Cheesy Buffalo Chicken Bombs (Printable Version)
Fluffy biscuits filled with creamy buffalo chicken, cheddar, and mozzarella for a spicy, cheesy snack or appetizer.
# Ingredients:
→ Biscuits
01 -
270 grams refrigerated buttermilk biscuits
→ Filling
02 -
113 grams cream cheese at room temperature
03 -
60 milliliters buffalo sauce
04 -
225 grams shredded rotisserie chicken
05 -
56 grams shredded sharp cheddar cheese
06 -
56 grams shredded mozzarella cheese
07 -
15 grams finely diced green onion
→ Finishing
08 -
30 milliliters extra buffalo sauce for brushing and drizzling
09 -
Blue cheese or ranch dressing for serving
# Steps:
01 -
In a large bowl, whisk together cream cheese and buffalo sauce until smooth. Fold in shredded chicken, cheddar, mozzarella, and diced green onions until evenly combined and fluffy.
02 -
Preheat oven to 190°C. Lightly grease a 25 cm oven-safe skillet with nonstick spray. On a clean surface, flatten each biscuit to approximately 3 mm thickness using a rolling pin.
03 -
Place about 60 milliliters of filling in the center of each flattened biscuit. Carefully pinch edges together to seal completely and place seam-side down in the prepared skillet.
04 -
Brush tops of sealed biscuits generously with 30 milliliters buffalo sauce. Bake for 24 to 26 minutes or until golden brown and puffed. Remove and drizzle additional buffalo sauce over the top. Garnish with finely diced green onions.
05 -
Serve warm alongside ranch or blue cheese dressing, with extra buffalo sauce available for those desiring additional heat.
# Notes:
01 -
Ensure cream cheese is at room temperature to achieve a smooth filling without lumps.
02 -
Do not overfill biscuits to prevent bursting during baking.
03 -
Leftovers keep well refrigerated for up to three days; reheat in oven or air fryer to maintain a crisp crust.
04 -
These can be frozen individually wrapped in foil and reheated from frozen at 175°C for approximately 15 minutes.