Buffalo Chicken Bombs
These spicy, cheesy pockets are perfect for parties or weeknight dinners, combining shredded chicken, buffalo sauce, and cheese wrapped in buttery biscuit dough.
Ingredients
Main Ingredients
- 1 pound cooked shredded chicken (rotisserie or leftover cooked breast)
- 1/2 cup buffalo sauce your favorite brand or homemade
- 1 cup shredded cheese cheddar or mozzarella
- 1 package refrigerated biscuit dough usually 8–10 biscuits
- 1/4 cup ranch dressing optional, for serving
- Salt and black pepper to taste
- Cooking spray or a light brush of oil/butter for the pan
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray or line with parchment paper.
- In a medium bowl, combine the shredded chicken, buffalo sauce, and shredded cheese. Taste and add a pinch of salt and pepper if needed. Mix until evenly coated.
- Open the biscuit dough and separate the pieces. Work with one biscuit at a time.
- Flatten each biscuit in your palm or on a lightly floured surface to make a small disc about 3–4 inches across.
- Place about 2 tablespoons (adjust by biscuit size) of the buffalo chicken mixture in the center of the disc.
- Pull the edges of the dough up and pinch tightly to seal, forming a ball. Make sure there are no gaps; a tight seal prevents filling from leaking.
- Place the filled biscuits seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
- Optional: brush tops with beaten egg or melted butter for shiny, golden tops. Sprinkle a little extra cheese on top if desired.
Baking
- Bake for 15–20 minutes, until the biscuits are puffed and golden brown. Internal temperature should reach 165°F (74°C) to ensure the filling is hot and safe.
- Let rest for 3–5 minutes before serving. Serve with ranch dressing or blue cheese on the side.
Notes
Serve warm and enjoy with dipping sauces or sides like celery sticks. For a crispier bottom, bake on a preheated baking sheet. You can also freeze assembled bombs before baking.