Buffalo Chicken Bombs give you a melty, cheesy burst of flavor with every bite. They’re perfect for dinner or an after-school snack for everyone in the family. Crispy on the outside, warm and wonderful on the inside, these biscuit bombs will steal your heart.
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Why We Love Buffalo Chicken Bombs
- Only 5 ingredients.
With only five ingredients that you can buy right from the store, this recipe is incredibly easy.
- Kids love them!
The flavors really pop in these buffalo chicken bombs and kids can’t help themselves. You’ll see a clean dinner plate in no time!
- 30-minute weeknight recipe.
With barely any prep needed, these chicken balls are perfect for throwing together when you’re short on time.
Ingredient Notes and Substitutions
- Chicken: Pre-cooked and shredded chicken breast meat is best for this chicken and biscuit recipe.
- Cream cheese: You can use cream cheese with any fat content since it will be mixed with the chicken.
- Buffalo sauce: It’s up to you how spicy you want your biscuit bombs to be. You can choose mild, medium, or hot.
- Cheddar cheese: Pre-shredded cheese works great here, but you can also buy a block and shred it yourself.
- Biscuit dough: We use canned biscuit dough, but you can make your own dough with just a few ingredients at home.
To make the dough at home, try these easy biscuit recipes: sour cream biscuits, easy 3 ingredient biscuits, or jalapeno cheddar biscuits.
Buffalo Chicken Bombs Recipe Tips
- Be sure to bring the cream cheese to room temperature first.
When combining the ingredients, it’s important to use soft cream cheese so it can properly coat the chicken instead of forming cold, hard clumps.
To do this, set the cream cheese on the counter for about an hour before you start cooking.
- Roll the dough into big circles.
The biscuit dough wraps around about 2 ounces of chicken and cream cheese, so you’ll need to cut and roll pieces large enough to completely cover it.
You can use a rolling pin or your fingers to do this.
- Tightly close the dough around the chicken mixture.
It’s important that the dough is tightly closed so the chicken and cream cheese don’t spill out from the opening when baked.
- Bake until the center reaches 165°F.
After placing the balls on a baking sheet and putting them in the oven, you’ll want to leave them there until the tops are golden brown and the center reaches a safe temperature of 165°F.
You can check this using an instant-read thermometer.
Be sure to tightly close the biscuit dough around the shredded chicken to ensure it doesn’t fall apart when you pick them up.
Another reason could be that they were overcooked and became too dry and crumbly.
You can use any sauce you’d like for dipping.
Some options include marinara, ketchup, barbecue sauce, salsa, or honey mustard.
Since we use cream cheese and shredded cheddar cheese in these balls, they are not dairy-free. However, you can leave out the cream cheese or use a dairy-free cream cheese and shredded cheese substitute instead. Or feel free to leave them out altogether.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to five days.
You can also freeze the balls in a plastic bag or container for up to three months.
To reheat, allow them to defrost in the refrigerator overnight. Then, reheat in the oven at 375°F for about 12 minutes or until the center reaches 165°F using a digital thermometer.
Buffalo Chicken Bombs
- 1 ½ cups cooked shredded chicken
- 4 ounces cream cheese softened
- ¼ cup buffalo wing sauce
- ⅓ cup shredded cheddar cheese
- 1 pound biscuit dough or 15.7 ounces canned dough
- 2 tbsps melted butter
- ¼ cup chopped flat leaf parsley or 2 scallions thinly sliced
- ranch or blue cheese dressing
- blue cheese crumbles
- Preheat oven to 350°F. Spray a cooking sheet with non-stick cooking spray; set aside.
- In a medium mixing bowl, add shredded chicken, cream cheese, hot sauce and cheddar cheese. Use a large mixing spoon to stir ingredients until well combined; set aside.
- If using homemade biscuit dough, using a bench cutter or sharp knife, cut the dough into equal 8 pieces, 2 ounces each. If using canned dough, separate the pieces. Using your fingers or a rolling pin, flatten each piece into a circle, about 4 inches across.
- Using a medium-sized scoop, add a portion of chicken mixture onto the center of each piece of biscuit dough. Pull the sides up and over the filling, then press the edges together tightly to enclose the filling.
- Arrange the chicken bombs on the prepared baking sheet, seam side down. Using a basting brush, add melted butter to the bombs.
- Bake in preheated oven for 20-25 minutes, until golden brown. Remove from the oven; If desired, brush each chicken bomb with more melted butter, sprinkle with fresh parsley, and drizzle ranch dressing over the tops.