Description
Try this spicy, cheesy Buffalo Chicken Bombs Recipe—buffalo chicken wrapped in biscuits, baked golden & served with blue cheese or ranch.
Ingredients
Scale
- 1 ½ cups shredded rotisserie chicken
- ¼ cup Buffalo sauce
- ⅓ cup shredded mozzarella cheese
- 1 (8‑count) can refrigerated buttermilk biscuits
- 2 tablespoons salted butter, melted
- 1 tablespoon chopped fresh parsley
- ½ teaspoon garlic powder
- 2 tablespoons blue cheese dressing or ranch dressing (for dipping)
Instructions
- Preheat the oven to 375°F (≈ 190°C).
- Mix the filling.
In a medium bowl, combine the shredded chicken, Buffalo sauce, and shredded mozzarella. Mix until well coated. - Flatten biscuits.
On a clean surface, flatten each buttermilk biscuit to about 1/8‑inch thickness. You can use your fingers or a rolling pin to gently press them out. - Fill and seal.
Divide the chicken‑Buffalo mixture evenly among the biscuits—place the filling in the center of each flattened biscuit. Pinch the edges together securely to enclose the filling entirely. Place the sealed bombs seam‑side down on an ungreased baking sheet. - Bake.
Bake in preheated oven for about 15 minutes, or until the biscuits are golden brown and the filling is hot throughout. - Prepare butter‑garlic topping.
While the bombs bake, stir together the melted butter, chopped fresh parsley, and garlic powder in a small bowl. - Brush and finish.
As soon as you remove the bombs from the oven, brush the tops with the butter‑garlic‑parsley mixture so it soaks in. - Serve.
Serve warm with blue cheese or ranch dressing on the side for dipping.
Notes
Don’t overstuff the biscuit dough or it may tear.
Pinch the seams tightly to avoid filling leakage.
Brush the butter mix while the bombs are still hot for maximum flavor absorption.
Serve immediately for best texture—crispy outside, melty inside.
Keywords: Buffalo Chicken Bombs