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Buffalo Chicken Bombs Recipe
Ash Tyrrell

Buffalo Chicken Bombs Recipe

There is honestly nothing more satisfying than pulling these golden, buttery bites out of the oven after a long day. I made a batch just last night for a quick dinner, and the combination of spicy chicken and gooey cheese inside a warm biscuit was absolutely incredible.
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Total Time 30 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups shredded rotisserie chicken
  • Using rotisserie meat saves you so much time and adds a great texture but you can also poach and shred your own chicken breast if you prefer a leaner option.
  • 1/4 cup Buffalo sauce
  • Pick your favorite brand here because this flavor carries the dish; I usually go for something with a medium heat level so it doesn't overpower the buttery biscuit dough.
  • 1/3 cup shredded mozzarella cheese
  • I highly recommend buying a block of mozzarella and grating it yourself because pre-shredded bags often have anti-caking agents that stop the cheese from melting into that perfect stretch.
  • 1 can 8-count refrigerated buttermilk biscuits
  • These are the secret to the speed of this recipe acting as a convenient and flaky vessel that puffs up beautifully around the spicy chicken filling.
  • 2 tablespoons salted butter melted
  • You will use this to brush over the tops right after baking which adds a savory, rich finish that soaks into the crust.
  • 1 tablespoon chopped fresh parsley
  • Fresh herbs really brighten up the final look of the dish and cut through the richness of the cheese and butter with a nice pop of color.
  • 1/2 teaspoon garlic powder
  • Mixing this into your melted butter creates a quick garlic butter glaze that makes these taste like something you would order at a restaurant.
  • 2 tablespoons blue cheese dressing or ranch dressing
  • Cool creamy dips are essential for balancing out the heat from the Buffalo sauce, so have plenty on hand for dipping.

Method
 

  1. Start by setting your oven to 375 degrees F (190 degrees C) so it can reach the proper temperature while you prep. A fully preheated oven is crucial for getting the biscuit dough to rise quickly and become flaky.
  2. Grab a medium-sized bowl and toss in your shredded chicken, the Buffalo sauce, and the mozzarella cheese. Stir everything together until the chicken is evenly coated in the sauce and the cheese is well distributed throughout the mix.
  3. Take the biscuits out of the can and separate them, then place them on a clean, flat surface. Use your rolling pin to gently roll each biscuit out until it is about 1/8-inch thick, creating a larger surface area for stuffing.
  4. Spoon about 1/4 cup of the chicken mixture into the center of each flattened biscuit round. Pull the edges of the dough up over the filling and pinch them tightly together to seal the chicken inside securely.
  5. Place each filled biscuit on your ungreased baking sheet, making sure the seam side is facing down. This prevents them from bursting open while they bake and ensures they keep their nice round shape.
  6. Slide the baking sheet into your preheated oven and let them cook for about 15 minutes. You are looking for a deep golden brown color on top and for the biscuits to be hot all the way through.
  7. While they bake, mix the melted butter, parsley, and garlic powder in a small dish. As soon as you pull the biscuits out of the oven, brush this mixture generously over the tops for extra flavor.
  8. Transfer the hot chicken bombs to a serving platter right away while the cheese is still melty. Set out small bowls of blue cheese or ranch dressing alongside them for your guests to dip.

Notes

  • I always shred my cheese from a block because it melts so much smoother than the pre-bagged stuff, which can sometimes feel grainy inside the biscuit.
  • I find that letting the biscuit dough sit on the counter for about 5 minutes before rolling makes it more pliable and less likely to tear when you stretch it.
  • I like to make sure the chicken is shredded very finely; large chunks can poke through the dough and cause the filling to leak out during baking.
  • I recommend sealing the dough very tightly; I usually pinch it twice just to be absolutely sure no cheese escapes and burns on the pan.
  • I sometimes sprinkle a little extra garlic powder or even some sesame seeds on top of the butter glaze for an added texture and flavor pop.
  • I suggest not overfilling the biscuits, even though it is tempting, because too much sauce can make the bottom of the dough soggy and hard to pick up.