Buffalo Chicken Bombs are golden-baked biscuit dough pockets stuffed with a creamy, spicy chicken filling of shredded chicken, buffalo sauce, cream cheese, and blue cheese. Brushed with garlic butter and topped with parmesan, they're a quick game-day appetizer that combines tangy heat with savory richness.
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Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, mozzarella cheese, garlic powder, cream cheese, blue cheese, and buffalo hot sauce.
Mix everything together until well combined, then stir in the finely chopped celery.
Separate the biscuit dough and flatten each piece with a rolling pin or your hands.
Spoon a generous amount of the buffalo chicken filling into the center of each flattened biscuit.
Fold the edges of the dough up and over the filling, pinching them together to seal completely. Roll into a smooth ball.
Place the stuffed bombs seam-side down on a parchment-lined baking sheet.
Bake at 375°F for 15-18 minutes, or until golden brown.
While the bombs are baking, prepare the garlic butter. In a separate bowl, combine the melted butter, minced garlic, chopped parsley, salt, and pepper. Mix well.
Once the bombs are golden brown, remove them from the oven and spoon the garlic butter mixture over the top of each one.
Sprinkle generously with grated Parmesan cheese.
Return the bombs to the oven for another 1-2 minutes, just until the Parmesan cheese is melted.
Serve warm, with ranch dressing for dipping.
Store cooled bombs in an airtight container at room temperature up to 2 days; refrigerate up to 4 days. Reheat in a 350°F oven (foil-wrapped, 8–10 min) or air fryer (3–4 min at 350°F) to restore crispness.
Yes. Stuff and wrap unbaked bombs in plastic wrap, refrigerate up to 8 hours, then bake directly from cold (add 2–3 minutes to bake time).
Bake until the biscuit exterior is deep golden brown, about 12–15 minutes. The filling will be hot throughout when a skewer inserted into the center meets no cold spots.
Absolutely. One store-bought rotisserie chicken (about 2 cups shredded) works perfectly and saves prep time.
Ranch powder (1 tsp), sharp cheddar, or gorgonzola are good substitutes; omit entirely if you prefer a milder filling.
Wrap in foil and warm in a 350°F oven for 8–10 minutes, or microwave 30–45 seconds per bomb. Air-frying at 350°F for 3–4 minutes restores crispness best.
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