For these Buffalo chicken bombs, refrigerated buttermilk biscuits are rolled thin and filled with a Buffalo chicken mixture and mozzarella cheese, baked until golden brown, and topped with melted butter, parsley, and garlic. Serve ranch dressing or blue cheese dressing on the side as a dip.
Ingredients
- 1/2 cups shredded rotisserie chicken: 1 piece
- Buffalo sauce: 0.25 cup
- mozzarella cheese: 0.33333 cup (shredded)
- (8-count) can refrigerated buttermilk biscuits: 1 piece
- salted butter: 2 Tbsp (melted)
- fresh parsley: 1 Tbsp (chopped)
- garlic powder: 0.5 tsp
- blue cheese dressing or ranch dressing: 2 Tbsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C).
-
In a medium mixing bowl, combine chicken, Buffalo sauce, and shredded mozzarella.
-
On a clean surface, using a rolling pin, flatten each biscuit to about 1/8-inch thick. Divide the Buffalo mixture equally between each biscuit (about 1/4 cup per biscuit). Place mixture in the center and pinch the edges of the biscuit together to seal the mixture inside. Place sealed biscuits, seam-side down, on an ungreased baking sheet.
-
Bake in the preheated oven until golden brown and hot throughout, about 15 minutes.
-
Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.
-
Serve with blue cheese or ranch dressing, for dipping.
