~Homemade Bisquick Mix~

Oh it’s been a busy month so far, but it’s been a good one! Last night I had a few folks ask me at church about the homemade sausage balls I made for our 3’s&4’s Christmas party. I’ll be honest, I haven’t purchased Bisquick mix in years. It’s pointless to do so when the only thing I use it for are the sausage balls and I don’t make those with any regularity! Enter in the homemade mix version! It makes a little over 4 cups worth of mix but that’s at least two batches of sausage balls(about 2–3 dz per batch depending on the size you make). 

There is a difference in texture and overall flavor when you make the mix from scratch. It’s a great way to remove the chem–lab flavor from this holiday party staple. I have some not so fond childhood memories of sausage balls, normally they were dry, really hard, and kind of blah in flavor. It was usually one of those things that when you’re moving through the buffet line you’re looking at all the yummy delights until your eyes spy a platter of sausage balls. My heart would sink every time, so when I decided to make these for last night’s party I was determined to not over work the meat mixture and treat them no different than the meatballs we make and freezer. I seriously think it’s all in how you handle the mixture, there’s no need to mix and mix to the point where it becomes stiff. Trust me, you will know and the end result will be a firm unpleasant sausage ball.
Before I get into the recipe I want to first give cred to  Myra over at My Blessed Life for posting this recipe back in 2013. I’ve tried other homemade bisquick recipes in the past, but this has become my go to recipe every time! Be sure to check out her blog to check out her other awesome recipes, diy projects, life hacks, etc.

homemade bisquick mix

Homemade Bisquick Mix

3 cups all purpose flour
1/2 Tblsp salt(I used Kosher)
1 1/2 Tblsp baking powder
1 stick cold butter, sliced

Place all ingredients into a food processor and pulse for a minute. Done.

See! EASY! Now if you don’t have a food processor, Myra says you can use a fork or a pastry blender tool. I cannot guarantee that using either of those will get the desired results that you see above in my picture, which is a super fine powdery mix. Using a fork or pastry blender may result in a more crumbly texture, in which case just be patient while working it and don’t fret too much if it’s not the same as mine. You’ll be incorporating it into the meat so no worries!

And I love her recipe for the sausage balls. It’s simple, easy and delicious! I’ve come across other recipes in the past where they add other seasonings and spices…for me Myra’s Three ingredient recipe wins the blue ribbon every time! Here’s what you’ll need::


2 cups bisquick mix(from above)
1 pound mild sausage
1 generous cup of cheddar cheese, shredded

Mix by hand(I wore gloves) but don’t over work the mixture. I used a melon baller to portion out the meat mix. Bake in a 350 degree F oven for 20 minutes. Let them cool and store in an air tight container until you’re ready to serve.

I don’t have anymore, the evidence of their existence is gone! LOL! Yes, they are THAT good! I will be making more for my family next week, per G–Man’s request, and will definitely take a picture then! 😉 In the meantime, you can click HERE to see Myra’s picture on her blog!

Anyway, I hope you all have a very Merry Christmas and a blessed New Year!

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The Night Before Chicken Salad

Ok, I wasn’t too sure what else to call it seeing that I did make it the night before I had to take it to a get together. And let’s face it, things made a day ahead tend to taste better! The flavors mellow and blend which helps in reducing an intense flavor. In this case, my chicken salad, it allows the seasoning mix bits to soften and be less “crunchy”. I guess I shouldn’t use the word “salad” but perhaps spread, pate fits as well! Whatever you want to call this, it’s great on potato rolls, in lettuce wraps, right out of the bowl with a spoon, with your favorite crackers or on a wrap with lettuce.

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(You can cut this recipe in half or just make enough for two people. But my recipe is enough for a crowd and great for little finger sandwiches too!)

Chicken Salad (Spread)

6 large chicken breasts, boneless, skinless
1 packet Knorr Vegetable dip seasoning
1 packet Good Seasons Italian Seasoning
2 cups your favorite mayonnaise
1 cup sour cream
Salt and Black Pepper to taste

Boil the chicken breasts until half the water is boiled out. Remove and place in a food processor. I was able to get about three breasts in my food processor. Process down until mostly smooth and pour into a large mixing bowl. Repeat until all the chicken has been processed down, stir in mayonnaise and sour cream along with vegetable and Italian seasonings. Add more mayonnaise if mixture is too dry. Cover and leave in the fridge overnight. Serve as desired the next day and enjoy!

I don’t have have to tell you that this is a fairly low carb meal, it’s great wrapped up in romaine leaves with slices of fresh cucumber. This is great to have when you want to meal prep for lunch and dinner. Just be sure to eat it up within a few days.

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Don’t forget to spread awareness around this week. Love to all my Cysters around the world!

Have blessed day!!