Buffalo Chicken Bombs

Golden, buttery biscuit dough stuffed with tender shredded chicken, spicy buffalo sauce, and gooey melted cheese. The ultimate pull-apart game day appetizer.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Servings: 16 bombs

Course: Appetizer, Snack

Cuisine: American, Game Day

Calories: 280

Ingredients Equipment Method Notes

Ingredients

Filling

2 cups cooked shredded chicken rotisserie preferred
0.5 cup buffalo wing sauce
4 oz cream cheese softened
0.25 cup ranch or blue cheese dressing
1 cup shredded mozzarella cheese

Dough & Topping

2 cans large refrigerated flaky biscuits 16 oz each (16 total biscuits)
0.25 cup unsalted butter melted
1 tsp garlic powder
0.5 tsp dried parsley

Equipment

9x13 inch baking dish
Mixing bowls
Pastry brush

Method

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix softened cream cheese, buffalo sauce, and ranch dressing until smooth.
Fold the shredded chicken and mozzarella cheese into the buffalo cream cheese mixture until fully combined.
Separate biscuit dough. Flatten each biscuit gently with your hands into a 4-5 inch circle, keeping the center slightly thicker than the edges.
Spoon about 1.5 to 2 tablespoons of the chicken mixture into the center of each dough circle.
Pull the edges of the dough over the filling and pinch tightly together to seal completely. Roll gently into a ball.
Place the stuffed dough balls seam-side down into the prepared baking dish.
Mix melted butter with garlic powder and dried parsley. Brush generously over the tops of the dough balls.
Bake for 15-20 minutes, or until the bombs are puffed up and golden brown on top.
Let cool for 5 minutes before serving to allow the cheese center to set slightly.

Notes

Ensure the dough edges are pinched completely tight. Any gap will allow the cheese to melt out during baking. Serve with celery and extra ranch for dipping!