Description
Buffalo Chicken Biscuit Bombs are a flavorful and fun appetizer that combines tender shredded chicken tossed in spicy buffalo wing sauce, creamy cheese, and fluffy biscuit dough. Perfectly baked to golden perfection and brushed with zesty ranch butter, these bite-sized treats make an ideal party snack or game day food pairing with ranch or blue cheese dressing.
Ingredients
Scale
Biscuit Bombs
- Cooking spray
- 3/4 cup shredded cooked chicken
- 1/4 cup Frank’s RedHot buffalo wing sauce
- 2 Tbsp. mayonnaise
- 1/4 tsp. kosher salt
- 1 (12-oz.) can Pillsbury biscuit dough
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crumbled blue cheese (optional)
Ranch Butter
- 2 Tbsp. unsalted butter, melted
- 2 tsp. ranch seasoning
For Serving (Optional)
- Ranch dressing
- Blue cheese dressing
Instructions
- Preheat and Prepare Pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease an 8-inch round pan thoroughly with cooking spray to prevent sticking.
- Mix Chicken Filling: In a medium bowl, combine shredded cooked chicken, Frank’s RedHot buffalo wing sauce, mayonnaise, and kosher salt. Mix well to ensure the chicken is evenly coated with sauce and seasoning.
- Assemble Biscuit Bombs: Using your fingers, flatten each biscuit dough round until about 1/4 inch thick. Place a tablespoon-sized scoop of the chicken mixture into the center of each flattened biscuit. Top the chicken with shredded Monterey Jack cheese and sprinkle crumbled blue cheese if using. Carefully pull the edges of the dough up and pinch the seams tightly to form a sealed ball. Place each biscuit bomb seam-side down into the prepared pan, spaced evenly.
- Prepare Ranch Butter and Brush: In a small bowl, mix the melted unsalted butter with ranch seasoning until combined. Brush the ranch butter generously over the top of each biscuit bomb to add flavor and help with browning during baking.
- Bake Initial Phase: Place the pan in the preheated oven and bake the biscuit bombs for 10 to 12 minutes, or until they start to turn golden brown around the edges.
- Brush Again and Finish Baking: Remove the pan from the oven and brush the biscuit bombs again with the ranch butter mixture to enhance flavor and color. Return to the oven and bake for an additional 5 minutes or until the biscuits are fully toasted and have a rich golden-brown color.
- Serve: Transfer the Buffalo Chicken Biscuit Bombs to a serving platter. Serve warm alongside ranch dressing and blue cheese dressing for dipping, if desired.
Notes
- Use cooked shredded chicken from rotisserie or leftover roasted chicken for convenience.
- For a milder flavor, reduce the amount of buffalo wing sauce or omit the blue cheese topping.
- Make sure to seal the biscuit dough seams well to prevent the filling from leaking during baking.
- Serve immediately for best taste, as biscuits are fluffiest when fresh.
- Optional: Add chopped celery or green onions to the filling for extra crunch and freshness.
Nutrition
- Serving Size: 1 biscuit bomb
- Calories: 210
- Sugar: 1.5g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0.2g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
