If you love the bold, spicy flavor of Buffalo chicken, these Buffalo Chicken Bombs will be your new favorite appetizer! Each soft, buttery biscuit is stuffed with creamy, cheesy Buffalo chicken filling, then baked to golden perfection. Served with blue cheese dressing and a drizzle of hot sauce, these bite-sized delights are perfect for game days, parties, or a fun family dinner.
Why You’ll Love This Recipe
- 🔥 Bold Buffalo Flavor: The perfect balance of spice, creaminess, and tang.
- 🧀 Loaded with Cheese: A rich mix of cream cheese, blue cheese, and melty Jack, Fontina, and Gouda.
- 🕒 Simple & Make-Ahead Friendly: Use refrigerated biscuits for easy prep and bake just before serving.
- 🍗 Crowd Favorite: Great for parties, tailgates, or anytime you want a handheld comfort food hit.
Ingredients
For the Filling:
- 3 cups cooked shredded Buffalo chicken (try Slow Cooker Buffalo Chicken or rotisserie chicken tossed with hot sauce)
- 4 oz cream cheese
- ¼ cup blue cheese dressing (plus more for serving)
- 2 Tbsp crumbled blue cheese (plus more for garnish)
- ¼ cup each of Monterey Jack, Fontina, and Gouda, shredded
- 1 Tbsp Frank’s RedHot Original Sauce
For Assembly:
- 2 cans (8-count each) Pillsbury Grands! Buttermilk Biscuits
- 2 Tbsp butter, melted
- 1 tsp kosher salt
Instructions
1. Prepare the Filling
- In a medium saucepan, combine cream cheese, blue cheese dressing, crumbled blue cheese, shredded cheeses, and hot sauce.
- Whisk over medium heat until smooth and creamy.
- Stir in the shredded Buffalo chicken until evenly coated.
- Spread the mixture onto a small tray and refrigerate for about 20 minutes, until slightly firm.
2. Assemble the Bombs
- Preheat oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray.
- Divide the cooled filling into 16 portions.
- Roll each biscuit into a 5-inch circle.
- Place one portion of filling in the center, fold the dough over, and pinch edges to seal into a ball (like a stuffed bun).
- Place seam-side down in the baking dish.
3. Bake
- Arrange biscuits in rows—six down the center and five on each side.
- Bake for 30–35 minutes, or until golden brown on top.
- Brush with melted butter and sprinkle with kosher salt immediately after baking.
Serving Suggestions
Serve these warm, gooey Buffalo Chicken Bombs with:
- Extra blue cheese dressing for dipping
- Crumbled blue cheese and hot sauce for garnish
- Celery sticks on the side for a classic Buffalo pairing
Tips & Variations
- Make Ahead: Prepare the filling up to 2 days ahead. Assemble and bake when ready to serve.
- Freezer Friendly: Cool completely, then freeze in an airtight container. Reheat in the oven.
- Milder Option: Use less hot sauce or swap blue cheese for ranch dressing.
- Extra Crispy: Brush the tops with butter halfway through baking for extra color and crunch.
Storage & Reheating
- Refrigerate: Up to 3 days in an airtight container.
- Reheat: Bake in the oven at 325°F until warmed through (avoid microwaving for best texture).
- Freeze: Store for up to 2 months; thaw before reheating.
Conclusion
These Buffalo Chicken Bombs are everything you love about Buffalo wings—spicy, cheesy, and crave-worthy—wrapped in a warm, buttery biscuit. Whether you’re hosting a party, prepping for game day, or just want something fun for dinner, this recipe is sure to be a hit with everyone at the table.
Serve them fresh out of the oven, and watch them disappear fast!
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