Description

These Buffalo Chicken Bombs are soft, flaky biscuits stuffed with creamy buffalo chicken, ranch, cheddar, and cream cheese, then brushed with a garlic butter glaze. Perfect for a party appetizer or game day snack, they can be made in the oven, air fryer, or even a smoker!

Ingredients

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For the Buffalo Chicken Filling:

2 containers of refrigerator biscuits (10 per pack, total 16 biscuits used)
1 cup shredded chicken
1/4 cup ranch dressing
4 oz cream cheese
1/2 cup shredded cheddar cheese
1/2 cup Frank’s RedHot Buffalo Wings Sauce
2 tablespoons diced jalapeños (optional)

For the Garlic Butter Glaze:

1/4 cup butter, melted
1/2 teaspoon garlic powder
2 tablespoons shredded parmesan cheese
1/2 teaspoon dried parsley

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Instructions

Preheat the Oven (or Smoker/Air Fryer):
Preheat your oven, smoker, or air fryer to 350°F (175°C). Line a baking pan with parchment paper or grease the edges.
Make the Buffalo Chicken Filling:
In a large bowl, combine the shredded chicken, ranch dressing, cream cheese, shredded cheddar, buffalo sauce, and diced jalapeños (if using). Mix well by hand or using a stand mixer until fully combined.
Prepare the Biscuits:
Open the refrigerated biscuit containers and lightly flour your work surface. Roll out each biscuit into 4-5 inch rounds. You can stretch the dough gently if you don’t have a rolling pin.
Fill the Biscuits:
Spoon 1.5-2 tablespoons of the buffalo chicken filling into the center of each rolled-out biscuit. Carefully gather the dough and pinch the edges to seal. Roll the filled biscuits into ball shapes, ensuring the seams are tucked and sealed to prevent leaking during baking.
Arrange in the Pan:
Place each stuffed biscuit seam-side down in a cast iron skillet or baking dish. You can fit around 16 biscuits in a 12-inch cast iron skillet.
Make the Garlic Butter Glaze:
In a small bowl, combine the melted butter, garlic powder, shredded parmesan, and parsley. Brush this mixture generously over the tops of the biscuits.
Bake the Buffalo Chicken Bombs:
1. Oven/Smoker: Bake at 350°F for 25-30 minutes, or until the biscuits are golden brown on top.
2. Air Fryer: Place the biscuits directly on the fryer rack and air fry at 350°F for 5-6 minutes, or until golden brown and cooked through.
Finish and Serve:
Once baked, brush with any remaining garlic butter glaze and sprinkle with extra parmesan and parsley if desired. Serve warm with extra ranch, blue cheese dressing, or hot sauce on the side for dipping.

Notes

Yield: This recipe makes about 16-20 buffalo chicken bombs, depending on how much filling you use.
Storage: Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3-4 months. Reheat in the oven or air fryer for best results.
Avoid Overfilling: Don’t overfill the biscuits or they may be hard to seal and could “explode” during cooking.
Variations: Swap parmesan for blue cheese for a stronger flavor, or substitute barbecue sauce for buffalo sauce to make BBQ chicken bombs.
Leftover Chicken: This recipe is great for using up leftover chicken, especially smoked or grilled for extra flavor.

Nutrition

Serving Size: 1 Bomb
Calories: 200kcal
Sugar: 2g
Sodium: 550mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg