese or not mixing the ingredients well. Make sure to use freshly shredded cheese and mix the ingredients thoroughly for best results.
Ingredients Even Better Sausage Balls
- Red Lobster Cheddar Bay Biscuit Mix
- Why it’s in the Recipe: This biscuit mix brings a cheesy, garlicky flavor that takes the sausage balls up a notch.
- How to Pick the Best: Look for a well-sealed box and always check the expiration date. Bulk buying is a good option if you bake frequently.
- Ground Sausage
- Why it’s in the Recipe: The sausage is the main event, providing that meaty, savory base that makes these balls irresistible.
- How to Pick the Best: Fresh is best. If you can, get your sausage from a reputable butcher. If you’re into a bit of heat, go for the spicy variety.
- Sharp Cheddar Cheese
- Why it’s in the Recipe: Sharp cheddar adds a tangy kick that pairs beautifully with the sausage.
- How to Pick the Best: Always opt for a block of cheese and shred it yourself. Pre-shredded options often have additives that can mess with the texture of your sausage balls.
- Pepper Jack Cheese
- Why it’s in the Recipe: This cheese brings a spicy complexity that rounds out the flavor profile.
- How to Pick the Best: Go for a fresh block of cheese. Make sure it has a uniform color and shows no signs of mold.
Switch it up!
- Go Italian: Wanna feel like you’re in Italy? Swap regular sausage for Italian sausage and sprinkle in some Italian seasoning. It’s like a mini-vacation for your taste buds.
- Spice It Up: For those who like a kick, toss in some diced jalapeños or a pinch of cayenne pepper. Your mouth will be dancing with flavor.
- Cheese, Please: Feeling a bit daring? Try Gouda or smoked mozzarella instead of cheddar. It’s like a cheese adventure in every bite.
- Veggie Delight: Want to make ’em a tad healthier? Add finely chopped spinach or bell peppers. Plus, it’s a ninja way to sneak in some veggies.
- Go Gluten-Free: Got gluten-free pals? Swap out the biscuit mix for the gluten-free version. They’ll high-five you for it.
- Sweet & Savory: Add dried cranberries or apricots for a sweet twist in your savory sausage balls. It’s like a flavor surprise in every mouthful.
- Breakfast Twist: How about breakfast sausage balls? Use breakfast sausage and a drizzle of maple syrup. Pair ’em with scrambled eggs for a breakfast fiesta.
- Seafood Sensation: Feeling fancy? Add finely chopped shrimp or crab meat. It’s like a seafood party in your sausage ball.
Making these Even Better Sausage Balls
Get That Cheese Ready First things first, let’s tackle the cheese. If you’ve got a food processor, now’s the time to let it shine—it’ll make shredding a breeze. No food processor? No worries! Just grab your trusty grater and get to work on those cheese blocks. Either way, freshly shredded cheese is the name of the game here.
Prepping the Sausage First off, let your sausage warm up a bit on the counter. Trust me, it’s way easier to mix when it’s not straight-out-of-the-fridge cold.
Mixing Dry Ingredients In a separate bowl, blend your biscuit mix and seasoning packet until they’re well-acquainted. Think of it as a little pre-party before the main event.
Time for the Stand Mixer Now, toss that warmed-up sausage into your stand mixer. Add in the biscuit and seasoning blend, followed by your freshly shredded cheese. Turn the mixer on low, and keep an eye on it—you don’t want any of that yumminess making a break for it!
Scooping and Rolling Grab your cookie scoop and start shaping those tasty morsels. Lay them out on a couple of baking sheets lined with parchment paper. Remember, they like their personal space, so don’t crowd ’em.
Into the Oven They Go Pop those bad boys in a preheated 350-degree oven and let ’em bake for 20 to 25 minutes. You’re looking for a nice, golden finish.
The Finishing Touch Once they’re out of the oven and looking all delicious, let them hang out on some paper towels. This helps soak up any extra grease, making them just perfect.
Tips and Tricks
- The Cheese Matters: Don’t even think about using pre-shredded cheese. Trust me, freshly shredded cheese melts better and gives you that gooey, cheesy goodness we all crave.
- Warm Up, Sausage: Let your sausage sit out for a bit before mixing. It’s like stretching before a workout; it just makes everything go smoother.
- Mixer Magic: If you’ve got a stand mixer, now’s the time to use it. It makes mixing a breeze, and let’s be honest, it’s way more fun.
- Scoop It Up: A cookie scoop isn’t just for cookies. It’s your best friend for making perfectly uniform sausage balls. Plus, it’s oddly satisfying to use.
- Spacing is Key: Give your sausage balls room to breathe on the baking sheet. Think of it as social distancing for food; it helps them bake evenly.
- The Oven Dance: Keep an eye on them while they’re in the oven. Not all ovens are created equal, and you don’t want to end up with charred balls.
- Soak It Up: Once they’re out of the oven, let them chill on some paper towels. It soaks up the extra grease, and nobody likes a greasy ball.
- Dip, Don’t Drown: These babies are flavorful on their own, so go easy on the dip. A little goes a long way.
- Freeze for Later: If you’re prepping for a big event, you can totally freeze these. Just make sure to add a couple of extra minutes to the baking time if you’re cooking them from frozen.
Want some more Sausage recipes?
Sausage Stuffing Bites
Sausage and Cabbage Skillet
Mexican Sausage Balls
Spicy Sausage Mashed Potato Bombs
Or check out all my Appetizers recipes to find the perfect party food
Even Better Sausage Balls
Ingredients
- 1 box of Red Lobster biscuit mix
- 1 package 16oz hot sausage
- 1 8 oz block of sharp cheddar cheese
- 1 8 oz block of pepper jack cheese
Instructions
- Preheat oven to 350 degrees
- Mix together biscuit mix and seasoning with sausage
- Shred both blocks of cheese and add the cheese to the sausage and biscuit mix and mix together well
- Line 2 baking sheets with parchment paper and roll 1 inch balls of the sausage ball mix spacing apart
- Cook for 20-25 minutes and let cool on some paper towels to soak up some of the oil
Video
Notes
- The Cheese Matters: Don’t even think about using pre-shredded cheese. Trust me, freshly shredded cheese melts better and gives you that gooey, cheesy goodness we all crave.
- Warm Up, Sausage: Let your sausage sit out for a bit before mixing. It’s like stretching before a workout; it just makes everything go smoother.
- Mixer Magic: If you’ve got a stand mixer, now’s the time to use it. It makes mixing a breeze, and let’s be honest, it’s way more fun.
- Scoop It Up: A cookie scoop isn’t just for cookies. It’s your best friend for making perfectly uniform sausage balls. Plus, it’s oddly satisfying to use.
- Spacing is Key: Give your sausage balls room to breathe on the baking sheet. Think of it as social distancing for food; it helps them bake evenly.
- The Oven Dance: Keep an eye on them while they’re in the oven. Not all ovens are created equal, and you don’t want to end up with charred balls.
- Soak It Up: Once they’re out of the oven, let them chill on some paper towels. It soaks up the extra grease, and nobody likes a greasy ball.
- Dip, Don’t Drown: These babies are flavorful on their own, so go easy on the dip. A little goes a long way.
- Freeze for Later: If you’re prepping for a big event, you can totally freeze these. Just make sure to add a couple of extra minutes to the baking time if you’re cooking them from frozen.
Can’t wait to try this! I make sausage balls all the time, & I have to tell you, a cookie scoop makes a HUGE difference in the ease of making into balls!
These are so good. I just made them for Superbowl. My mom said the same thing about a cookie scoop I guess I need to buy one
Can you use shredded cheese and what do you suggest other than pepper jack? I cannot handle spicy at all….so I’m using regular sausage but I need another kind of cheese instead of pepper jack please
Colby? Or just use extra cheddar cheese
Monterey Jack is the same – without jalapeño ?
Monterey Jack. Very creamy. Melts well. Not spicy at all
Do you add the water for the mix or no?
No just the cheese sausage and biscuit mix. I like to do the sausage and biscuit mix first then add the cheese
Just made these today!! Wonderful!! I brushed them with the garlic butter that comes with Red Lobster mix then drained them on paper towels! Absolutely delicious. No other sausage ball recipe for me!!❤️
Awesome. Yeah the mix of seasonings that comes in the box is suppose to go in with the sausage balls. Is that the garlic butter you are talking about?
Do u cook the sausage first? Or put it in raw?
Raw. That’s why I give the cooking time I do to make sure everything is cooked.
Can these be frozen?
Good question. I have never done this, but I did look it up. If you freeze them uncooked you can not let the raw meat get to room tempature. Which the raw meat is easiest to manage at room temperature when combining the ingredients. If it was me I would just freeze the sausage alone so you can have on hand and then defrost and follow the recipe when ready to make. Even if you cooked them and froze them I don’t see them tasting anywhere as good as if you made them right them. When these aren’t finished whenever I first pull them out of the oven I just bag them and then throw in the microwave for a few seconds and they still taste awesome. If I didn’t answer enough I suggest just looking it up on Google and decide from that.
I freeze raw sausage balls all the time. Freeze them on a cookie sheet and after they are frozen you can bag them up in freezer bags. When you need them, take out as many as you need, place on a baking sheet to thaw a few minutes and bake. Very convenient and I make them in advance of large gatherings so they are already done and ready to go. Great time saver!
We froze them for a Christmas get together and they were still awesome ? put parchment paper between layers to avoid sticking
Good idea
Yes, I freeze them after cooking. I divide them up into breakfast snacks for work.
I have cooked them then froze them. Defrost & stick into the toaster oven until heated through.
Great!!
Can u make a batch ahead of time and bake the next day?
I honestly can’t give you an answer for that because I don’t know the food safety of it letting the raw sausage sit that long with cheese and biscuit mix. I know you cannot let the sausage get to room tempature more than 2 hours. You might need to do some research on that. It honestly doesn’t take that long to mix all those ingredients together so I would just make it all before you bake it.
As long as you make sure you fully cook them to 158 degrees it should kill any harmful bacteria so keeping them over night should be fine.
I have made sausage balls put them on the tray ready to cover and put in refrigerator a day before cooking. I just let them set out about 20 minutes before cooking to get the chill off.
So you don’t use the packet of seasoning in butter after cooking? It was mixed in before cooking right?
Correct. Just add the sausage biscuit mix with the seasoning and cheese and mix together. I like to add the cheese last to mix
What size box of red lobster biscuit mix? I have an 11.36 oz box, is that what size you used?
Yes that’s the one. Last time I checked they only had the one size
Costco carries giant boxes of the biscuit mix. How many cups should I use? I’m
Sam’s carries the same thing but they should be individually packaged. You need to use 11.36 oz plus the seasoning mix
Thank you….I’m pretty sure they have larger ones. Going to make the sausage balls for our pot luck dinner at our local quilters guild..
I hope everyone enjoys them. It seems I can never make enough when I make them
On a scale of 1-10 how “hot” would you say these are? Do you also serve with any kind of dipping sauce?
I would say as far as spicy maybe a 2 or 3 my husband can’t do spicy but loves these and doesn’t complain. If you can’t do any at all use regular sausage but I do think the spicy kind gives it the perfect touch. Yeah a dipping sauce would be good because I love sauces just don’t know what kind would be good with it
I combine mayo & apricot preserves in a small dish for dipping. Its awesome!
We usually dip ours in plain old yellow mustard!
Well I love mustard. I even dip my French fries in it. I’ll have to give it a try next time I make them
I have made them with maple sausage, and they are amazing!!! The sweetness of the sausage is so good. And I’ve made them using habanero cheese and they still aren’t really hot. I have added red pepper flakes to get spicier.
We use Trader Joe’s Pepper Jelly for dipping. So good!
Ohh I’ll have to go get some and try it out
These were so good!!! And for those asking about freezing – we have always made big batches before showers and baked them, cooled, then frozen fully baked. Then day of event defrost and serve room temp or pop back in the oven for a bit. We love to dip ours in mustard! Thanks again for this gem – it’s a new staple at house!
You’re so welcome. The same for this household too. And thanks for the info about freezing
Just finished making a doubled batch of these for an after 4th of July party tonight.
VERY quick and easy to make and taste amazing!
My MIL found this on Pinterest and I’m pinning it, also.
Thank you for sharing this tasty twist on an old favorite!
Glad y’all enjoyed them. They always seem to be a crowd pleaser
These are awesome!! My husbands loves these so much and they were also a huge hit at a party we had. Plus they were so easy to make. Thank you for sharing the recipe.
You’re so welcome. My husband feels the same
What spices are you referring to in the recipe? I don’t see any listed in the recipe.
The spice pack that comes in the red lobster biscuit mix box
What if we used the seasonins mix with butter or olive oil when it comes out? Just curious. Im pretty expierenced in cooking sauasge balls, one time I royally f-d up and bought Belgium waffle mix instead of bisquick, was the best- worst mistaked every since i used Tennessee hot sausage, lol it was like the perfect sweet and hot thing I ever accidentally made.
I think they would just be more greasier than they are. Sausage adds grease, obviously, since you arent cooking it and draining it
Thank you for posting this! I went to the store to buy Bisquick and they didn’t have it! Was wondering if the Red Lobster mix would be sturdy enough as their biscuits are usually lighter than what you make with the Bisquick. Was just about to give it up and make my own biscuit mix till I saw this. I’m doing it this weekend!
You’ll love them. The spices in the red lobster biscuit mix us so good. Really adds some flavor
I can’t wait to try these! As for the grease, I always make sausage balls or meatballs on a broiler pan so that at least some of the grease drips through while they’re baking. I also use paper towels and blot a lot. I make meatloaf the same way; I love a broiler pan for that!
@Andrea, did you try this recipe on a broiler pan after all? I want to try these but am concerned about them being too greasy. Thanks
Just made these and can’t stop eating them! So very easy and delicious!! Not greasy at all for those who questioned that! Definitely a keeper for us!!
Thanks so much. I’m actually making some Christmas morning as a request from my husband lol
I so thank you for the suggestion to use a broiler pan. I made 2 batches Christmas Eve. They were divine. No Grease. Making a double batch for New Year’s Eve. They were amazingly yummy. Thanks Again for that tip.
Made them exactly as instructed -but some went pretty flat-is there a trick to keep them round
Did you cook them right after preparing them? I’m not sure why this happens to some peoples because it has never happened to me
Mine went flat when I baked them! And I double checked the recipe numerous times. They smell fabulous, but instead of being served at my party they are going with my husband to hang out with the other husbands. Any ideas what might have gone wrong?
That is strange. You didn’t add the ingredients that the red lobster biscuits mix box said did you? Which is butter I believe. You don’t live up in the mountains do you? Honestly I couldn’t see any other reasons. I have seen someone have flatten sausage balls before with this recipe, but they purposely flattened them.
How do you keep the ball from sticking to the parchment paper??
Just spray a little cooking spray such as Pam
Stupid mistake done good! I didn’t read the recipe closely and precooked & drained my sausage. After I mixed all the ingredients, it was very dry and I realized my error. I looked on the box and saw its recipe added 3/4 cup of water. So I added almost 3/4 cup, balled them—yes, a little bigger than 1”—and baked 28 minutes. Delicious! Probably not as greasy as using the sausage uncooked, but they were good. (I also added 1/2 cups of diced onions and celery plus 1-1/2 tsp of minced garlic.) This recipe is going in my appetizer keepers.
Sounds like a mistake gone right. Yes the grease from the uncooked sausage gives the biscuit mix the moisture it needs, but seems like you fixed that problem. Even though I’m really weird about meat not being cooked all the way, I went with the fastest way to prepare these and still be cooked thoroughly. Some people might be a little more health conscious so cooking the meat before might be the better route. Also to rid some of the grease you could cook on a baking rack with a pan underneath but not parchment paper of course.
Did you use dough hooks instead of beaters? This stuff flew everywhere even on the first setting on the mixer/stand type. Better than by hand but there was so much that it almost beat itself to death by the time the sausage was mixed in, much less the cheese at which point I was chasing the mixer, adding cheese and pushing everything back into the bowl before it climbed out of it. Hilarious, but it worked. Had to finally stop it and finish a little cheese by hand. Thought that puppy was going to crack the granite. my “oh, s…, and holy cows and the banging finally woke my husband and he walks up, kissed me on the floured forehead and asked what temp I needed in the oven, looked for the cookie scoop (couldn’t find it) and went to the store to buy another one. Haven’t cooked them yet (waiting on the scoop) but it gave us a great laugh and I bet he’ll even use the scoop for me when he gets back. Merry Christmas! and the best new year ever
These were amazingly delicious. Hubby even said better than his mother’s! What a compliment! However my cheese did ooze and they didn’t stay as ‘ball’ shaped as expected. Any thoughts?
Hmmm… what type of cheese did you use? I made these this morning again and didn’t have any problems with the ball shape, but someone else has said that has happened to them. Not sure what to think
I had that happen to me as well the first time I made them. When I made them again, I put them in a greased mini muffin pan (instead of on a baking sheet) and that worked wonderfully to help them keep their shape!
That is crazy because that has never happened to me out of all the times I have made them. Strange. Hope you enjoyed them either way
Stupid question but do you mix the biscuit mix as it says on the package or do you just use it dry? I’m thinking it’s mixing it dry with the sausage but not 100% sure. I’m making these for New Year’s Eve
Ignore the box. Just the biscuit mix and the seasoning back included in the box then sausage and cheese
Have you ever used turkey sausage. Wondering because my husband doesn’t eat pork but these look amazing. Turkey sausage has a different consistency than pork sausage so I wasn’t sure if it would still be ok
I usually use ground turkey in place of ground beef in just about everything. So I know the texture you are talking about. I saw someone made a comment on this recipe pin and they said it turned out great. You’re not going to have all that grease like pork gives you which really helps with keeping these moist. Maybe adding a little butter? All I can say is give it a try and let me know.
Have them in the oven now and I did add about 3-4 TBS of butter. We will how it goes
Okay sounds good
Turned out GREAT. Amazing flavor. Going to dunk them in some hot mustard.
Awesome. Glad they turned out great with the turkey meat
Help I cooked my sausage first oops will it still work.
Yes it will still work. Probably don’t need to cook it as long, but cooking it the same amount of time won’t hurt.
This web site certainly has all of the information I needed about this
subject and didn’t know who to ask.
I’m a little confused. All the information you needed for these sausage balls?
Has anyone made these with cream cheese?
I saw someone comment on my pinterest pin of this one that they used cream cheese and it tasted good. They didnt give any details though
What attachment did you use on your stand mixer?
Just the normal mixing one. Honestly I only have the mixing and whipping attachment. I know I need to get other ones.
Best sausage balls I’ve ever made! I used beater attachment to mix sausage and red lobster mix then used dough hook to mix in cheese.
I’m glad you loved them. I need to get some of those attachments for my mixer.
Any dipping sauce for these, or are the good just the way the are?
I eat them plain but if you look back through comments some people use mustard or this jalapeno sauce from trader Joe’s. I think a cream chiptole sauce would be good.
These are so good. I don’t think I will go back to making sausage balls the old way. Thank you so much for sharing your recipe.
Awesome. I’m glad you liked them. I’m the same. This recipe is here to stay
I made this and it turned out great.
Awesome glad you liked them
Excellent, they taste great!!! Easy to make!
I love having sausage balls on hand for a quick and yummy breakfast. I also always have Cheddar Bay Biscuit mix on hand. I never thought of using that instead of plain biscuit mix. I just made a batch, and they are legit the best sausage balls I have ever eaten. They are not going to last us through the week. I used regular sharp cheddar like normal (because I always have blocks of it in the fridge). The roof of my mouth may be scorched right now, but I don’t care. I can’t stop eating these! Thanks for the idea!!!
No problem glad you enjoyed them
When taking the sausage balls to a party do you try to keep them warm somehow? I have only made them for my family but will be making them for a party and was wondering if you just put them out on the table or use a crockpot on the warm setting or some other method. I’m afraid if I try to warm them it may cook them longer and they might burn.
Me personally have just taken them and put them out, but if you are storing them in a microwave safe bowl you could cover the bowl with paper towels and cook for 30 seconds or so to just warm them up a bit. I know my husband likes to warm them in the microwave if they were cooked previously and got cold
Also if you haven’t already give a star rating for the recipe on the website of how you like the recipe. Thanks
This recipe is not only easy it’s delicious!!! You could change up the cheese or sausage to make it you own!!!
Thank you!
I made as instructed but some went pretty flat-is there a trick to keep them round
Be sure and use fresh shredded cheese. The coating on pre shredded cheese can make the sausage balls losing their form during cooking
Made twice. Cheese oozed both times even though reduced Pepper Jack to 4 oz the 2nd time Are we maybe supposed to use TWO boxes of biscuit mix like in the photo?
What do you mean by oozed? No just one box
Made these yesterday for Christmas. I used a gluten free red lobster biscuit mix and half the cheese. They were a hit! Even the non gf members of our family were eating these! So tasty! The recipe is a keeper for us!
Yay! Glad y’all enjoyed them. I should need to tell people this mix comes in gluten free too. Thanks for the heads up.
These were awesome! The recipe and video is pretty straight forward y’all… reading these comments are quite amusing to me…
So glad you enjoyed them. Yeah I think they are pretty simple to make as well
Can you make these with cream cheese?
I personally havent done this but I have read of some other people who have. But I would still put some regular cheese in it as well
Great recipe I’ve been using for over a year. I like to split the batch. Half for now and freeze the rest for later. They freeze beautifully! I always get compliments on these.
Good idea about freezing them. This recipe always makes a lot (not that they don’t get eaten though) so freezing half for later is great. I actually made some this morning
They had the perfect little kick and the Red Lobster biscuit mix really added some great flavor to them!
So glad you enjoyed them
My grandsons like these dipped in maple syrup I also fix them and put in crock pot to keep warm on holidays
Good idea with the crockpot because they are so much better served warm
Don’t use the complete package of the spices in the box of cheddar bay biscuit mix. They still taste great but the garlic overwhelms the sausage taste. I’ll definitely try again but with half or less of package mix
These are so delicious but they came out flat. Both batches. Not sure why. I grated my own cheese-Colby and extra sharp Cheddar-right before adding to the other ingredients. I used 2 types of sausage-Mild Italian and Hot Jimmy Dean. Amazing flavor! I was going to use this recipe for a potluck at work but after them going flat no can do. I checked GoogLe but all I read were saying not to use pre-grated cheese. I can’t figure it out.
Hmm that is strange because usually its the pre shredded cheese that does that. You didnt let them get to room temperature before you put them in did you?
Has anyone tried the Gluten Free box of Red Lobster biscuit mix? I’m wondering if they come out as well. Thanks!