Buffalo Chicken Bombs
A delicious treat combining buffalo chicken and flaky biscuit dough, perfect for gatherings or a hearty snack.
Servings: 16 pieces
Calories: 375kcal
Ingredients
Chicken Filling
- 3 cups slow-cooked pulled buffalo chicken Juicy and spicy, brings heat and flavor.
- 4 oz cream cheese Adds a smooth texture that balances the spices.
- 1/4 cup blue cheese dressing Tangy and creamy, takes flavor to the next level.
- 2 tbsp crumbled blue cheese Provides that iconic blue cheese punch.
- 1/4 cup shredded Monterey Jack cheese Mild and creamy, melts beautifully.
- 1/4 cup shredded Fontina cheese Nutty and luscious, adds richness.
- 1/4 cup shredded Gouda Smoky and smooth, enhances flavors.
- 1 tbsp Frank's RedHot Original Hot Sauce A must for true buffalo flavor.
Biscuits
- 2 cans Pillsbury Grands! Buttermilk Biscuits Flaky and buttery, serves as the outer shell.
- 2 tbsp melted butter For brushing the tops, adds a golden finish.
- 1 tsp kosher salt Enhances overall flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 13×9-inch baking dish with cooking spray or butter.
- In a medium saucepan over medium heat, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank's RedHot sauce. Stir until melted and smooth.
- Gently fold in the pulled buffalo chicken, remove from heat, and allow cooling in the fridge.
- Divide the mixture into 16 equal portions.
- Flatten each biscuit into a 5-inch round.
Assembly and Cooking
- Place a portion of the buffalo chicken mixture in the center of each biscuit round. Fold and pinch the edges to seal.
- Arrange the sealed biscuits in the prepared baking dish.
- Bake for 30 to 35 minutes or until golden brown and puffed.
- Brush tops with melted butter, sprinkle with kosher salt, and serve hot.
Notes
Experiment with seasoning and use leftover rotisserie chicken for quick prep. Adjust hot sauce based on heat tolerance. These snacks can be made ahead.