Buffalo Chicken Bombs: The Ultimate Game-Day Snack
If you’re a fan of bold flavors and easy-to-make snacks, these Buffalo Chicken Bombs will quickly become your go-to recipe for game day, parties, or even a fun family dinner. Packed with tender buffalo chicken, gooey cheeses, and wrapped in soft buttermilk biscuits, these bombs are loaded with flavor in every bite. Serve them with extra blue cheese dressing and a drizzle of Frank’s RedHot for the ultimate kick!
Ingredients
- For the Buffalo Chicken Filling:
- 3 cups Slow Cooker Pulled Buffalo Chicken (freeze the rest of the batch)
- 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 Frank’s RedHot Original Hot Sauce
- For the Biscuit Dough:
- 2 packages Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
Directions
1. Prepare the Buffalo Chicken Filling:
First, make the Slow Cooker Pulled Buffalo Chicken recipe and measure out 3 cups for this dish. Freeze any leftover chicken to use in another recipe later.
2. Preheat the oven:
Preheat your oven to 350°F (175°C) and spray a 13×9-inch casserole dish with non-stick spray.
3. Make the cheesy buffalo sauce:
In a medium saucepan over medium heat, melt together the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank’s RedHot sauce. Whisk until smooth and creamy.
4. Add the chicken:
Once the cheese mixture is smooth, stir in the prepared Buffalo Chicken. Spread this mixture onto a sheet tray and refrigerate for about 15-20 minutes to cool.
5. Portion the filling:
Once the filling is cool, use a rubber spatula to divide the mixture into 16 equal portions by creating a 4×4 grid on the sheet tray.
6. Assemble the Buffalo Chicken Bombs:
Roll out each Pillsbury Grands! Biscuit to a 5-inch circle. Place one portion of the Buffalo Chicken mixture in the center of each circle. Fold the back of the biscuit over the filling to meet the front, then bring the left and right sides to the center, pinching the edges to seal and create a sealed pocket.
7. Arrange in the casserole dish:
Place each filled biscuit, seam-side down, in the prepared casserole dish. Line them up in a 6-biscuit row down the center, then place 5 biscuits on each side.
8. Bake:
Bake in the preheated oven for 30-35 minutes, or until the tops of the biscuits are golden brown and the filling is heated through.
9. Finish and serve:
Once baked, brush the tops with melted butter and sprinkle with kosher salt. Serve immediately with extra blue cheese dressing, crumbled blue cheese, and more Frank’s RedHot sauce for dipping.
Recipe Tips:
- Freezer-Friendly: These Buffalo Chicken Bombs are perfect for freezing! Assemble them ahead of time and freeze unbaked. When ready to enjoy, bake them straight from the freezer, adding 5-10 minutes to the baking time.
- Cheese Variety: Feel free to mix and match your favorite cheeses. Cheddar, mozzarella, or even pepper jack would all be great substitutions.
- Extra Heat: For those who love extra spice, add an additional tablespoon of Frank’s RedHot to the cheese mixture or top the finished bombs with more hot sauce.
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Servings: 16 bombs
- Calories: 420 kcal per bomb
Why You’ll Love These Buffalo Chicken Bombs:
These Buffalo Chicken Bombs are the ultimate combination of spicy, cheesy, and savory flavors wrapped in a soft, buttery biscuit. Perfect for feeding a crowd, they’re easy to assemble and packed with the bold taste of Buffalo chicken and melted cheese. Whether you’re hosting a party or simply craving something comforting, these bombs are sure to impress! Serve them with blue cheese dressing and extra Frank’s RedHot for the perfect bite every time.
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Buffalo Chicken Bombs
- Total Time: 55 minutes
- Yield: 16 1x
Description
Buffalo Chicken Bombs are the ultimate bite-sized snack, perfect for game day or any gathering. These delicious biscuit bombs are stuffed with a creamy, cheesy buffalo chicken filling made with cream cheese, blue cheese, and a blend of shredded cheeses. The combination of tender pulled chicken, spicy buffalo sauce, and tangy blue cheese creates an explosion of flavor in every bite.
Ingredients
3 cups Slow Cooker Pulled Buffalo Chicken (freeze the rest of the batch)
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 Frank’s RedHot Original Hot Sauce
2 packages Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
2 tablespoons butter, melted
1 teaspoon kosher salt
Instructions
Prepare the Pulled Buffalo Chicken recipe and measure out 3 cups of it. (Freeze the remaining 2 cups for another recipe.)
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, melt the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank’s RedHot sauce together, whisking until smooth.
Remove the cheese mixture from the heat and stir in the Buffalo Chicken. Spread the mixture onto a sheet tray and refrigerate until cool.
Once cooled, divide the mixture into 16 equal portions using a rubber spatula by creating a 4×4 grid.
Spray a 13×9-inch casserole dish with non-stick spray.
Roll out each biscuit to a 5-inch circle. Place one portion of the Buffalo Chicken mixture in the center of the flattened biscuit.
Pull the back of the biscuit over the filling to meet the front, pinching to seal the edges. Then, bring the left and right sides to the center and pinch to close, creating a sealed pocket.
Place each filled biscuit seam-side down in the casserole dish, lining them up in a 6-biscuit row down the center, then 5 biscuits on each side.
Bake for 30-35 minutes, or until the tops are golden brown.
Once out of the oven, brush with melted butter and sprinkle with kosher salt.
Serve immediately with additional blue cheese dressing, crumbled blue cheese, and extra Frank’s RedHot sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 420