Golden-crusted, airy, and effortlessly rustic—Cuban bread is the ultimate companion to any meal, much like the way a Strawberry Daiquiri With Vodka elevates a summer evening.
With roots in Tampa’s vibrant Cuban-American bakeries, this bread boasts a delicate crunch and a soft, fluffy interior, perfect for soaking up rich sauces or enjoying with a slather of butter
This bread is an invitation to culinary exploration—just like a Vegas Bomb Shot shaking up a night out. Try it fresh, toast it for extra crunch, or even turn it into the best garlic bread you’ve ever had.
Why You’ll Be Hooked!
Tastes Like a Dream – Buttery, warm, and slightly yeasty—just one bite, and you’re hooked.
Effortlessly Delicious – Crisp outside, pillowy inside—this bread hits the sweet spot between rustic and refined.
Quick & Accessible – No fancy ingredients, no kneading marathons—just simple steps for bakery-quality results.
Versatile Beyond Belief – Sandwiches, breakfast toasts, or even garlic knots—one loaf, endless possibilities.
Surprisingly Easy – If you’ve never baked bread before, this is the perfect gateway recipe.
Sausage Balls Without Bisquick Recipe
Equipment
- Baking sheet
- Parchment paper, silpat, or foil
- Stand mixer with dough hook
- Mixing bowl
- Measuring cups and spoons
- Oven thermometer
- Cheese grater
- Wire cooling rack
Ingredients
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp seasoned salt
- 1¼ cups all-purpose flour
- 3 tbsp unsalted butter, melted
- 8 oz sharp cheddar, grated
- ½ tsp ground cayenne pepper
- 1½ tsp baking powder
- 1 lb pork breakfast sausage
- ½ tsp onion powder
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper, silpat, or foil.
- In a stand mixer bowl, whisk together all-purpose flour, baking powder, seasoned salt, black pepper, cayenne pepper, garlic powder, and onion powder.
- Attach the dough hook, add shredded cheese, and mix on low speed.
- Turn off the mixer, add breakfast sausage and melted butter, then mix on low, gradually increasing to medium-high until well combined.
- Scoop the mixture into about 32 portions, rolling each into a ball.
- Arrange them 1 inch apart on the prepared baking sheet.
- Bake for 15 to 20 minutes until the internal temperature reaches 165°F.
- Transfer to a serving platter and serve immediately.
Notes
- You can use extra-sharp cheddar or a blend of cheeses.
- Chilling the sausage mixture for 10 minutes before rolling helps with shaping.
- Use a small cookie scoop for uniform-sized sausage balls.
- Serve with dipping sauces like honey mustard, ranch, or spicy mayo for extra flavor.
| Nutrition | Value |
| Calories | 328kcal |
| Carbohydrates | 14g |
| Fibre | 1g |
| Fat | 24g |
| Protein | 15g |
| Cholesterol | 71g |
Variations To Help You Customise This Dish!
- Spicy Kick – Use hot breakfast sausage and add an extra ¼ teaspoon of cayenne or red pepper flakes for more heat.
- Cheese Blend – Swap cheddar for a mix of pepper jack, mozzarella, or smoked gouda for different flavor profiles.
- Herb-Infused – Add fresh chopped parsley, chives, or thyme to the mixture for extra depth of flavor.
- Gluten-Free – Replace all-purpose flour with a gluten-free flour blend or almond flour for a grain-free version.
- Low-Carb/Keto – Use almond flour and a combination of cream cheese and shredded cheese to bind the mixture without traditional flour.
