Cheesy Buffalo Chicken Bombs (Print Version)
Buffalo chicken, creamy cheese, and flaky biscuit bites baked golden and served with extra sauce for dipping.
# Ingredients:
→ Dough
01 -
1 can refrigerated buttermilk biscuits (8-count)
→ Filling
02 -
4 ounces cream cheese, softened
03 -
1/4 cup buffalo sauce
04 -
2 cups shredded rotisserie chicken
05 -
1/4 cup shredded sharp cheddar cheese
06 -
1/4 cup shredded mozzarella cheese
07 -
1 teaspoon finely diced green onion
→ Toppings
08 -
3 tablespoons buffalo sauce, divided
09 -
1 teaspoon finely diced green onion, for garnish
10 -
Blue cheese or ranch dressing, for dipping
# Steps:
01 -
In a large bowl, whisk together the softened cream cheese and 1/4 cup buffalo sauce until completely smooth. Fold in the shredded chicken, cheddar cheese, mozzarella cheese, and diced green onion until evenly combined.
02 -
Set oven to 375°F and lightly coat a 10-inch oven-safe skillet with nonstick cooking spray.
03 -
Remove the buttermilk biscuits from the can and, on a clean surface, roll each biscuit into a round approximately 1/8 inch thick using a rolling pin.
04 -
Divide the prepared filling evenly among the biscuit rounds, placing about 1/4 cup in the center of each. Fold the dough over the filling and firmly pinch the edges to seal.
05 -
Place each sealed biscuit seam-side down into the prepared skillet. Brush the tops with 2 tablespoons of buffalo sauce, reserving the final tablespoon for after baking.
06 -
Bake in the preheated oven for 24 to 26 minutes, until the biscuits are puffed and golden brown.
07 -
Drizzle the remaining tablespoon of buffalo sauce over the baked bombs, garnish with extra diced green onion, and serve immediately alongside blue cheese or ranch dressing for dipping.
# Notes:
01 -
Allow the filling to come to room temperature before assembling to prevent tearing the dough.
02 -
Ensure biscuits are well sealed to avoid leakage during baking.