Buffalo Chicken Bombs
These biscuits are a showstopper for a get-together. Loaded with spicy and tangy Buffalo sauce, and lots of gooey cheeses - they're everybody's favorite app!
What you’ll need:
16 oz can refrigerated biscuits
2 cooked chicken breasts, shredded (rotisserie works great)
1/3 cup Buffalo wing sauce (or Frank’s Red Hot)
1/3 cup ranch or blue cheese dressing
4 oz cream cheese, room temperature
8 oz block mozzarella cheese, shredded
4 oz block cheddar cheese, shredded
For the top:
1 egg + 1 tsp water (egg wash)
1 tsp dried parsley
light sprinkle garlic powder
pinch of salt
How to make it:
Preheat oven to 400° F.
Chop/shred the cooked chicken breasts into small bits. Place into a large mixing bowl.
To that, add Buffalo sauce, dressing(s), cream cheese, and shredded mozzarella.
Spray a 9x13 baking dish or 10-12" cast iron pan with cooking oil spray.
Cut each biscuit in half and flatten out into a circle. Scoop 1-2 tablespoons of the filling down, fold up into a ball, tucking in the sides toward the center. Roll the ball to encourage the seems to seal. Place seam-side down in the baking dish.
In a small bowl, whisk an egg and water together. Brush over the tops, sprinkle parsley, garlic powder, and salt.
Bake for 10 mins, or until just golden brown.
Serve warm and enjoy!
If you end up having extra filling, set in a small baking dish and bake along side the biscuits, then serve with tortilla chips.