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Buffalo Chicken Bombs: A Gooey Cheesy Delight

Buffalo Chicken Bombs are soft biscuit pocketsstuffed with buffalo chicken, creamy cheeses, and bold spices. They’re perfectfor appetizers, snacks, or a flavorful party treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 16 bombs
Course: Snack
Cuisine: American
Calories: 221
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!