Buffalo Chicken Cheese Bombs

Buffalo Chicken Bombs are the ultimate party snack I go back to again and again. Tender biscuits are stuffed with a deeply savory buffalo chicken filling, a trio of melted cheeses, and just enough hot sauce for that classic kick. Golden and buttery on the outside, creamy and spicy on the inside, these bombs always steal the show at game nights and potlucks.

I first made these during winter for a family movie night and by the end there was not a crumb left. Now when my youngest sees the biscuit tins come out he gets wide eyed

Ingredients

• Slow cooker pulled buffalo chicken: brings an intense savory and spicy flavor base Make sure your shredded chicken is moist but not watery for best results
• Cream cheese: ensures the filling is creamy and rich Full fat gives a silkier texture
• Blue cheese dressing: binds the filling and adds that special tang Choose a thick style dressing for extra flavor
• Crumbled blue cheese: punches up the classic buffalo pairing Opt for a good quality blue cheese for boldness
• Shredded Monterey Jack: melts beautifully and flows through the filling for a familiar cheesy stretch
• Shredded Fontina: gives a luxuriously creamy melt Choose young Fontina that is mild and soft
• Shredded Gouda: brings in subtle smokiness Try smoked Gouda for even more depth
• Franks RedHot Original: is classic Use as much as your heat tolerance allows
• Refrigerated buttermilk biscuits: save time and have the perfect tender crumb Look for the larger style for easier stuffing
• Butter: brings a holiday worthy golden top Use real butter here for the best taste
• Kosher salt: finishes each bomb with a flavorful crust Go for flaked salt for a bit of crunch

Step-by-Step Instructions

Prepare the Buffalo Chicken:

Make a batch of slow cooker pulled buffalo chicken ahead of time Aim for moist tender shreds and freeze any extra to have on hand next time

Make the Cheesy Filling Base:

Combine cream cheese blue cheese dressing crumbles Jack Fontina Gouda and hot sauce in a saucepan Set over medium heat and whisk constantly until the mixture melts into a bubbling creamy blend

Mix in the Chicken and Cool:

Stir the pulled chicken into the hot cheese sauce Spread the mix out on a sheet tray for quick cooling and refrigerate until fully chilled This ensures easy handling and keeps the filling from leaking

Portion and Prep the Biscuits:

Use a spatula to divide the chilled filling into sixteen even mounds Open and separate the biscuits then roll each one into a five inch round Keep the biscuits slightly thicker at the center to hold more filling

Stuff and Shape the Bombs:

Place a mound of filling on each biscuit circle Bring the back edge up to the front and pinch together Seal the side edges at the top then tuck and pinch the remaining edges so nothing spills out Shape into neat balls and nestle seam side down in a greased pan

Arrange and Bake:

Line up the bombs in your baking dish starting down the center Arrange closely so they puff together Bake at 350 degrees until the tops are even golden and the aroma fills the house

Finish and Serve:

Brush hot bombs with melted butter and shower with flaky salt Serve right away with more blue cheese dressing hot sauce and extra blue cheese crumbles for dipping

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I adore the way Gouda melts and fuses all the tastes together giving that stretch and depth you do not expect from a biscuit snack. The look on my dad's face the first time he tasted one was priceless. He claims he will never eat plain buffalo dip again.

Make Ahead and Storage Tips

If you are prepping for a busy day you can assemble the bombs ahead and refrigerate uncovered for a few hours Before baking just let them sit at room temperature for 15 minutes for even cooking. Leftover bombs keep well in a covered container in the fridge and reheat in the oven to bring back the crisp edges. For longer storage bake and freeze then warm at 300 degrees straight from frozen until hot in the center

Ingredient Swaps and Fussy Eaters

If blue cheese turns some noses up swap it for extra Jack or even cheddar. Smoked provolone or Havarti works beautifully if Gouda is not on hand. Ranch dressing is a fun twist for anyone who prefers it over blue cheese. Use rotisserie chicken tossed with buffalo sauce if you need to skip the slow cooker step in a pinch

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Serving Inspirations

Serve bombs with crunchy carrots celery and extra sauce for dipping Line up on a board for game day spreads Stack them high for a cozy appetizer plate Make them smaller for cocktail style bites. These are loved just as much at tailgate parties as they are at weeknight family dinners

Where Buffalo Bombs Come From

Buffalo chicken flavors are a staple in American bar food originating in upstate New York The combination of hot sauce and blue cheese became a national phenomenon in wings then soon found their way into dips pizzas sandwiches and now these portable biscuit bombs Families like mine love creating new ways to enjoy this bold flavor

Recipe FAQs

→ What cheeses make the filling creamy and flavorful?

This dish combines cream cheese, blue cheese, Monterey Jack, Fontina, and Gouda for depth and creamy texture.

→ How is the Buffalo chicken prepared for stuffing?

Slow-cooked pulled Buffalo chicken is mixed with cheeses and hot sauce, then cooled before stuffing into biscuit dough.

→ What kind of biscuit dough is used?

Refrigerated buttermilk biscuit dough is rolled out to encase the chicken filling and bakes up fluffy and golden.

→ Can I prepare these in advance?

The chicken mixture can be made ahead and chilled, but assembling and baking is best done fresh for optimal texture.

→ How should these be served?

Serve warm from the oven with blue cheese dressing, extra blue cheese crumbles, and hot sauce for dipping.

→ Are there alternative fillings?

Yes, you can substitute cheeses or add veggies like diced celery for extra crunch and flavor variation.