Buffalo Chicken Bombs

When I first tried making stuffed biscuits during a football watch party, I expected them to be just another snack on the table. But as the buttery, golden bundles emerged from the oven, filled with spicy Buffalo chicken and gooey cheese, they became the star of the show. I realized then how powerful simple ingredients could be when wrapped in the right technique. For beginners just starting in the kitchen, this recipe offers an easy sheet pan dinner twist that delivers bold flavor with minimal fuss.

Perfect for anyone seeking quick and healthy meals that don’t skimp on indulgence, these Buffalo Chicken Bombs are a gateway recipe—no deep frying, no culinary degree required. If you can open a can of biscuits and stir cheese into chicken, you can master this.

Why This Recipe is Special

Buffalo Chicken Bombs combine three elements beginner cooks love: familiarity, ease, and a wow factor. What makes them stand out is their versatility—they’re equally at home on a party tray or served alongside a salad for a satisfying dinner.

Using store-bought buttermilk biscuits eliminates the stress of dough prep, while the filling is a creamy, spicy blend of slow-cooked chicken and cheeses. Even better, this recipe encourages customization, giving you freedom to adjust the heat or swap in ingredients based on what’s in your fridge.

Ingredients and Preparation

Shredded Chicken
This is the heart of the recipe. Tender, shredded chicken absorbs hot sauce and blends beautifully with cheese. Slow-cooked Buffalo chicken adds depth, but rotisserie chicken with a dash of Frank’s RedHot is a great shortcut.

Cream Cheese
Creates a rich, velvety base. It melts easily and helps bind the filling together.

Blue Cheese Dressing
Adds tanginess and moisture. You can substitute ranch dressing if blue cheese isn’t your thing.

Crumbled Blue Cheese
For fans of sharp flavor, this ingredient provides that punchy signature taste. Not a fan? Try feta or skip it altogether.

Shredded Cheeses: Monterey Jack, Fontina, Gouda
This trio brings meltability and layered flavor. Any good melting cheese works here—cheddar, mozzarella, or provolone are all fair game.

Franks RedHot Sauce
The star of any Buffalo recipe. Start light if you’re heat-sensitive and adjust to taste.

Refrigerated Buttermilk Biscuits
These form the “bomb” exterior. Go with a brand like Pillsbury Grands for consistency and structure.

Butter and Kosher Salt
Brushed on top after baking, they give the final golden touch and a hint of crunch.

Step-by-Step Instructions

Step 1
Begin by preparing the chicken. If you’re using homemade Buffalo shredded chicken, start early—it takes about 4 hours in the slow cooker. If using pre-cooked or store-bought chicken, shred it finely and mix it with hot sauce and a pinch of cumin for added warmth.

Step 2
In a saucepan over medium heat, combine cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and a tablespoon of Frank’s RedHot Sauce. Stir until everything melts into a thick, uniform filling.

Step 3
Remove the pan from the heat and fold in the shredded chicken. Spread the mixture on a tray and refrigerate for 20–30 minutes to firm it up. This makes assembly easier.

Step 4
Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish or line it with parchment paper.

Step 5
Open two cans of refrigerated biscuits. On a floured surface, roll each biscuit into a flat 5-inch circle.

Step 6
Spoon a portion of the cooled chicken-cheese mixture into the center of each biscuit. Fold the dough over the filling, pinching seams tightly to seal. Shape into balls and place seam-side down in the prepared pan.

Step 7
Bake for 30–35 minutes, or until tops are deeply golden and the bombs feel firm when gently pressed.

Step 8
Remove from the oven and immediately brush the tops with melted butter. Sprinkle with kosher salt for added flavor.

Step 9
Serve hot with extra blue cheese dressing and hot sauce on the side. These are best fresh but can be reheated if needed.

Beginner Tips and Notes

Overcooked Biscuits or Over-Browned Tops?
If your bombs brown too quickly, loosely tent foil over the pan during the last 10 minutes of baking.

Filling Too Runny?
Make sure the filling is cool before assembly. If it’s warm, it may leak and weaken the biscuit dough.

Prep Like a Pro
Pre-portion the cooled filling using a spatula in a grid pattern on your tray (e.g., 4×4 for 16 bombs). This keeps portions even and assembly fast.

No Rolling Pin?
Use the bottom of a clean glass or even your palms to flatten the dough.

Short on Time?
Skip the slow cooker and buy a rotisserie chicken. Mix the shredded meat with your cheese sauce and you’re ready in 20 minutes.

Serving Suggestions

These Buffalo Chicken Bombs pair perfectly with a crisp celery and carrot slaw to echo classic Buffalo wings. For a more complete easy sheet pan dinner, add roasted sweet potatoes or a green salad with ranch dressing.

Leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through—this keeps the biscuit texture intact. Microwave reheating works, but the exterior will soften significantly.

Conclusion

Whether you’re cooking for friends or just want something fun and flavorful on a Tuesday night, these Buffalo Chicken Bombs deliver. With their crispy edges, melty center, and customizable heat, they’re an ideal entry into the world of quick and healthy meals—or at least quick and joyfully indulgent ones.

If you give this Buffalo Chicken Bombs twist a go (hint: try swapping Buffalo sauce with lemon juice, garlic, and herbs), let us know in the comments. We’d love to hear how your bombs turned out and what creative fillings you tried. Happy cooking!

FAQ About Buffalo Chicken Bombs

More Relevant Recipes

• Irresistible Garlic Parmesan Cheeseburger Bombs
• Layered Cornbread Cake with Honey Butter
• Delicious Chicken Enchiladas Sour and Cream White Sauce

Print