Name: Buffalo Chicken Bombs Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 5 h 35 min
Cuisine: American
Ingredients: 3 cups Slow Cooker Pulled Buffalo Chicken (recipe makes 5 cups – freeze the rest); 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 cheese, shredded; 1 tablespoon Frank’s RedHot Original Hot Sauce; 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package); 2 tablespoons butter, melted; 1 teaspoon kosher salt

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I cannot wait to share this Buffalo Chicken Bombs Recipe with you because it has quickly become one of my all-time favorite comfort snacks. I love how the spicy, tangy buffalo chicken filling marries perfectly with a blend of melty cheeses, all wrapped up in a buttery, flaky biscuit exterior. Every bite bursts with bold, zesty flavor and satisfying creaminess. Whether I’m hosting a party or just craving something fun and flavorful, these little bombs never disappoint.

Why You’ll Love This Buffalo Chicken Bombs Recipe

What makes this Buffalo Chicken Bombs Recipe truly special is the explosion of flavor in each bite. I adore the balance of creamy cheeses with the fiery hot sauce working together to elevate the pulled buffalo chicken. The mixture of Monterey Jack, Fontina, Gouda, and blue cheese creates a velvety, indulgent filling that contrasts beautifully with the soft buttermilk biscuit wrapping. It’s like a warm hug of heat and comfort all at once.

Another thing I love is how surprisingly easy this recipe is to prepare. You can make the pulled chicken ahead of time in your slow cooker, then simply combine, stuff, and bake the bombs. The biscuit dough comes refrigerated, so there’s no complicated dough-making involved. I find this especially handy when I want to whip up a crowd-pleaser without spending hours in the kitchen. These bombs shine at game day parties, casual family dinners, or whenever I want a fun finger food with maximum impact.

Ingredients You’ll Need

Inside a large white bowl on a white marbled surface, there are four separate layers of ingredients: a pile of shredded white chicken pieces spreading over the bottom right and lower center, a bright orange pile of shredded cheddar cheese in the upper center, a dense block of cream white cream cheese on the left side, and an uneven splash of bright orange hot sauce over the chicken near the center. A wooden spoon with a smooth texture rests on the right side inside the bowl. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are simple but essential because each one contributes to the ideal taste, texture, and even eye appeal of the Buffalo Chicken Bombs Recipe. From the tender pulled chicken to the variety of cheeses and the pillowy biscuit dough, everything works together perfectly.

Slow Cooker Pulled Buffalo Chicken: I use pre-made pulled chicken cooked with buffalo sauce for that spicy, tender filling.
Cream Cheese: Adds creamy richness that helps balance all the heat and cheese blend.
Blue Cheese Dressing: Infuses tangy coolness, both inside and as a dipping sauce.
Crumbled Blue Cheese: Provides bursts of sharp, pungent flavor to complement the buffalo spice.
Monterey Jack Cheese: Melts beautifully and adds a mild, buttery note.
Fontina Cheese: Contributes smooth meltiness and a subtle nutty flavor.
Gouda Cheese: Enhances the filling with its creamy texture and sweet-savory taste.
Franks RedHot Original Hot Sauce: Essential for that signature buffalo heat and vinegar tang.
Refrigerated Pillsbury Grands! Buttermilk Biscuits: The soft, flaky dough encasing the filling makes these bombs irresistible.
Melted Butter: Brushed on top to create a golden, buttery crust.
Kosher Salt: Sprinkled on for the perfect finishing touch and flavor enhancement.

Directions

Step 1: Prepare your pulled buffalo chicken in the slow cooker following your favorite recipe, or use mine, and measure out three cups for this recipe. Freeze any extra chicken in an airtight zipper bag for future use.

Step 2: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the bombs.

Step 3: In a medium saucepan over medium heat, combine the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda cheeses, and Frank’s RedHot sauce. Whisk constantly until all the cheeses melt together into a smooth, luscious mixture.

Step 4: Remove the saucepan from heat and stir in the pulled buffalo chicken until fully combined. Then spread this cheesy chicken mixture evenly on a sheet tray and place it in the refrigerator to cool and firm up a bit.

Step 5: Once cooled, divide the mixture into 16 equal portions by creating a 4×4 grid with a rubber spatula. This will make it easier to fill each biscuit evenly.

Step 6: Spray a 13×9-inch casserole dish with non-stick spray to prepare for baking.

Step 7: Open the biscuit packages and roll out each biscuit into a five-inch circle. You can lay them all out at once or roll and fill one at a time.

Step 8: Place one portion of the buffalo chicken mixture in the center of each flattened biscuit. Pull the back side of the dough over the filling to the front, pinching the edges closed like a pierogi. Then bring in the left and right edges and pinch them together to seal completely.

Step 9: Turn each stuffed biscuit seam side down and arrange them in the baking dish with six lined down the center and five on each side, perfectly snug.

Step 10: Bake for 30 to 35 minutes, or until the tops are golden brown and the biscuits are fully cooked.

Step 11: Once out of the oven, immediately brush the tops with melted butter and sprinkle kosher salt over them for added flavor and shine.

Step 12: Serve these irresistible Buffalo Chicken Bombs hot, with extra blue cheese dressing, crumbled blue cheese, and Frank’s RedHot sauce on the side for dipping.

Servings and Timing

This Buffalo Chicken Bombs Recipe makes 16 servings, perfect for a crowd or to enjoy over several days. Preparation generally takes about 10 to 15 minutes if your pulled chicken is already made, though the cooling time and baking add some additional minutes. In total, expect roughly 40 minutes of active prep and bake time, plus several hours if you’re making the chicken fresh in the slow cooker. Resting the filling to cool before assembling is key, usually 15 to 20 minutes. These bombs are best enjoyed hot out of the oven but hold up well for later.

How to Serve This Buffalo Chicken Bombs Recipe

The image shows a white rectangular plate holding eight round golden brown bread rolls arranged in two rows of four. Each roll has a smooth, shiny, slightly crisp top sprinkled with small green herb pieces and a few grains of coarse salt, which add texture and color contrast. The bread surface reflects light, highlighting its freshness. Tiny scattered green herb bits are also on the white marbled table around the plate. In the background, a white cloth with red stripes is partly visible. The photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these Buffalo Chicken Bombs, I love pairing them with something crisp and fresh to balance the richness and heat. A simple side salad with crunchy celery sticks and carrot slices works wonderfully, giving a cool contrast to the flavorful bombs. Ranch or more blue cheese dressing on the side is a must for dipping, adding a creamy touch that complements every bite.

I like to garnish the bombs with a sprinkle of fresh chopped parsley or chives for a pop of color and freshness. For presentation, arranging them neatly in a casserole dish or on a rustic wooden board makes them inviting and easy to grab. These also shine as finger foods at parties, so placing toothpicks in each bomb can make serving even easier.

As for drinks, these bombs pair brilliantly with a cold beer or a crisp white wine like a Sauvignon Blanc. If you prefer cocktails, a classic Bloody Mary or a refreshing lemonade cocktail helps cut through the spiciness. For non-alcoholic options, iced tea or sparkling water with a lemon wedge complements the flavors perfectly. I’ve served these at casual get-togethers and weeknight dinners alike — they’re so versatile and crowd-pleasing.

Variations

I’ve had so much fun customizing this Buffalo Chicken Bombs Recipe over time. You can easily swap out the cheeses depending on what you have or prefer — pepper jack adds a little extra kick, and mozzarella keeps things milder. If you want a creamier filling that’s a bit tangier, adding more blue cheese dressing or even a splash of ranch can take it to the next level.

For dietary modifications, gluten-free biscuit dough is a fantastic substitute if you’re avoiding gluten. You can also make a vegan version by using plant-based cream cheese and shredded vegan cheeses along with jackfruit cooked in buffalo sauce instead of chicken. Cooking the bombs in an air fryer instead of the oven works really well too, especially if you want a crispier crust in less time.

Another fun twist is adding chopped green onions or roasted corn kernels to the filling for extra flavor and texture. If you’re looking for something milder, try reducing the hot sauce or swapping out Frank’s for a milder buffalo or wing sauce. The flexibility of this recipe lets me play around and keep it exciting every time I make it.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I like to store them in an airtight container in the refrigerator where they keep beautifully for up to 3 days. It’s best to cool them fully before refrigerating to prevent sogginess. I recommend individual containers or lining a dish with parchment paper to keep them from sticking together.

Freezing

This Buffalo Chicken Bombs Recipe freezes really well too! After baking, let the bombs cool completely, then arrange them in a single layer on a baking sheet to flash freeze. Once firm, transfer them to a freezer-safe zip-top bag or container. They can keep frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, I find the oven works best for maintaining that golden crust and melty filling. Preheat to 350 degrees Fahrenheit, place the bombs on a baking sheet, and heat for about 10-15 minutes or until warmed through. Microwaving is quicker but can make the biscuit dough a bit chewy or soggy, so if you go that route, heat in short bursts and finish in the oven if possible.

FAQs

Can I make Buffalo Chicken Bombs ahead of time?

Absolutely! You can prepare the filling and even assemble the bombs a day ahead. Keep them covered in the fridge and bake right before serving for the best fresh-baked texture and flavor.

What if I don’t like blue cheese?

No problem — you can omit the blue cheese and blue cheese dressing or substitute with ranch dressing for a milder, creamy alternative without losing the richness.

Can I use homemade biscuit dough instead of refrigerated?

Definitely! If you prefer homemade dough, just roll it out to about five inches in diameter and proceed with filling as directed. Homemade dough can add a lovely personal touch but take into account it may require different baking times.

Is this recipe spicy? How can I make it less spicy?

It has a nice kick, but if you want it milder, reduce or omit the Frank’s RedHot sauce and use less spicy buffalo sauce in the pulled chicken. Adding extra cream cheese or cheese can also mellow the heat.

How do I make sure the biscuits cook fully without burning?

Baking at 350 degrees and checking for a golden brown top ensures even cooking. If the tops brown too quickly, tent the dish loosely with foil to prevent burning while the inside finishes baking.

Conclusion

I hope you’ll give this Buffalo Chicken Bombs Recipe a try soon — it’s such a joy to make and even more fun to eat! The combination of spicy buffalo flavors, melty cheeses, and buttery biscuit is downright addictive. Whether you’re sharing with friends or treating yourself, these bombs are guaranteed to satisfy your craving for comfort food with a kick. Happy baking and enjoy every delicious bite!