Buffalo Chicken Bombs: An Irresistible Treat

Buffalo Chicken Bombs are a sensational appetizer or main dish featuring a creamy, cheesy buffalo chicken filling encased in a flaky, golden-brown biscuit. These delightful morsels deliver an explosion of flavor with every bite, making them a guaranteed crowd-pleaser for game days, parties, or any casual meal.

Recipe Overview

Why You’ll Love This Recipe

Ingredients

Crafting these Buffalo Chicken Bombs is straightforward, leveraging simple ingredients for maximum flavor impact. The key is a rich, creamy buffalo chicken filling wrapped in tender biscuit dough.

• 3 cups Slow Cooker Pulled Buffalo Chicken (our recipe makes five cups – freeze the rest)
• 4 ounces cream cheese, softened
• 1/4 cup blue cheese dressing, plus more for serving
• 2 tablespoons crumbled blue cheese, plus more for serving
• 1/4 cup Monterey Jack cheese, shredded
• 1/4 cup Fontina cheese, shredded
• 1/4 cup Gouda cheese, shredded
• 1 tablespoon Frank’s RedHot Original Hot Sauce
• 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
• 2 tablespoons butter, melted
• 1 teaspoon kosher salt

Ingredient Notes

• Slow Cooker Pulled Buffalo Chicken: This forms the flavorful core. Ensure it’s seasoned well.
• Cream Cheese: Softened cream cheese ensures a smooth, lump-free filling.
• Blue Cheese Dressing: Adds tanginess and creaminess.
• Crumbled Blue Cheese: Provides a classic buffalo flavor profile.
• Shredded Cheeses: A blend of Monterey Jack, Fontina, and Gouda offers excellent meltability and rich flavor.
• Frank’s RedHot: The iconic hot sauce for authentic buffalo flavor.
• Pillsbury Grands! Buttermilk Biscuits: Their flaky texture is perfect for enclosing the filling.
• Melted Butter: Adds a final touch of richness and helps achieve a golden crust.
• Kosher Salt: Enhances all the flavors.

Ingredient Substitutions

• For the Pulled Chicken: If you don’t have pre-made slow cooker buffalo chicken, you can boil or bake chicken breasts until cooked through, shred them, and then toss with your favorite buffalo sauce.
• For the Blue Cheese Dressing: Ranch dressing can be used as a substitute for blue cheese dressing if preferred, though it will alter the classic buffalo flavor profile slightly.
• For the Blue Cheese Crumbles: If blue cheese is not to your liking, you can omit it entirely or add a bit more of the shredded cheeses.
• For the Shredded Cheeses: A shredded Mexican blend or a mix of cheddar and mozzarella can be used instead of Monterey Jack, Fontina, and Gouda. Just aim for a good melting cheese blend.
• For the Hot Sauce: Any cayenne pepper-based hot sauce similar to Frank’s RedHot will work. Adjust the amount based on your heat tolerance.
• For the Biscuits: Other brands of refrigerated biscuit dough, especially buttermilk varieties, can be used. If using smaller biscuits, you may need to adjust the amount of filling per bomb.

How to Make Buffalo Chicken Bombs

Step 1: Prepare the Filling

Begin by preparing our recipe for Slow Cooker Pulled Buffalo Chicken and measure out three cups. This abundance is excellent because you can freeze the remaining two cups in an airtight zipper seal bag for another delicious meal. In a medium saucepan, combine the softened cream cheese, 1/4 cup of blue cheese dressing, 2 tablespoons of crumbled blue cheese, 1/4 cup shredded Monterey Jack cheese, 1/4 cup shredded Fontina cheese, 1/4 cup shredded Gouda cheese, and 1 tablespoon of Frank’s RedHot Original Hot Sauce. Place the saucepan over medium heat.

Step 2: Melt and Combine Filling Ingredients

Whisk the ingredients in the saucepan continuously over medium heat until everything is completely melted and smoothly combined into a creamy, cheesy sauce. Ensure there are no lumps of cream cheese remaining. Once the mixture is smooth and well-blended, remove the saucepan from the heat.

Step 3: Add Chicken and Cool

Gently stir the 3 cups of prepared pulled buffalo chicken into the warm cheese mixture. Mix until the chicken is thoroughly coated in the creamy sauce. Once combined, spread the mixture out evenly onto a parchment-lined baking sheet or a shallow tray. Place the tray in the refrigerator to cool completely, which should take about 15-20 minutes. This cooling step is crucial for easier handling when assembling the bombs.

Step 4: Shape the Bombs

While the filling cools, prepare your biscuit dough. Preheat your oven to 350 degrees F. Lightly spray a 13×9-inch casserole dish with non-stick cooking spray. Open both packages of Pillsbury Grands! Buttermilk Biscuits. You can either roll out all the biscuits at once or prepare them one at a time as you fill them. Aim to roll each biscuit out into a rough five-inch circle on a lightly floured surface. Once the buffalo chicken filling has cooled and firmed up slightly, use a rubber spatula or a knife to divide it into 16 equal portions, creating a 4×4 grid pattern on the cooling sheet. These portions will be your filling for each bomb.

Step 5: Assemble and Bake

Take one flattened biscuit circle and place one portion of the cooled buffalo chicken filling directly into the center. Carefully bring the edges of the biscuit up and over the filling, pinching the top seam closed. Then, gather the left and right edges towards the center, pinching them together firmly to resemble a pierogi shape, ensuring no filling can escape. Turn each assembled bomb over so the sealed seam is on the bottom. Arrange six bombs in a single row down the center of the prepared casserole dish, and then place five bombs on each side, filling the dish. Bake in the preheated 350 degrees F oven for 30-35 minutes, or until the biscuit tops are beautifully golden brown and puffed up. Immediately upon removing the hot casserole dish from the oven, generously brush the tops of the bombs with the 2 tablespoons of melted butter and sprinkle evenly with 1 teaspoon of kosher salt. Serve these irresistible Buffalo Chicken Bombs hot, accompanied by extra blue cheese dressing, more crumbled blue cheese, and a dash of Frank’s hot sauce for those who like it extra spicy.

Tips for Success

• Make sure the buffalo chicken filling is completely cooled before assembling. A warm filling can make the biscuit dough sticky and difficult to work with.
• Don’t overfill the biscuits, or they will be difficult to seal and may leak during baking.
• Pinch the seams of the biscuit dough together very firmly to prevent the delicious filling from escaping during the baking process.
• If the tops of your bombs are browning too quickly, you can loosely tent the casserole dish with aluminum foil for the remainder of the baking time.
• For perfectly round bombs, you can use a biscuit cutter to trim the edges of the rolled-out dough before filling, though this is optional.

Variations

• Spicy Kick: Add a pinch of cayenne pepper or a dash more hot sauce to the cheese mixture for an extra layer of heat.
• Ranch Lover’s: Substitute ranch dressing for the blue cheese dressing in the filling and serve with ranch for dipping.
• Cheesy Extravaganza: Incorporate other favorite melting cheeses like cheddar, pepper jack, or mozzarella into the cheese blend.
• Herbaceous Delight: Stir in a tablespoon of finely chopped fresh chives or parsley into the filling for added freshness.
• Mini Bombs: Use smaller refrigerated biscuit sizes and scale down the filling portions for bite-sized appetizers.

Serving Suggestions

• Serve immediately with extra blue cheese dressing, ranch dressing, or a cool sour cream dip.
• Offer extra crumbled blue cheese and chopped scallions or cilantro as toppings.
• Pair with celery and carrot sticks for a classic buffalo wing experience.
• These make a fantastic appetizer for game day parties, holiday gatherings, or casual get-togethers.
• For a more substantial meal, serve alongside a fresh green salad or a bowl of chili.

Storage & Reheating

• Storage: Store any leftover Buffalo Chicken Bombs in an airtight container in the refrigerator for up to 3 days.
• Reheating: The best way to reheat is in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and the biscuit is crisp again. Alternatively, microwave them for quick reheating, but be aware the biscuit texture may become softer. Air frying is also a great option for crisping them up again.

FAQs

• Can I make the buffalo chicken filling ahead of time? Yes, the filling can be made a day in advance and stored, covered, in the refrigerator. Ensure it’s well-chilled before assembling the bombs.
• Can I freeze Buffalo Chicken Bombs before baking? It’s not recommended to freeze the assembled bombs before baking, as the biscuit dough may not thaw and bake properly, potentially resulting in a gummy texture.
• How do I ensure the seams are sealed properly? Pinch the dough together very firmly after filling. If it seems dry, lightly wet your fingertips with water to help the dough stick and seal.
• What can I do if my biscuit dough is too sticky? Lightly dust your work surface and rolling pin with flour. If the dough is still sticky, refrigerate it for a few minutes to firm it up.
• Can I make these ahead and bake them later? You can assemble them and store them unbaked in the refrigerator for a few hours, but it’s best to bake them shortly after assembly for optimal texture.

Final Thoughts

These Buffalo Chicken Bombs are more than just a recipe; they’re a celebration of flavor and fun. The combination of spicy, cheesy chicken wrapped in tender biscuit dough is simply irresistible. They are surprisingly easy to make, making them a go-to for any occasion where delicious comfort food is desired. Enjoy creating and sharing these amazing bites with your loved ones!

Buffalo Chicken Bombs: An Irresistible Treat

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Crispy, golden-brown biscuits bursting with a spicy buffalo chicken and cheese blend. These handheld bites combine savory tangy blue cheese dressing, seasoned pulled chicken, and melted cheeses for a bold, crowd-pleasing flavor explosion. Perfect for game days and casual gatherings.

• Author: Clarice
• Prep Time: 30
• Cook Time: 20
• Total Time: 50
• Yield: 16 bombs
• Category: Dinner
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

3 cups Slow Cooker Pulled Buffalo Chicken
4 ounces cream cheese, softened
1/4 cup blue cheese dressing, plus more for serving
2 tablespoons crumbled blue cheese, plus more for serving
1/4 cup Monterey Jack cheese, shredded
1/4 cup Fontina cheese, shredded
1/4 cup Gouda cheese, shredded
1 tablespoon Frank’s RedHot Original Hot Sauce
2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
2 tablespoons butter, melted
1 teaspoon kosher salt

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Instructions

Preheat oven to 400°F (200°C)
Combine pulled buffalo chicken, softened cream cheese, 1/4 cup blue cheese dressing, 2 tablespoons crumbled blue cheese, 1/4 cup each shredded Monterey Jack, Fontina, and Gouda cheeses, and hot sauce in a bowl
Divide mixture into 16 equal portions
Take one biscuit, unfold into 6 dough pieces, press to flatten each into a circle
Place a buffalo chicken portion in the center, fold dough over to enclose, pinch edges to seal
Arrange on a baking sheet, brush tops with melted butter and sprinkle with kosher salt
Bake 15-18 minutes until golden and puffed
Serve with additional blue cheese dressing and crumbled blue cheese for garnish

Notes

Thaw frozen biscuits if needed
Use buffalo chicken already cooled and shredded
For a gluten-free option, substitute with gluten-free biscuit dough
Customize heat level by adjusting Frank’s RedHot
Store leftovers in an airtight container in the fridge for up to 3 days
Freeze baked bombs (unbuttered) for extended storage