Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (8-count) can refrigerated biscuit dough
- 4 ounces cream cheese, softened
- 1 cup shredded Monterey Jack or cheddar cheese
- 1/2 cup buffalo hot sauce (such as Frank's RedHot)
- 1/4 cup ranch dressing (optional)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
Instructions
- Step 1: Preheat the oven to 375°F (190°C). In a medium bowl, combine the shredded chicken, softened cream cheese, shredded cheese, buffalo sauce, and ranch dressing (if using). Mix until the filling is thoroughly combined and creamy.
- Step 2: Separate the refrigerated biscuit dough pieces. Gently flatten each biscuit slightly using your fingers or a rolling pin until they are about 3 inches wide.
- Step 3: Place 2 to 3 tablespoons of the buffalo chicken filling into the center of each flattened biscuit. Carefully fold the edges of the biscuit dough up and over the filling, pinching the seams tightly at the top to completely seal the contents, forming a ball or "bomb."
- Step 4: Whisk together the melted butter and garlic powder in a small bowl. Place the sealed Buffalo Chicken Bombs seam-side down on a baking sheet lined with parchment paper, and brush the tops generously with the garlic butter mixture.
- Step 5: Bake for 12 to 16 minutes, or until the biscuit dough is puffed up, golden brown, and fully cooked through. Let cool briefly before serving hot with extra ranch or bleu cheese dressing for dipping.
Notes
- Store any leftover Buffalo Bombs tightly sealed in an airtight container in the refrigerator for up to 3 days; they are best enjoyed fresh but hold up well for quick snacks.
- To revive the crispy exterior, reheat chilled bombs in a 300°F oven or an air fryer for 5-7 minutes until the filling is hot, avoiding the microwave which can soften the biscuit dough.
- Turn these appetizers into a satisfying meal by serving them alongside a crisp celery and carrot stick slaw tossed lightly with extra bleu cheese dressing.
- If your buffalo chicken filling seems too wet, chill it for 15 minutes before stuffing the biscuits; this slight firming makes the mixture much easier to scoop and ensures a tight, leak-proof seal when you pinch the dough closed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American