Buffalo Chicken Bombs
Preparation: 15 minutes
Cook: 20 minutes
Servings: 16
INGREDIENTS
2 cups cooked, shredded chicken (about 450 g)
120 g cream cheese, at room temperature
1/2 cup Buffalo sauce (or your preferred brand)
1 cup shredded cheddar or mozzarella cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
2 packages refrigerated biscuit dough (16 biscuits total)
1 tbsp unsalted butter, melted
Optional: chopped chives or green onions, ranch or bleu sauce for dipping
INSTRUCTIONS
If you’re starting with raw chicken, cook it in water, in the oven (190°C/375°F for 20-25 minutes), or in an Instant Pot. Let it cool slightly, then shred it finely.
In a large bowl, combine the cream cheese, Buffalo sauce, shredded cheese, garlic powder, onion powder, and paprika. Add the shredded chicken and mix until it’s completely coated. Taste and adjust the seasoning if needed.
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper. Roll out each biscuit into a 10-12 cm circle. Place 1.5 to 2 tablespoons of filling in the center of each circle. Fold the dough over the filling, pinching the edges together to seal it completely. Roll lightly between your hands to form a smooth ball.
Brush the balls with melted butter. Bake for 18 to 22 minutes, until golden brown and cooked through. Let rest for 5 minutes.
Serve warm, garnished with chives or green onions. Offer ranch or blue cheese sauce for dipping.
