Buffalo Chicken Bombs
Buffalo Chicken Bombs are an irresistible treat that combines spicy buffalo chicken with gooey cheese and fluffy biscuit dough, creating a satisfying snack or appetizer.
Servings: 16 pieces
Calories: 200kcal
Ingredients
Filling Ingredients
- 3 cups slow-cooked pulled buffalo chicken Infused with zesty buffalo sauce.
- 4 oz cream cheese Adds a luscious texture to the filling.
- 1/4 cup blue cheese dressing Plus extra for dipping.
- 2 tbsp crumbled blue cheese Deliciously pungent.
- 1/4 cup shredded Monterey Jack cheese Melts beautifully.
- 1/4 cup shredded Fontina cheese Brings a nutty flavor.
- 1/4 cup shredded Gouda Adds depth to the filling.
- 1 tbsp Frank’s RedHot Original Hot Sauce Provides iconic spiciness.
Dough Ingredients
- 2 cans Pillsbury Grands! Buttermilk Biscuits Each can has 8 biscuits.
- 2 tbsp melted butter Adds gloss and color.
- 1 tsp kosher salt Enhances all flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 13x9-inch baking dish.
- Melt the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank’s RedHot sauce in a saucepan over medium heat. Stir until melted and well-combined.
- Fold in the slow-cooked pulled buffalo chicken, mixing until evenly coated.
- Cool the mixture on a tray in the fridge for about 15-20 minutes.
- Divide the cooled mixture into 16 portions.
- Flatten each biscuit into a 5-inch round.
- Place a filling portion in the center of each biscuit round.
- Fold the biscuit dough over the filling and pinch edges to seal.
- Place bombs seam side down in the greased baking dish.
Baking
- Bake for 30-35 minutes until tops are golden brown.
- Brush tops with melted butter and sprinkle with kosher salt.
Serving
- Serve hot with extra blue cheese dressing, crumbles, and Frank’s RedHot.
Notes
Use leftover buffalo chicken or rotisserie chicken for quicker prep. For more heat, add extra hot sauce or red pepper flakes. Bake until a deep golden brown for a crispy exterior.