Description
These Buffalo Chicken Biscuit Bombs are a deliciously savory snack featuring tender shredded chicken tossed in spicy buffalo sauce, wrapped in flaky Pillsbury biscuit dough, and baked to golden perfection. Enhanced with Monterey Jack and blue cheese, and brushed with a buttery ranch seasoning glaze, they are perfect for game day, parties, or a flavorful appetizer.
Ingredients
Scale
Filling
- 3/4 cup shredded cooked chicken
- 1/4 cup Frank’s RedHot buffalo wing sauce
- 2 Tbsp. mayonnaise
- 1/4 tsp. kosher salt
Dough
- 1 (12-oz.) can Pillsbury biscuit dough
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup crumbled blue cheese (optional)
Finishing & Serving
- 2 Tbsp. unsalted butter, melted
- 2 tsp. ranch seasoning
- Cooking spray
- Ranch dressing and blue cheese dressing, for serving (optional)
Instructions
- Preheat and prepare pan: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Grease an 8-inch round pan thoroughly with cooking spray to prevent sticking.
- Mix filling: In a medium bowl, combine shredded cooked chicken, Frank’s RedHot buffalo wing sauce, mayonnaise, and kosher salt. Stir well so all ingredients are evenly incorporated.
- Form biscuit bombs: Flatten each biscuit dough round with your fingers to about 1/4 inch thickness. Place approximately 1 tablespoon of the chicken mixture into the center of each flattened biscuit. Sprinkle Monterey Jack cheese and crumbled blue cheese (if using) over the chicken mixture. Carefully gather the edges of the biscuit dough together, pinching the seams tightly to completely seal and form a ball. Place each biscuit bomb seam side down in the prepared pan.
- Prepare ranch butter glaze: In a small bowl, combine melted unsalted butter with ranch seasoning. Use a brush to evenly coat the top of each biscuit bomb with the ranch butter mixture.
- Bake first stage: Bake the biscuit bombs in the preheated oven for 10 to 12 minutes, or until they start to turn golden brown at the edges.
- Apply second ranch butter coat: Remove the pan and brush the biscuit bombs again with the ranch butter mixture to enhance flavor and browning.
- Bake second stage: Return the pan to the oven and bake for about 5 more minutes, or until the biscuits are fully toasted and golden brown on top.
- Serve: Transfer the biscuit bombs to a serving platter. Serve warm with ranch dressing and blue cheese dressing on the side, if desired, for dipping.
Notes
- You can substitute the chicken with rotisserie chicken for convenience.
- Adjust the amount of buffalo wing sauce to control the spice level.
- Blue cheese is optional; omit if preferred or use extra Monterey Jack cheese instead.
- Make sure to seal the seams tightly to prevent filling from leaking during baking.
- These biscuit bombs are best served fresh and warm for optimum flavor.
- For a crispier texture, bake on a wire rack set inside the pan.
Nutrition
- Serving Size: 1 biscuit bomb (approx. 1/8 of recipe)
- Calories: 210
- Sugar: 1 g
- Sodium: 470 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 30 mg
