Description
Buffalo Chicken Bombs are a delicious and indulgent appetizer featuring slow cooker pulled buffalo chicken mixed with creamy cheeses and hot sauce, all wrapped in flaky buttermilk biscuits and baked to golden perfection. Perfect for game day or party snacks, these bombs deliver a spicy, cheesy punch in every bite.
Ingredients
Scale
Buffalo Chicken Mixture
- 3 cups Slow Cooker Pulled Buffalo Chicken
- 4 ounces cream cheese
- ¼ cup blue cheese dressing, plus more for serving
- 2 tablespoons crumbled blue cheese, plus more for serving
- ¼ cup Monterey Jack cheese, shredded
- ¼ cup Fontina cheese, shredded
- ¼ cup Gouda, shredded
- 1 tablespoon Franks RedHot Original Hot Sauce
Dough and Finishing
- 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
Instructions
- Prepare Pulled Buffalo Chicken: Prepare our recipe for Pulled Buffalo Chicken and measure out three cups. Freeze the remaining two cups in an airtight zipper seal bag for future use.
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit to ensure it is ready for baking your Buffalo Chicken Bombs.
- Melt Cheeses and Sauces: In a medium saucepan over medium heat, combine the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Franks RedHot Original Hot Sauce. Whisk continuously until all ingredients are melted and well combined.
- Combine Cheese Mixture with Chicken: Remove the cheese sauce from heat and stir in the pulled buffalo chicken until evenly coated. Spread this mixture on a sheet tray and refrigerate to cool and firm up.
- Portion the Filling: Once cooled, divide the buffalo chicken mixture into 16 equal portions using a rubber spatula arranged in a 4×4 grid pattern on the tray.
- Prepare Baking Dish and Biscuits: Spray a 13×9-inch casserole dish with non-stick pan spray. Open the biscuit packages and roll each biscuit into a five-inch circle, working either all at once or individually as you fill them.
- Fill and Shape Bombs: Place one portion of the buffalo chicken filling into the center of each flattened biscuit. Fold the back edge over to the front, pinching the dough to seal. Then pinch the edges closed like a pierogi, finally pulling the left and right edges to the center and pinching again to fully enclose the filling.
- Arrange in Baking Dish: Turn each bomb seam side down and arrange in the casserole dish with six bombs down the center and five on each side, making a neat 4×4 presentation.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes or until the bombs are golden brown on top and cooked through.
- Butter and Season: Immediately after removing from the oven, brush the melted butter over the tops and sprinkle with kosher salt for extra flavor and shine.
- Serve: Serve the Buffalo Chicken Bombs hot, accompanied by additional blue cheese dressing, crumbled blue cheese, and more Franks RedHot sauce for dipping and extra spice.
Notes
- Slow Cooker Pulled Buffalo Chicken can be made ahead and frozen to save prep time.
- Use refrigerated biscuit dough for convenience, but adding a light dusting of flour when rolling out can prevent sticking.
- Adjust the amount of hot sauce in the cheese mixture to control spiciness.
- These bombs are best served fresh but can be reheated in the oven to maintain crispiness.
- For a crispier exterior, you can brush the biscuits with egg wash before baking.
- Make sure to seal the edges tightly to avoid any filling leakage during baking.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Buffalo Chicken Bomb
- Calories: 270
- Sugar: 2g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
Keywords: Buffalo Chicken Bombs, Buffalo Chicken, Appetizer, Game Day Snacks, Chicken Recipes, Buffalo Sauce, Cheese Filled Biscuits
