Last Sunday afternoon, my kitchen was buzzing with the laughter of my grandkids as they chased each other around the table. I had promised them something fun for game day, and I could already hear my husband’s voice calling from the living room, asking if the snacks were almost ready. I wanted to make something hearty, a little indulgent, and easy to eat with your hands. That’s when I thought about the comforting flavors of buffalo chicken—a family favorite for years.
I’ve always loved how buffalo chicken brings everyone together. The spicy kick, the creamy cheese, the little tang of ranch or blue cheese on the side, it just feels festive. When I was younger, my mother would make spicy chicken wings on Saturdays, and we’d gather in the kitchen, waiting for them to come out of the oven. I wanted to capture that same excitement but in a new, playful way.
So I pulled out a can of biscuit dough, some shredded chicken I had leftover, a block of cream cheese, and a bottle of buffalo sauce. Before long, the kitchen smelled of buttery dough and spicy buffalo sauce, and the kids were peeking into the oven with eager eyes.
When those golden, cheesy little bombs came out, oozing with melted cheese and tender chicken, the first bite was pure comfort. The spicy filling and gooey cheese tucked inside warm breading made everyone stop and say, “Oh, Sandra, you have to make these again!”
Short Description
Cheesy Buffalo Chicken Bombs are bite-sized biscuit pockets filled with shredded chicken, hot buffalo sauce, and gooey cheese, baked until golden brown. They’re spicy, cheesy, and perfect for parties, game nights, or family gatherings.
Key Ingredients
For the Dough
-
1 can refrigerated buttermilk biscuits (8-count)
For the Filling
- 4 ounces cream cheese, softened
- 1/4 cup buffalo sauce
- 2 cups shredded rotisserie chicken
- 1/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1 teaspoon finely diced green onion
For the Toppings
- 3 tablespoons buffalo sauce, divided
- 1 teaspoon finely diced green onion (for garnish)
- Blue cheese or ranch dressing (for dipping)
Tools Needed
- Mixing bowls
- Rolling pin
- 10-inch oven-safe skillet
- Nonstick cooking spray
- Pastry brush
- Measuring cups & spoons
Cooking Instructions
Step 1: Make the Filling
In a large bowl, whisk together softened cream cheese and 1/4 cup buffalo sauce until smooth. Fold in chicken, cheddar, mozzarella, and green onion until evenly combined.
Step 2: Prepare the Pan
Preheat oven to 375°F (190°C). Lightly coat a 10-inch oven-safe skillet with nonstick spray.
Step 3: Roll the Dough
Open biscuit can and roll each biscuit into a 1/8-inch-thick round on a clean surface.
Step 4: Fill the Biscuits
Place about 1/4 cup filling in the center of each round. Fold dough over filling, pinch edges tightly, and shape into a ball.
Step 5: Arrange in Skillet
Place biscuits seam-side down into prepared skillet. Brush tops with 2 tablespoons buffalo sauce.
Step 6: Bake
Bake for 24–26 minutes, until biscuits are puffed and golden brown.
Step 7: Finish and Serve
Drizzle remaining tablespoon buffalo sauce over hot bombs, sprinkle with green onion, and serve immediately with blue cheese or ranch.
Why You’ll Love This Recipe
Flavorful: Creamy, cheesy, and packed with buffalo spice.
Easy: Uses biscuit dough for quick prep.
Crowd-Pleaser: Perfect finger food for parties or casual dinners.
Versatile: Great as an appetizer, snack, or side.
Comforting: Warm, cheesy, and deeply satisfying.
Mistakes to Avoid & Solutions
Dough Not Sealing Properly: Pinch tightly and smooth with damp fingers. If needed, press seams with a fork.
Filling Leaking Out: Avoid overstuffing. Stick to 1 tablespoon per dough piece.
Soggy Bottoms: Use parchment paper and avoid over-greasing the pan.
Too Spicy for Kids: Reduce buffalo sauce and mix in more cream cheese for balance.
Dough Too Sticky: Dust surface and rolling pin lightly with flour.
Serving and Pairing Suggestions
Serve warm on a platter with dipping sauces like ranch, blue cheese, or extra buffalo sauce.
Pair with fresh veggie sticks (celery, carrots, cucumber) for a balanced plate.
For a casual meal, serve alongside a crisp green salad.
Perfect for game day spreads, potlucks, or family movie nights.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven at 350°F for 8–10 minutes until warm and crispy.
For freezer storage, freeze unbaked bombs on a tray, then transfer to a bag. Bake from frozen at 375°F for 18–20 minutes.
FAQs
1. Can I use canned chicken instead of cooked shredded chicken?
Yes, just drain it well and shred with a fork before mixing.
2. What cheese works best for this recipe?
Mozzarella melts smoothly, while cheddar adds sharper flavor. A mix of both is ideal.
3. Can I air fry these instead of baking?
Yes, cook at 350°F for 8–10 minutes, shaking the basket halfway.
4. Can I make them ahead of time?
Yes, assemble and refrigerate for up to 24 hours before baking.
5. What dipping sauces go well with these?
Ranch and blue cheese are classics, but honey mustard or even barbecue sauce works too.
Tips & Tricks
Use rotisserie chicken for convenience.
Chill the filling briefly for easier handling.
Double the batch for larger gatherings—they disappear quickly.
For a crispier finish, brush with extra butter halfway through baking.
Add finely diced jalapeños for an extra kick.
Recipe Variations
BBQ Chicken Bombs: Swap buffalo sauce for barbecue sauce and cheddar for smoky flavor.
Spicy Jalapeño Popper Bombs: Add diced jalapeños and replace buffalo sauce with hot sauce.
Vegetarian Version: Use sautéed mushrooms and spinach with cream cheese instead of chicken.
Italian Style: Fill with marinara, mozzarella, and pepperoni for a pizza-inspired bite.
Breakfast Bombs: Replace chicken with scrambled eggs, crumbled sausage, and cheddar.
Final Thoughts
When I think back on the day I first made these Cheesy Buffalo Chicken Bombs, what stands out isn’t just the flavors but the joy around the table. The kids licking their fingers, my husband reaching for a second before finishing his first, and the way everyone kept saying, “Just one more.” That’s the magic of recipes like this, they’re small in size but big in comfort.
Cooking has always been about love for me. These little bombs remind me that you don’t need hours in the kitchen or fancy ingredients to create something special. Sometimes, all it takes is biscuit dough, chicken, and cheese to fill the house with warmth and laughter. Each time I bake them, they bring me closer to those family Saturdays of my childhood and the happy moments I’m making now.
So, if you’re looking for a recipe that guarantees smiles, give these a try. Share them with friends, serve them to your family, or sneak one for yourself while they’re still hot, you won’t regret it.
Cheesy Buffalo Chicken Bombs
Ingredients
For the Dough
- 1 can refrigerated buttermilk biscuits 8-count
For the Filling
- 4 ounces cream cheese softened
- ¼ cup buffalo sauce
- 2 cups shredded rotisserie chicken
- ¼ cup shredded sharp cheddar cheese
- ¼ cup shredded mozzarella cheese
- 1 teaspoon finely diced green onion
For the Toppings
- 3 tablespoons buffalo sauce divided
- 1 teaspoon finely diced green onion for garnish
- Blue cheese or ranch dressing for dipping
Instructions
- Mix cream cheese and 1/4 cup buffalo sauce until smooth. Stir in chicken, cheddar, mozzarella, and green onion.
- Preheat oven to 375°F (190°C) and grease a 10-inch skillet.
- Flatten biscuits into 1/8-inch rounds.
- Add 1/4 cup filling to each round, fold, pinch edges, and shape into balls.
- Place seam-side down in skillet. Brush with 2 tbsp buffalo sauce.
- Bake 24–26 minutes until puffed and golden.
- Drizzle with remaining sauce, top with green onion, and serve warm with ranch or blue cheese.
