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Buffalo Chicken Bombs are biscuits stuffed with spicy Buffalo chicken and a mix of different cheeses – then baked to golden perfection. Serve with blue cheese dressing and hot sauce on the side.
A Fantastic Party Appetizer
Weekend game day parties call for delicious, filling appetizers, and these Buffalo Chicken Bombs are a crowd favorite every time!
There are a number of different variations of this recipe out there online, but we think ours is one of the best. Soft, buttery biscuits are filled with zesty, Buffalo chicken that has been mixed into a creamy cheese filling.
Each biscuit is folded into a smooth, ball-shaped bun (aka “bombs”), then baked until golden brown. Out of the oven, you’ll brush some melted butter over the top and sprinkle with salt. Serve piping hot with blue cheese dressing, blue cheese crumbles, and a dash of spicy Buffalo sauce on the side.
Why you’ll love Buffalo Chicken Buns
- The Buffalo chicken and cheese filling is creamy and zesty at the same time.
- Store-bought biscuits make this recipe super easy to prepare, and the bombs bake up soft, pillowy, and tender.
- You can do much of the preparation ahead of time – then bake just before your guests arrive for the big game! Or fully bake ahead of time, then reheat at game time.
Key Ingredients & Substitutions
- Shredded Buffalo Chicken – We first cooked up a batch of our delicious Slow Cooker Buffalo Chicken and used a portion of it in this recipe. (You can freeze the rest for another recipe). If you are time crunched and didn’t prepare the slow cooker chicken ahead of time, you could also use shredded, cooked chicken mixed with some sauteed onions, Frank’s RedHot sauce, and cumin – but we like the soft, super tender texture of the slow cooked Buffalo chicken.
- Blue Cheese Dressing – The dressing is used in the filling as well as for serving. You can make our homemade blue dressing if you have the time, but for convenience, we suggest buying a refrigerated blue cheese dressing found in the produce section of the supermarket. (We think the refrigerated dressing has a better, fresher, and more intense flavor than the shelf-stable bottles of blue cheese dressing.)
- Cheeses – Our filling uses a variety of cheeses including cream cheese (for creaminess and texture), crumbled blue cheese (for flavor – used in the filling and for serving), plus Monterey Jack, Fontina, and Gouda cheese – three cheese that melt nicely in the oven and also lend lots of flavor.
- Franks RedHot Sauce — Every Buffalo Chicken recipe needs Franks RedHot to give it that distinctive, zesty flavor.
- Buttermilk Biscuits – While some versions of this recipe use pizza dough, we prefer the soft texture and taste of buttermilk biscuits for these bombs. Buy Pillsbury brand Grands! Buttermilk Biscuits (sold in the refrigerated section at the supermarket) as they roll out larger than other varieties.
- Butter – To brush on baked stuffed biscuits.
Special Tools Needed
- Slow Cooker – To prepare the Slow Cooker Buffalo Chicken
- 9×13-inch baking dish sprayed with non-stick cooking spray
- Medium saucepan – To mix and heat the Buffalo chicken filling
- Small sheet tray – To cool and portion the filling
- Rubber spatula
- Pastry brush
How do I make Buffalo Chicken Bombs??
- Prepare Pulled Buffalo Chicken. (Plan ahead – you’ll need about 4 hours.) Note that the recipe makes five cups and you will need three cups for the Buffalo Chicken Bombs. (Freeze the rest, make sandwiches, or use in another recipe.)
- Mix blue cheese dressing and all the cheeses. Stir in hot sauce and heat in a sauce pan to melt the cheese and combine with the Buffalo chicken.
- Lay out Buffalo filling on a small sheet tray and refrigerate to cool. Then divide into 16 sections (4×4) with a rubber spatula to make it easy to portion.
- Roll out each biscuit into a five-inch circle.
- Place a portion of the filling into each circle then pinch closed, invert and place seam down on a 9X13 casserole dish that has been sprayed with non-stick spray. (See photos below as well as Chef’s Tips for more helpful hints.)
- Bake for 35 minutes, or until browned.
- Brush with melted butter and a little kosher salt.
- Serve immediately with additional blue cheese dressing, crumbled blue cheese and additional hot sauce
Tips & Tricks
- When pinching the buns closed, start by connecting back to front and pinch. Then pinch each side closed so the bun looks like a pierogi. Finally, pull up each end to the center and pinch together. Place seam down in the baking dish pan.
- The recipe makes 16 since the biscuits come eight to a can. To bake evenly, place six buns down the center from one end to the other, then add five to each side, filling the pan.
Frequently Asked Questions
- Can I make Buffalo Chicken Buns ahead of time? Yes – you can prepare the chicken filling ahead of time, but we suggest assembling the bombs right before baking. Or fully bake, then refrigerate or freeze.
- How do I store leftovers? Store covered in the refrigerator for up to three days.
- How do I reheat leftovers? Reheat in an oven until heated through. You can reheat in the microwave, but the biscuit will be very soft and doughy.
- Can I freeze? Yes, these freeze very well. Thaw in the refrigerator, then reheat in the oven.
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3 cups Slow Cooker Pulled Buffalo Chicken (our recipe makes five cups – freeze the rest)
4 ounces cream cheese
1/4 cup blue cheese dressing, plus more for serving
2 tablespoons crumbled blue cheese, plus more for serving
1/4 cup Monterey Jack cheese, shredded
1/4 cup Fontina cheese, shredded
1/4 cup Gouda, shredded
1 tablespoon Franks RedHot Original Hot Sauce
2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (they come 8 per package)
2 tablespoons butter, melted
1 teaspoon kosher salt
- Prepare our recipe for Pulled Buffalo Chicken and measure out three cups. (Freeze the remaining two cups in an airtight zipper seal bag to be used in another recipe.)
- Preheat oven to 350 degrees F.
- In a medium saucepan, place cream cheese, blue cheese dressing, crumbled blue cheese, jack cheese, Fontina cheese, Gouda and Frank’s hot sauce.
- Whisk over medium heat to melt everything together.
- Remove from heat and stir in the Buffalo Chicken, then spread out on a sheet tray and place in the refrigerator to cool.
- After cooling, divide into 16 portions using a rubber spatula to make a 4X4 pattern to make 16 equal portions.
- Spray a 13×9-inch casserole dish with non-stick pan spray.
- Open the biscuit packages and begin rolling out each biscuit to a five-inch circle. You can do them all at once or one at a time as you fill.
- Place one portion of the Buffalo Chicken into the center of the flattened biscuit and pull up the back side to front side and pinch. Then pinch the edges closed so it looks like a pierogi. Finally pull the left and right edges to the center and pinch. (Refer back to photos in post above.)
- Turn each one over and place in baking dish, seam side down. Line up six down the center from one end to the other, then finish with five on each side.
- Bake for about 30-35 minutes or until the tops are golden brown.
- As soon as the pan comes out of the oven, brush on the melted butter and sprinkle on the kosher salt.
- Serve immediately with additional blue cheese dressing, crumbled blue cheese and more Franks hot sauce.
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Cook time includes the four hours to make the pulled chicken.