Introduction

Buffalo Chicken Biscuit Bombs combine the bold, spicy flavors of buffalo chicken with the warm, buttery comfort of biscuits. These handheld treats are perfect as appetizers, snacks, or game day bites that everyone will love. Enjoy a delicious fusion of gooey cheese, tangy sauce, and soft biscuit dough in every bite.

Seven golden brown biscuit-like pastries with shiny tops and small green herb sprinkles are arranged closely on a white plate with a dark rim. Two of these pastries are broken open, showing a creamy orange filling with melted white cheese inside. The plate sits on a white marbled surface with scattered green herbs nearby. A white bowl containing a white creamy sauce with green herbs is partially visible in the upper right corner. The lighting highlights the flaky texture and warm color of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cooking spray
3/4 cup shredded cooked chicken
1/4 cup Frank’s RedHot buffalo wing sauce
2 tablespoons mayonnaise
1/4 teaspoon kosher salt
1 (12-ounce) can Pillsbury biscuit dough
1/2 cup shredded Monterey Jack cheese
1/4 cup crumbled blue cheese (optional)
2 tablespoons unsalted butter, melted
2 teaspoons ranch seasoning
Ranch and/or blue cheese dressing, for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease an 8-inch round baking pan with cooking spray.
Step 2: In a medium bowl, combine the shredded chicken, buffalo sauce, mayonnaise, and kosher salt, mixing well.
Step 3: Separate the biscuit dough into individual rounds and flatten each one with your fingers until about 1/4 inch thick.
Step 4: Spoon about one tablespoon of the buffalo chicken mixture onto the center of each flattened dough round.
Step 5: Divide the Monterey Jack and blue cheese evenly among the rounds, placing it on top of the chicken mixture.
Step 6: Carefully gather and pinch the edges of the dough around the filling to form a tight seal, shaping each into a ball. Place them seam-side down in the greased baking pan, leaving some space between each.
Step 7: In a small bowl, stir together the melted butter and ranch seasoning. Brush this mixture over the tops of the dough balls.
Step 8: Bake for 10 to 12 minutes or until the tops start to turn golden. Then brush the tops with the ranch butter again and continue baking for another 5 minutes until fully baked and golden.
Step 9: Let the biscuit bombs cool slightly before transferring them to a serving platter. Serve with ranch or blue cheese dressing for dipping.

Tips & Variations

Use rotisserie or leftover cooked chicken for convenience and flavor.
Flatten biscuit dough evenly to ensure even cooking and avoid thick spots.
Seal the edges tightly to prevent filling from leaking during baking.
Try substituting buffalo sauce with barbecue sauce and add pepper jack cheese for a smoky twist.
Add chopped bacon and diced jalapeños for a spicy, smoky variation.
Make a vegetarian version using roasted cauliflower tossed in buffalo sauce instead of chicken.
For breakfast bombs, fill with scrambled eggs, cheese, and cooked sausage.

Storage

Store leftover biscuit bombs in an airtight container in the refrigerator for up to 3 days. To reheat, bake them at 350°F for 8–10 minutes until warmed through. They freeze well; freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag. Reheat from frozen by wrapping in foil and baking at 350°F for 15–20 minutes.

How to Serve

The image shows seven golden brown biscuits on a round white plate with a dark rim, placed on a white marbled surface. The biscuits have a shiny, slightly cracked top sprinkled with small green herb flakes and coarse salt. Two of the biscuits are broken open, revealing a soft, fluffy inside filled with a creamy orange and white cheese mixture. Small bits of green herbs are scattered inside and on top. In the background, a white bowl with a creamy white sauce topped with green herbs sits partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuit dough instead of canned dough?

Yes, homemade biscuit dough works great in this recipe and allows you to control the ingredients and flavor. Just make sure it’s rolled out to the right thickness for proper filling and cooking.

Is it necessary to use blue cheese in the filling?

No, blue cheese is optional. It adds a tangy flavor that complements the buffalo chicken well, but if you’re not a fan, you can omit it or replace it with extra Monterey Jack or cheddar cheese.