Can I make these without canned biscuits?

Yes. Use pizza dough or homemade biscuit dough, but note cook times and texture will vary. Canned biscuits offer the easiest, most consistent puff and chew.

Control the heat by adjusting the Buffalo sauce ratio. Start mild and add more to taste.

Can I assemble them in advance?

Assemble and refrigerate for a few hours. For longer storage, freeze uncooked bombs and bake later.

Absolutely. Both assembled uncooked bombs and fully baked bombs freeze well. Thaw overnight in the fridge before reheating.

What if a bomb bursts while baking?

It happens. Pull it out, drain any excess filling, patch with a little biscuit dough, and return to the oven. Try the chilling trick for a firmer filling next time.

Epic Easy Game Day Dinner Ideas — Buffalo Chicken Bombs That Steal the Show

Description

Pillowy biscuits filled with spicy shredded Buffalo chicken and a trio of melty cheeses, baked until golden and brushed with butter. Serve warm with extra blue cheese dressing and hot sauce for dunking.

Ingredients

Scale

3 cups Slow Cooker Pulled Buffalo Chicken (save the remaining 2 cups from the batch for another use)
4 oz cream cheese
1/4 cup blue cheese dressing, plus extra for dipping
2 Tbsp crumbled blue cheese, plus extra to scatter on top
1/4 cup shredded Monterey Jack
1/4 cup shredded Fontina
1/4 cup shredded Gouda
1 Tbsp Frank’s RedHot Original sauce (or your favorite Buffalo sauce)
2 cans refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per can)
2 Tbsp melted butter
1 tsp kosher salt

Instructions

If you haven’t already, make the pulled Buffalo chicken (or use prepped shredded chicken tossed with Buffalo sauce) and measure out three cups. Freeze any extra for another recipe.
Heat oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with nonstick spray.
In a medium saucepan over medium heat, combine the cream cheese, 1/4 cup blue cheese dressing, the 2 Tbsp crumbled blue cheese, Monterey Jack, Fontina, Gouda, and the hot sauce. Stir constantly until the cheeses melt and the mixture becomes smooth.
Remove the pan from the heat and fold the shredded Buffalo chicken into the cheesy sauce until evenly coated. Spread the mixture in a thin layer on a small sheet tray and chill in the refrigerator until it firms up—this makes portioning easier.
Once chilled, divide the filling into 16 equal pieces using a spatula (arrange in a 4×4 grid on the sheet tray to keep portions even).
Unroll a biscuit and flatten it gently with your fingers or a rolling pin into a roughly 5-inch disk. Place one portion of the cooled filling in the center. Gather the edges up and pinch to seal—first press the back edge to the front, then pinch the sides, finishing by bringing the left and right edges together so the packet is sealed. Repeat for all biscuits.
Place each sealed ball seam-side down into the prepared baking dish. Arrange six across the center row and five in each outer row for even baking.
Bake until the tops turn deep golden, about 30–35 minutes.
Immediately brush the warm bombs with melted butter and sprinkle with kosher salt. Add extra crumbled blue cheese if you like.
Serve hot with more blue cheese dressing and extra Frank’s on the side for dipping.

Notes

The shredded chicken requires roughly four hours if you’re making it in a slow cooker; factor that into prep time.
Chilling the filling briefly before portioning prevents leaks and makes sealing the biscuits cleaner.
To freeze: assemble unbaked bombs on a tray and freeze solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the cook time.
Reheat leftovers in a 350°F oven until warmed through for best texture; microwaving will soften the biscuit.