Buffalo Chicken Biscuit Bombs Recipe
Introduction
Buffalo Chicken Biscuit Bombs are a flavorful and fun twist on classic game day snacks. These cheesy, spicy pockets are filled with creamy buffalo chicken and baked until golden, making them perfect for sharing or a cozy night in.
Ingredients
- 1 can (8-count) refrigerated biscuits, not flaky
- 4 ounces cream cheese, room temperature
- ¼ cup (68 g) buffalo sauce, plus 3 tablespoons divided
- 2 cups (280 g) rotisserie chicken, shredded
- ¼ cup (28 g) sharp cheddar cheese, shredded
- ¼ cup (28 g) mozzarella cheese, shredded
- 1 teaspoon finely diced green onion, plus extra for garnish
- Blue cheese or ranch dressing, for dipping
Instructions
- Step 1: In a large mixing bowl, whisk together the cream cheese and ¼ cup buffalo sauce until smooth. Add the shredded chicken, cheddar, mozzarella, and 1 teaspoon diced green onion. Stir until well combined to form the filling.
- Step 2: Preheat your oven to 375°F (190°C) and spray a 10-inch oven-safe skillet with nonstick cooking spray.
- Step 3: Remove the biscuits from the can and place them on a clean surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
- Step 4: Divide the buffalo chicken filling evenly among the flattened biscuits, about ¼ cup per biscuit. Pinch the edges together tightly to seal each biscuit around the filling.
- Step 5: Place the sealed biscuits seam-side down in the prepared skillet. Brush the tops with about 2 tablespoons of the reserved buffalo sauce.
- Step 6: Bake for 24 to 26 minutes, or until the biscuit bombs are golden brown and cooked through.
- Step 7: Remove from the oven and drizzle with the remaining buffalo sauce. Garnish with additional diced green onions.
- Step 8: Serve warm with blue cheese or ranch dressing for dipping.
Tips & Variations
- For a milder version, reduce the buffalo sauce and serve extra on the side for those who want more heat.
- Swap in cooked chicken breast or leftover grilled chicken if you don’t have rotisserie chicken.
- Add a pinch of garlic powder or smoked paprika to the filling for extra flavor.
- Use homemade biscuit dough for a fresher taste and texture.
Storage
Store leftover biscuit bombs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to keep the biscuit crispy. You can also microwave them briefly, but the biscuit will not be as crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these in advance and bake later?
Yes, you can assemble the biscuit bombs and refrigerate them for a few hours before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.
What can I use if I don’t have buffalo sauce?
You can substitute hot sauce mixed with a little melted butter or a favorite wing sauce to achieve a similar spicy, tangy flavor.
PrintBuffalo Chicken Biscuit Bombs Recipe
These Buffalo Chicken Biscuit Bombs are a deliciously cheesy and spicy appetizer perfect for game day or any party. Fluffy refrigerated biscuits are filled with a creamy buffalo chicken mixture, baked until golden, and topped with extra buffalo sauce and green onions. Serve with ranch or blue cheese dressing for a tangy dipping option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 biscuit bombs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Biscuits
- 1 can (8-count) refrigerated biscuits, not flaky
Buffalo Chicken Filling
- 4 ounces cream cheese, room temperature
- ¼ cup (68 g) buffalo sauce
- 2 cups (280 g) rotisserie chicken, shredded
- ¼ cup (28 g) sharp cheddar cheese, shredded
- ¼ cup (28 g) mozzarella cheese, shredded
- 1 teaspoon finely diced green onion
Toppings & Garnish
- 3 tablespoons buffalo sauce, divided
- 1 teaspoon finely diced green onion, for garnish
- Blue cheese or ranch dressing, for dipping
Instructions
- Prepare the filling: In a large mixing bowl, whisk together the cream cheese and ¼ cup buffalo sauce until smooth and combined. Add in the shredded rotisserie chicken, sharp cheddar cheese, shredded mozzarella, and diced green onion. Stir until all ingredients are evenly mixed to create approximately 2 ½ cups of filling.
- Preheat the oven and prepare skillet: Heat your oven to 375°F (190°C). Lightly spray a 10-inch oven-safe skillet with nonstick cooking spray to prevent sticking during baking.
- Prepare the biscuits: Remove the biscuits from the can and place them on a clean surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness to ensure they can be folded easily around the filling.
- Assemble the biscuit bombs: Evenly divide the buffalo chicken mixture among the 8 biscuits, placing about ¼ cup of filling on each flattened biscuit. Carefully pinch and seal the edges of the biscuits to fully enclose the filling, then place them seam-side down in the prepared skillet.
- Brush with buffalo sauce: Use approximately 2 tablespoons of buffalo sauce to brush the tops of each biscuit for added flavor and moisture. Reserve the remaining buffalo sauce for drizzling after baking.
- Bake: Place the skillet in the preheated oven and bake for 24 to 26 minutes or until the biscuits are golden brown and cooked through.
- Garnish and serve: Remove from the oven, drizzle the remaining buffalo sauce over the biscuit bombs, and sprinkle with finely diced green onions. Serve hot with additional buffalo sauce and blue cheese or ranch dressing on the side for dipping.
Notes
- For extra spice, add a dash of cayenne pepper or hot sauce to the filling mixture.
- Make sure to pinch the biscuit edges tightly to prevent filling from leaking while baking.
- Leftover bombs can be refrigerated and reheated in the oven for a crispy finish.
- You can swap rotisserie chicken with cooked shredded chicken breast if preferred.
- Use gluten-free biscuits if you want to make this recipe gluten-free.
Keywords: Buffalo chicken, biscuit bombs, appetizer, game day recipe, cheesy, spicy, rotisserie chicken
