If you’re a fan of bold flavors and cheesy indulgence, these Buffalo Chicken Bombs are about to become your new obsession! These savory, spicy, and cheesy delights pack a punch of buffalo chicken goodness wrapped in soft buttermilk biscuit dough. Perfect for game days, family gatherings, or even a fun dinner, these bombs are an explosion of flavor in every bite. They’re easy to make and impossible to resist!
Ingredients:
Filling:
- 3 cups Slow Cooker Pulled Buffalo Chicken (freeze the extra if using our recipe)
- 4 ounces cream cheese, softened
- ¼ cup blue cheese dressing, plus more for dipping
- 2 tablespoons crumbled blue cheese, plus more for topping
- ¼ cup Monterey Jack cheese, shredded
- ¼ cup Fontina cheese, shredded
- ¼ cup Gouda, shredded
- 1 tablespoon Frank’s RedHot Original Hot Sauce
Dough:
- 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package)
Topping:
- 2 tablespoons butter, melted
- 1 teaspoon kosher salt
Instructions:
- Prepare the Filling : In a large bowl, combine the shredded Buffalo chicken, cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack cheese, Fontina cheese, Gouda, and Frank’s RedHot sauce. Mix until evenly combined.
- Assemble the Bombs : Preheat your oven to 375°F (190°C). Flatten each biscuit with your hands or a rolling pin until it is about 5 inches in diameter. Scoop 2 tablespoons of the filling onto the center of each biscuit. Gently fold the edges of the biscuit dough around the filling, pinching it tightly to seal. Roll into a ball to smooth out the seams.
- Bake the Bombs : Place the filled biscuits seam-side down on a parchment-lined baking sheet. Brush the tops with melted butter and sprinkle with kosher salt. Bake for 18-20 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Serve : Serve warm with extra blue cheese dressing for dipping and a sprinkle of crumbled blue cheese on top for added flavor. Enjoy the gooey, spicy, cheesy goodness!
Conclusion:
Buffalo Chicken Bombs are a flavorful appetizer that brings together the best of buffalo chicken and cheesy goodness in one bite. With their soft, golden-brown exterior and gooey filling, these bombs are the ultimate crowd-pleaser. Serve them with extra blue cheese dressing or your favorite dipping sauce, and watch them disappear in no time. Make them for your next gathering and experience the flavor explosion!
Buffalo Chicken Bombs: A Gooey Cheesy Delight
Ingredients
Filling:
- 3 cups Slow Cooker Pulled Buffalo Chicken freeze the extra if using our recipe
- 4 ounces cream cheese softened
- ¼ cup blue cheese dressing plus more for dipping
- 2 tablespoons crumbled blue cheese plus more for topping
- ¼ cup Monterey Jack cheese shredded
- ¼ cup Fontina cheese shredded
- ¼ cup Gouda shredded
- 1 tablespoon Frank’s RedHot Original Hot Sauce
Dough:
- 2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits 8 biscuits per package
Topping:
- 2 tablespoons butter melted
- 1 teaspoon kosher salt
Instructions
- Prepare the Filling : In a large bowl, combine the shredded Buffalo chicken, cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack cheese, Fontina cheese, Gouda, and Frank’s RedHot sauce. Mix until evenly combined.
- Assemble the Bombs : Preheat your oven to 375°F (190°C). Flatten each biscuit with your hands or a rolling pin until it is about 5 inches in diameter. Scoop 2 tablespoons of the filling onto the center of each biscuit. Gently fold the edges of the biscuit dough around the filling, pinching it tightly to seal. Roll into a ball to smooth out the seams.
- Bake the Bombs : Place the filled biscuits seam-side down on a parchment-lined baking sheet. Brush the tops with melted butter and sprinkle with kosher salt. Bake for 18-20 minutes, or until the tops are golden brown and the biscuits are cooked through.
- Serve : Serve warm with extra blue cheese dressing for dipping and a sprinkle of crumbled blue cheese on top for added flavor. Enjoy the gooey, spicy, cheesy goodness!