Our Buffalo Chicken Biscuit Bombs Are A Flavor Explosion

Anya Ptacek
·1 min read

Yields: 8 servings

Prep Time: 10 mins

Total Time: 25 mins

Ingredients

  • Cooking spray

  • 3/4 c.

    shredded cooked chicken

  • 1/4 c.

    Frank's RedHot buffalo wing sauce

  • 2 tbsp.

    mayonnaise

  • 1/4 tsp.

    kosher salt

  • 1

    (12-oz.) can Pillsbury biscuit dough

  • 1/2 c.

    shredded Monterey Jack cheese

  • 1/4 c.

    crumbled blue cheese (optional)

  • 2 tbsp.

    unsalted butter, melted

  • 2 tsp.

    ranch seasoning

  • Ranch dressing and blue cheese dressing, for serving (optional)

Directions

  1. Arrange a rack in center of oven; preheat to 350°. Grease an 8" round pan with cooking spray. In a medium bowl, mix chicken, wing sauce, mayonnaise, and salt.

  2. Flatten each biscuit round with your fingers until 1/4" thick. Spoon a Tbsp.-sized scoop chicken mixture into each round. Divide Monterey Jack and blue cheese (if using) over chicken mixture. Tightly gather seams together to form a ball, pinching seams close. Arrange balls seam side down in prepared pan.

  3. In a small bowl, mix butter and ranch seasoning. Brush over dough.

  4. Bake biscuits until just beginning to turn golden brown, 10 to 12 minutes. Brush with ranch butter again and continue to bake until toasted and golden brown, about 5 minutes more.

  5. Transfer biscuits to a platter. Serve with ranch dressing and blue cheese dressing alongside (if using).

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