Buffalo Chicken Bombs
Buffalo Chicken Bombs made with biscuit dough and creamy filling.
Ingredients
Filling
- 1 can 8-count refrigerated biscuits (not flaky style)
- 4 ounces cream cheese room temperature
- 1/4 cup buffalo sauce
- 2 cups rotisserie chicken shredded
- 1/4 cup sharp cheddar cheese shredded
- 1/4 cup mozzarella cheese shredded
- 1 teaspoon finely diced green onion
Toppings
- 3 tablespoons buffalo sauce divided
- 1 teaspoon finely diced green onion for garnish
- Blue cheese or ranch dressing for dipping
Instructions
Make the Filling
- In a large bowl, whisk together cream cheese and buffalo sauce until smooth and creamy.
- Stir in shredded chicken, cheddar cheese, mozzarella cheese, and green onion. Mix well.
Assemble
- Preheat oven to 375°F (190°C). Lightly grease a 10-inch oven-safe skillet or baking dish.
- Flatten each biscuit to about 1/8-inch thickness using a rolling pin.
- Spoon about 1/4 cup of buffalo chicken filling into the center of each biscuit.
- Pinch edges tightly to seal and form a ball.
- Place seam-side down in the prepared skillet.
- Brush tops with about 2 tablespoons of buffalo sauce.
Bake
- Bake for 24–26 minutes, until golden brown.
- Drizzle with remaining buffalo sauce and garnish with green onions.
- Serve Buffalo Chicken Bombs warm with ranch or blue cheese dressing for dipping.
Notes
- Substitute Monterey Jack or Colby Jack for mozzarella if desired.