Buffalo Chicken Biscuit Bombs Recipe

I absolutely love this Buffalo Chicken Biscuit Bombs Recipe because it blends all those crave-worthy flavors into one delightful bite. Imagine fluffy biscuits packed with spicy buffalo chicken, gooey Monterey Jack cheese, and that optional tangy blue cheese — it’s like having a pub favorite in a handheld snack form! Whether you’re feeding a hungry crowd or just want a cozy game-day treat, these biscuit bombs bring everyone running to the table.

When I first tried this recipe, I was amazed at how easy it was to whip up something so impressive with simple pantry staples. You’ll find that the ingredient combo works beautifully together, and baking them up gives you a golden, buttery crust that’s just irresistible. Trust me, once you try these Buffalo Chicken Biscuit Bombs Recipe, they’ll quickly become your go-to for parties, lunchboxes, or whenever you want a little spicy comfort food.

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Ingredients You’ll Need

This recipe keeps things simple with easy-to-find ingredients that come together deliciously. Using canned biscuit dough saves time, and the combination of shredded chicken and those spicy buffalo vibes is unbeatable.

• Cooking spray: Helps the biscuit bombs not stick and crisps the bottoms beautifully.
• Shredded cooked chicken: You can use rotisserie chicken or leftovers for convenience.
• Frank’s RedHot buffalo wing sauce: The classic wing sauce that gives these bombs their signature kick.
• Mayonnaise: Adds moisture and creaminess to the chicken mixture.
• Kosher salt: Just enough for seasoning without overpowering.
• Pillsbury biscuit dough: The shortcut to soft, flaky biscuit wrappers. I recommend the classic canned dough for ease.
• Shredded Monterey Jack cheese: Melts beautifully with a mild flavor that complements the spice.
• Crumbled blue cheese (optional): Adds sharp creaminess if you enjoy that classic buffalo combo.
• Unsalted butter, melted: Brushed on top for a golden, buttery finish.
• Ranch seasoning: Sprinkled in the butter for that signature ranch flavor that pairs perfectly.
• Ranch dressing and blue cheese dressing (optional): Use for dipping to elevate each bite.

Variations

I love making this recipe my own depending on the occasion or what I have on hand. Feel free to swap cheeses, add veggies, or dial up the spice to suit your taste buds.

• Spicy Variation: Add extra buffalo wing sauce or a pinch of cayenne powder inside for a serious kick — my husband swears by this fiery twist!
• Cheese-Free Version: Skip the cheese for a dairy-free option and add extra ranch seasoning for flavor.
• Green Onion & Jalapeño: Mix in finely chopped green onions or jalapeños to the chicken filling to bring freshness and heat.
• Gluten-Free: Use gluten-free biscuit dough or make your own gluten-free biscuit dough to accommodate dietary restrictions.

How to Make Buffalo Chicken Biscuit Bombs Recipe

Step 1: Prep Your Oven and Chicken Mixture

First, arrange a rack in the center of your oven and preheat to 350°F. Grease an 8-inch round pan with cooking spray to prevent sticking and help with even baking. In a medium bowl, mix shredded cooked chicken, Frank’s RedHot buffalo wing sauce, mayonnaise, and kosher salt until evenly combined. This mixture forms your flavorful, spicy filling that you’ll scoop into the biscuit dough — trust me, it’s pure comfort in every bite.

Step 2: Shape the Biscuit Bombs

Gently flatten each biscuit round with your fingers to about 1/4 inch thick — take your time here because this makes it easier to fold around the filling without tearing. Spoon about a tablespoon of the chicken mixture in the center of each round. Then sprinkle shredded Monterey Jack and crumbled blue cheese (if using) over the filling. Pinch the edges tightly to form a sealed ball — this step is key to keeping everything inside while baking. Place them seam-side down in your prepared pan for a beautiful, smooth top after baking.

Step 3: Add the Butter Ranch Finish

Mix melted unsalted butter with ranch seasoning in a small bowl, then brush this flavored butter all over the biscuit bombs. This step gives the biscuits a golden, buttery topping with that irresistible ranch flair right when they come out of the oven. I like to brush half now, bake a bit, then brush more later for extra flavor and color.

Step 4: Bake to Golden Perfection

Bake the biscuit bombs for 10 to 12 minutes until they start turning a lovely golden brown. Brush them again with the ranch butter and pop them back in for another 5 minutes or so until they’re beautifully toasted and golden on top. Keep an eye on your oven’s temperature here; ovens can vary, and you don’t want them to get overly browned or dry.

Step 5: Serve and Enjoy!

Once baked, transfer these beauties to a platter and serve warm. I always like to have ranch dressing and blue cheese dressing on the side for dipping—it takes the flavor to the next level. They’re best enjoyed fresh from the oven, but if you can wait, they’ll still be delicious at room temperature.

How to Serve Buffalo Chicken Biscuit Bombs Recipe

Garnishes

I love topping these with a sprinkle of fresh chopped parsley or green onions for a pop of color and freshness. A drizzle of extra buffalo sauce or ranch dressing over the top makes it even more indulgent—perfect if you’re sharing with friends who love that saucy vibe.

Side Dishes

Pair your biscuit bombs with crunchy celery sticks, carrot sticks, or a crisp side salad to balance out the richness. For game day, I often serve them alongside sweet potato fries or a tangy coleslaw—the contrast works beautifully!

Creative Ways to Present

For parties, I like to arrange the biscuit bombs on a large platter lined with lettuce leaves and add small bowls of dipping sauces all around. You can also stack them like a savory tower with toothpicks for easy grabbing, making the presentation both fun and functional.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover biscuit bombs in an airtight container in the refrigerator. They stay good for up to 3 days, and I find they hold their flavor best when reheated gently rather than microwaved straight from the fridge.

Freezing

You can freeze the biscuit bombs before baking. Just form and seal the balls, then freeze them on a baking sheet until solid before transferring to a freezer bag. When you’re ready to bake, no need to thaw—just bake a few extra minutes until golden and heated through.

Reheating

To reheat, I like to warm them in a 350°F oven for 10 minutes to keep the crust crispy and the filling melty. Avoid microwaving unless you’re in a rush—it can make the biscuits soggy and less appetizing.

FAQs

Final Thoughts

Making these Buffalo Chicken Biscuit Bombs Recipe was a game changer for me — it’s such an effortless way to bring intense flavor to the table with minimal fuss. I hope you’ll enjoy the thrill of biting into that warm, cheesy, spicy goodness as much as my family does. Next time you want a slam-dunk appetizer or a hearty snack, give this a try. You’ll quickly see why it’s a recipe worth keeping in your collection!

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