Description
Buffalo Chicken Bombs are bite-sized, cheesy, and spicy snacks wrapped in soft, buttery biscuits. They make a perfect appetizer or game-day treat, packed with the bold flavors of Buffalo chicken, blue cheese, and gooey melted cheese. Serve them hot with ranch or blue cheese dressing for a crowd-pleasing dish.
Ingredients
Scale
- 3 cups cooked and shredded Buffalo chicken
- 4 ounces cream cheese, softened
- ¼ cup blue cheese dressing (plus more for serving)
- 2 tablespoons crumbled blue cheese (plus more for garnish)
- ¼ cup shredded Monterey Jack cheese
- ¼ cup shredded Fontina cheese
- ¼ cup shredded Gouda cheese
- 1 tablespoon Frank’s RedHot Sauce (adjust to taste)
- 2 packages Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
- 2 tablespoons melted butter
- 1 teaspoon kosher salt
Instructions
- Prepare the Buffalo Chicken Mixture: In a medium saucepan over medium heat, combine the shredded Buffalo chicken, cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Buffalo sauce. Stir continuously until the cheeses are melted and the mixture is smooth and creamy. Remove from heat and allow to cool slightly.
- Preheat the Oven: Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
- Flatten the Biscuits: Open the biscuit packages and separate them. Using your hands or a rolling pin, flatten each biscuit into a 5-inch circle. If the dough sticks, lightly flour your surface.
- Fill the Biscuits: Place a spoonful of the Buffalo chicken mixture into the center of each flattened biscuit. Carefully bring the edges of the dough together and pinch tightly to seal. Flip them over and place them seam-side down in the prepared baking dish.
- Bake the Bombs: Transfer the dish to the preheated oven and bake for 30-35 minutes, or until the tops are golden brown and the biscuits are fully cooked. If unsure, cut one open to check for doneness.
- Finish with Butter and Serve: Remove the bombs from the oven and immediately brush the tops with melted butter. Lightly sprinkle kosher salt over them for extra flavor. Serve hot with additional blue cheese dressing and Buffalo sauce for dipping.
Notes
- Shredded Chicken Shortcuts: If you don’t have time to make slow-cooked Buffalo chicken, use store-bought rotisserie chicken or leftover cooked chicken mixed with Buffalo sauce.
- Crispier Option: For crispier bottoms, bake on a parchment-lined sheet pan instead of a baking dish.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, bake at 300°F for 10 minutes or microwave for 30 seconds (note: microwaving may soften the biscuit).
- Make it Spicier: Add diced jalapeños or extra hot sauce to the filling for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers & Snacks
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 Buffalo Chicken Bomb
- Calories: 210
- Sugar: 2g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg