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Cheesy Buffalo Ranch Chicken Bombs

Flaky biscuit dough stuffed with a creamy, spicy buffalo chicken filling, baked until golden, and drizzled with ranch and buffalo sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 bombs
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Chicken Bombs
  • 1 can refrigerated large biscuit dough 16 oz can, 8 count
  • 1.5 cups cooked chicken finely shredded
  • 4 oz cream cheese softened to room temperature
  • 0.5 cup sharp cheddar cheese shredded
  • 0.33 cup buffalo wing sauce
  • 0.25 tsp garlic powder
Garnish
  • 2 Tbsp buffalo wing sauce for drizzling
  • 2 Tbsp ranch dressing for drizzling
  • 1 Tbsp fresh parsley finely chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Medium mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. In a bowl, mix together the softened cream cheese, shredded chicken, cheddar cheese, 1/3 cup buffalo sauce, and garlic powder until well combined.
  3. Separate the biscuits and flatten each one into a 4-5 inch circle, leaving the center slightly thicker than the edges.
  4. Place about 1.5 to 2 tablespoons of the chicken filling into the center of each dough circle.
  5. Pull the edges of the dough up and over the filling, pinching tightly to seal. Place seam-side down on the prepared baking sheet.
  6. Bake for 12-15 minutes until the biscuits are puffed and deep golden brown.
  7. Let cool for 5 minutes, then generously drizzle the tops with the extra buffalo sauce and ranch dressing. Garnish with fresh parsley and serve warm.

Notes

Be sure to pinch the dough seams very tightly so the cheesy filling doesn't leak out during baking.