Ingredients:
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1/3 cup Buffalo sauce (like Frank’s RedHot)
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 can refrigerated biscuit dough (8 biscuits)
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- Chopped chives or parsley for garnish (optional)
- Ranch or blue cheese dressing for dipping
Instructions:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the filling: In a bowl, combine shredded chicken, Buffalo sauce, cream cheese, and cheddar cheese. Mix until creamy and well combined.
- Prepare the biscuits: Flatten each biscuit into a 4-inch round. Spoon about 1-2 tablespoons of the chicken mixture into the center.
- Seal and shape: Fold the edges of the biscuit over the filling and pinch to seal. Roll into a ball and place seam-side down on the baking sheet.
- Butter it up: Mix melted butter with garlic powder, then brush it over each biscuit bomb.
- Bake: Bake for 15–18 minutes, or until golden brown and puffed.
- Serve: Sprinkle with chives or parsley if desired, and serve warm with ranch or blue cheese dip.
Want to make them extra spicy or add a surprise cheese center?
