Buffalo Chicken Biscuit Bombs

I have loved the trending biscuit bomb revolution. The fact that you can use canned biscuits makes these so easy to replicate in your own kitchen. My buffalo chicken filled biscuit bombs with tender shredded, spicy chicken combined with cream cheese and even more hot sauce if you want is the perfect filling for these canned biscuits, elevating them into something special.
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Almost all the way through their bake I brush them with some melted butter that I have added additional hot sauce and honey to. It just sets the biscuit bombs off, giving them a spicy sweet exterior and golden hue.

Dip the biscuit bombs in zippy and fresh, homemade ranch dressing and you have a winner.

MY FAVORITE TABASCO MUST HAVE CHIPOTLE FOR THAT SMOKY VIBE

YOU CAN PREPARE THE CHICKEN IN A SLOW COOKER OR PRESSURE COOKER. MINE IS DONE IN MY NINJA FOODI ON THE PRESSURE COOK SETTING.

The chicken can being made in a slow cooker, or in a pressure cooker. I made mine in my Ninja Foodi on the pressure cook setting and it took about 20 minutes. A slow cooker is great because you can set it and forget it, but then the pressure cooker is equally fabulous because it's a very quick fix to moist, tender chicken that is easily shredded.  You can pick your method of preference.

THERE'S NOTHING LIKE HOMEMADE RANCH DRESSING, AND IT'S SO EASY TO MAKE

Want an additional shortcut?  Try using a rotisserie chicken from your local store. Simply shred it up then add the hot sauce and cream cheese. You can't get much easier than that.

These come together very quickly for a weeknight dinner, but are also super festive for game day or any other celebration.  Call in the kids for help in assembling.  You can make the filling as mild or spicy as your friends or family enjoy.

Spoiler alert. I have another version of these biscuit bombs coming soon that I think you'll really like. Stay tuned to TaylorKitchen.net and make sure you like, subscribe and turn on notifications to our YouTube channel for all the fun that's coming down the line.

Buffalo Chicken Biscuit Bombs with Ranch Dressing


1 pound chicken (I like a mix of breast & thighs) (*See shortcut tip)
1 can large biscuits (such as Pillsbury Grands)
1/4 cup hot sauce (I love Cholula Chipotle Tabasco Sauce)
2 tablespoons butter
1 teaspoon salt
4 ounces cream cheese, at room temperature


To make the Shredded Buffalo Chicken - Combine the chicken, hot sauce and butter in a slow cooker or pressure cooker until it is cooked thoroughly and can be shredded.  I like to cook mine in my Ninja Foodi on the pressure cook setting for 20 minutes.  Alternatively cook in a slow cooker on high for 4-6 hours.


*Shortcut tip - buy a rotisserie chicken and proceed with the remaining steps


Shred the chicken and when cooled, mix with the cream cheese.  You can add additional hot sauce if you want these to be even spicier.  At this point you can store in your fridge for a couple of days if you wanted to make the chicken in advance.


To make the biscuits- 

Preheat oven to 425 degrees.
Take each biscuit and flatten or roll into a circle that is about 20% larger than the size of the original biscuit.  I roll mine on parchment paper.

Place a heaping tablespoon of the shredded buffalo chicken mixture into the center of each biscuit then squeeze all the edges together and pinch to seal.  Place seam side down in an iron or oven proof skillet or baking dish that has been buttered or sprayed with cooking spray.

Repeat with remaining biscuits.  

Bake for 20 minutes.  Pull out of the oven and brush with the tabasco honey butter then bake another 10 minutes.  

Serve with the ranch dressing and some celery and carrot sticks, of course.




Tabasco Honey Butter
3 tablespoons butter, melted
1 tablespoon honey
2-3 teaspoons hot sauce (I love Cholula Chipotle Tabasco Sauce)

Whisk Together




Ranch Dressing
1/2 cup mayonnaise
1/4 cup greek. Yogurt (I use SoDelicious coconut milk yogurt)
1/4 cup buttermilk
2 tablespoons chopped chives
2 tablespoons chopped parsley
1 teaspoon Tabasco hot sauce (optional)
1 clove garlic, minced or grated finely
1/4 teaspoon salt


Whisk all ingredients together.  This is even better if you make it a day in advance and let the flavors combine.  This will also keep in the fridge for about a week so double up the recipe and make yourself a nice wedge salad as well.