Description
Buffalo Chicken Bombs are a delicious and indulgent appetizer featuring a melted cheese and spicy pulled buffalo chicken filling encased in flaky buttermilk biscuit dough. These cheesy, spicy parcels are baked to golden perfection and served warm with blue cheese dressing and extra hot sauce, making them perfect for game day or casual get-togethers.
Ingredients
Filling
- 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
Dough & Assembly
- 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
Instructions
- Prepare Buffalo Chicken: Make the Slow Cooker Pulled Buffalo Chicken according to the recipe and measure out 3 cups. Freeze the remaining 2 cups in an airtight bag for another use.
- Preheat Oven: Set your oven to 350°F (175°C) to get ready for baking the bombs.
- Melt Cheese Mixture: In a medium saucepan over medium heat, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda cheeses, and Frank’s RedHot sauce. Whisk continuously to melt and blend all ingredients smoothly.
- Combine with Chicken: Remove the cheese mixture from heat and fold in the pulled buffalo chicken until thoroughly combined. Spread this mixture evenly on a sheet tray and refrigerate until cool.
- Divide Filling: Once cooled, portion the mixture into 16 equal servings laid out in a 4×4 grid on the sheet tray.
- Prepare Baking Dish: Spray a 13×9-inch casserole dish with non-stick pan spray to prevent sticking.
- Roll Out Biscuits: Open the biscuit packages and roll each biscuit dough piece into a 5-inch circle. You may work all at once or individually before filling.
- Fill and Shape Bombs: Place one portion of the buffalo chicken mixture in the center of each rolled biscuit. Fold the dough over the filling, pinching front to back, then seal the edges like a pierogi by pulling left and right edges to the center and pinching firmly.
- Arrange in Dish: Place each filled biscuit seam-side down in the baking dish. Line six down the center and five on each side to fit all 16 bombs neatly.
- Bake: Bake in the preheated oven for 30-35 minutes until the biscuits are golden brown on top.
- Finish with Butter and Salt: Immediately after removing from the oven, brush the tops with melted butter and sprinkle kosher salt evenly over them.
- Serve: Serve warm with additional blue cheese dressing, crumbled blue cheese, and more Frank’s RedHot sauce for dipping and extra flavor.
Notes
- You can freeze the extra pulled buffalo chicken for use in other recipes.
- Make sure to seal the biscuit edges tightly to prevent filling leakage during baking.
- If you prefer a milder heat, reduce the amount of hot sauce used in the filling.
- These bombs are best served fresh out of the oven for optimal cheesiness and texture.
- Feel free to substitute cheeses according to preference, but maintaining a mixture enhances flavor complexity.
