Buffalo Chicken Bombs: An Irresistible Treat
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.
- Prep Time: 30
- Cook Time: 20
- Total Time: 50
- Yield: 16 bombs
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
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
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