These Buffalo Chicken Biscuit Bombs are warm, creamy, flavorful pockets of shredded chicken mixed with tangy buffalo sauce and cheese, wrapped inside soft biscuit dough and baked until golden. They make an easy appetizer, snack, or quick dinner when I want something satisfying without a lot of work.

Why You’ll Love This Recipe

I love how simple and foolproof this recipe is. The filling comes together in minutes, and the biscuits create the perfect flaky exterior without needing to make dough from scratch. The creamy buffalo chicken center gives every bite a comforting mix of spice, richness, and softness. These are great for parties, game days, or just when I want a fun twist on classic buffalo chicken.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can refrigerated biscuits (8-count), not flaky
2 cups shredded rotisserie chicken
1/4 cup buffalo sauce
4 ounces cream cheese, softened
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded mozzarella cheese
Optional: 1–2 tablespoons chopped green onions
Additional buffalo sauce for brushing
Ranch or blue-cheese dressing for serving

Directions

Preheat the oven to 375°F (190°C).
In a bowl, mix the cream cheese and buffalo sauce until smooth. Add the shredded chicken, cheddar cheese, mozzarella cheese, and green onions if I want to use them. Stir until everything is evenly combined.
Open the biscuit can and separate the biscuits. Flatten each biscuit to about 1/8-inch thickness using my hands or a rolling pin.
Place a spoonful of the buffalo chicken mixture in the center of each biscuit. Bring the edges up and seal tightly to form a filled ball.
Set the sealed biscuit bombs seam-side down on a baking sheet. Brush the tops lightly with buffalo sauce.
Bake for 24–26 minutes or until the tops are golden brown and the biscuits are cooked through.
Serve warm with ranch or blue-cheese dressing.

Servings And Timing

Servings: 8 biscuit bombs
Prep Time: about 15 minutes
Cook Time: about 25 minutes
Total Time: about 40 minutes

Variations

I switch the cheese combinations if I want a different flavor; pepper-jack adds spice, while Monterey Jack adds creaminess.
For a milder version, I reduce the buffalo sauce or increase the cream cheese for a richer, less spicy filling.
I sometimes add garlic powder, smoked paprika, or diced green chiles to give the filling more depth.
Pizza dough can be used instead of biscuit dough if I want a chewier, more bread-like exterior.

Storage/Reheating

I store leftover biscuit bombs in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in an oven or air fryer until warmed through so the exterior becomes crisp again. They can also be frozen for up to 3 months; I thaw them in the fridge overnight and bake at 350°F until heated through.

FAQs

How spicy are these biscuit bombs?

They can be mild or hot depending on the buffalo sauce I use. Mild sauce keeps them gentle, and hot sauce increases the kick.

Can I assemble them a day ahead?

Yes, I can prepare the bombs, refrigerate them for up to 24 hours, and bake when needed. I add the buffalo brushing right before baking.

Can I freeze them before baking?

Yes, I can freeze them on a tray until solid, then transfer to a freezer-safe bag. When baking from frozen, I add a few extra minutes.

Can I air-fry them instead of baking?

Yes, I air-fry them at 350°F for about 5–7 minutes or until golden and fully cooked.

What can I serve with them?

I like pairing them with ranch or blue-cheese dressing, plus celery or carrot sticks for a fresh, crunchy contrast.

Conclusion

I love making these Buffalo Chicken Biscuit Bombs because they’re incredibly easy, customizable, and always a hit. Whether I’m serving guests or just craving something warm and comforting, these little buffalo-filled biscuits never disappoint.