Description
Warm, golden biscuits filled with a spicy, creamy mixture of shredded chicken and cheese, embodying zesty buffalo sauce and cooling ranch dressing.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 1 cup shredded cheese (sharp cheddar and Monterey Jack mix)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 can refrigerated biscuit dough
- 2 tablespoons melted butter (for brushing)
- Optional: thinly sliced green onions or chives for garnish
- Optional: cooked, crumbled beef bacon bits for filling or garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Combine in a medium-sized mixing bowl shredded cooked chicken, buffalo sauce, ranch dressing, shredded cheese, garlic powder, onion powder, salt, and pepper. Stir until evenly coated.
- Open the can of refrigerated biscuit dough and separate each biscuit. Flatten them slightly if needed.
- Lay one biscuit flat on your work surface. Spoon about 1-2 tablespoons of the chicken filling into the center.
- Bring the edges of the biscuit dough up and around the filling, pinching them together to seal completely.
- Place each assembled chicken bomb seam-side down on the prepared baking sheet, leaving space between each one.
- Melt the butter and brush the tops and sides of each chicken bomb with it.
- Bake for 18-22 minutes, or until the biscuit dough is golden brown and cooked through, and the filling is hot and bubbly.
- Remove from the oven and let cool for a couple of minutes before serving.
Notes
Use freshly cooked chicken for the best flavor. You can prepare the filling ahead of time for quicker prep.
Nutrition
- Serving Size: 1 bomb
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg