Ingredients
Equipment
Method
- Preheat oven to 375°F. Spray a 10-inch oven-safe skillet or baking sheet with nonstick cooking spray.
- In a large mixing bowl, whisk together room temperature cream cheese and 1/4 cup buffalo sauce until smooth and well combined.
- Add shredded chicken, cheddar cheese, mozzarella cheese, and finely diced green onion to the cream cheese mixture. Stir until evenly combined. You should have about 2 1/2 cups of filling.
- Remove biscuits from can and place on a clean work surface. Using your hands or a rolling pin, flatten each biscuit to about 1/8-inch thickness (approximately 4-5 inches in diameter).
- Divide buffalo chicken mixture equally between each biscuit, using about 1/4 cup filling per biscuit. Place filling in the center.
- Gather the edges of each biscuit up and over the filling. Pinch edges together firmly to seal, forming a ball. If dough won't seal, lightly wet fingers with water to help seal.
- Place sealed biscuits seam-side down in prepared skillet or on baking sheet. Using about 2 tablespoons buffalo sauce, brush the top of each biscuit. Reserve remaining buffalo sauce for later.
- Bake for 24-26 minutes, or until golden brown and cooked through.
- Remove from oven and immediately drizzle tops with reserved buffalo sauce. Garnish with additional finely diced green onions.
- Let cool for 2-3 minutes before serving. Serve warm with ranch or blue cheese dressing for dipping.
Notes
Rotisserie chicken is the easiest option, or use any cooked, shredded chicken. Cream cheese must be at room temperature for smooth mixing. Don't overfill biscuits or they'll leak during baking. Regular biscuit dough works better than flaky layers. Can substitute frozen dinner rolls - thaw 45-60 minutes first. Filling can be made up to 2 days ahead and refrigerated. Assembled bombs can be frozen for up to 3 months - bake from frozen, adding 10 minutes. Adjust buffalo sauce amount based on heat preference. For milder bombs, add 1-2 tablespoons ranch dressing to filling.