Buffalo Chicken Bombs are buttermilk biscuits filled with a cheesy buffalo chicken mixture, brushed with buffalo sauce, and baked to a golden brown. Then, more buffalo sauce is drizzled on top for a little extra kick to each bite. I will also include instructions for making these in an air fryer! If you love buffalo chicken, be sure to check out my Buffalo Chicken Sliders, too!
Ingredients & Substitutions
Biscuits: Look for a tube of buttermilk biscuit dough to use in this recipe. If you are feeling motivated, use my homemade buttermilk biscuits recipe. Store-bought or homemade pizza dough would also work.
Cream Cheese: You will need half of a block of cream cheese (4 ounces) for the filling. Let it come to room temperature for easy mixing. Save the other half of the block for Air Fryer BBQ Stuffed Chicken.
Buffalo Sauce: Buffalo sauce is added to the chicken mixture, brushed over the biscuits before they are baked, and drizzled over the baked bombs. It’s a triple threat of sauce to make these buffalo chicken bombs worthy of the title.
Cheese: Besides cream cheese, I added both sharp cheddar cheese and mozzarella cheese to the mix.
Can I Make These Ahead of Time?
Sure! You can get the buffalo chicken bombs assembled ahead of time and store them in the refrigerator, covered, for up to 24 hours before baking. Wait to brush the bombs with buffalo sauce until ready to bake. If you need longer storage, freeze them. To freeze, first, place the bombs onto a baking sheet and transfer them to the freezer until solid (1-2 hours). After they are frozen, store them in a freezer-safe container for up to 3 months. When ready to bake, simply add a few minutes to the baking time or let them thaw in the refrigerator overnight.
Storing Buffalo Chicken Bombs
If you have any buffalo chicken bombs left over, store them in the refrigerator or freezer.
- To refrigerate: Store the buffalo chicken bombs in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven, air fryer, or microwave before serving.
- To Freeze: If you want to store the buffalo chicken bombs for longer, you can freeze them for up to 3 months. Place them in a freezer-safe container, tightly sealing the container. To reheat, bake the frozen pizza bombs in the oven at 350°F until they are heated through and the cheese is melted.
Buffalo Chicken Bombs
- 1 can (8-count) refrigerated biscuits, not flaky
- 4 ounces cream cheese, room temperature
- ¼ cup (68 g) buffalo sauce
- 2 cups (280 g) rotisserie chicken, shredded
- ¼ cup (28 g) sharp cheddar cheese, shredded
- ¼ cup (28 g) mozzarella cheese, shredded
- 1 teaspoon finely diced green onion
- 3 tablespoons buffalo sauce, divided
- 1 teaspoon finely diced green onion, for garnish
- blue cheese or ranch dressing, for dipping
- In a large mixing bowl, whisk together cream cheese and buffalo sauce until well combined.
- Add in chicken, cheddar cheese, mozzarella cheese, and green onion. Stir to combine. You will have about 2 ½ cups of filling.
- Preheat the oven to 375°F* and spray a 10-inch oven-safe skillet with nonstick cooking spray.
- Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
- Divide the buffalo mixture equally between each biscuit (about ¼ cup per biscuit). Pinch the edges of the biscuit together to seal the mixture inside.
- Place the sealed biscuits, seam-side down, in the prepared skillet. Using about 2 tablespoons of buffalo sauce, brush the top of each biscuit. Reserve the remaining buffalo sauce for drizzling.
- Bake for 24-26 minutes, or until browned.
- Drizzle the tops of the bombs with the reserved buffalo sauce and garnish with green onions.
- Serve with extra buffalo sauce and ranch or blue cheese dressing for dipping.
- Place the assembled buffalo chicken bombs into the basket of your air fryer in a single layer. (Depending on the size of the air fryer, you may have to work in batches.)
- Brush the tops of the biscuits with buffalo sauce.
- Air fry at 350°F for 11-12 minutes, or until heated through and golden brown.
Did you make this recipe?
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