Description

These Buffalo Chicken Bites are irresistibly cheesy, tangy, and spicy, combining slow-cooked pulled buffalo chicken, a medley of gooey cheeses, and a kick of hot sauce—all wrapped in fluffy biscuit dough and baked to golden perfection. Perfect for game days, parties, or as a crowd-pleasing snack, they’re easy to assemble and impossible to resist when served warm with extra blue cheese dressing.

Ingredients

Pulled Buffalo Chicken

3 cups Slow Cooker Pulled Buffalo Chicken (homemade or store-bought, see note)

Cheese Filling

4 ounces cream cheese
1/4 cup blue cheese dressing (+ more for serving)
2 tablespoons crumbled blue cheese (+ more for serving)
1/4 cup Monterey Jack cheese, shredded
1/4 cup Fontina cheese, shredded
1/4 cup Gouda cheese, shredded
1 tablespoon Frank’s RedHot Original Hot Sauce (+ more for serving if desired)

Biscuit Exterior

2 packages refrigerated Pillsbury Grands! Buttermilk Biscuits (8 biscuits per package, 16 total)

For Finishing

2 tablespoons butter, melted
1 teaspoon kosher salt

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Instructions

Prepare the Pulled Buffalo Chicken: Make a batch of Slow Cooker Pulled Buffalo Chicken (use your favorite recipe or see our suggested method). Measure out 3 cups for this recipe and freeze the remainder for future use.
Preheat the Oven: Set your oven to 350°F (175°C) to get it ready for baking.
Make the Cheese Filling: In a medium saucepan over medium heat, combine the cream cheese, blue cheese dressing, crumbled blue cheese, shredded Monterey Jack, Fontina, Gouda, and Frank’s RedHot sauce. Whisk continuously until the cheeses are fully melted and the sauce is smooth.
Add Chicken & Cool: Remove the saucepan from heat and stir in the 3 cups of pulled buffalo chicken. Mix until well combined, then spread the mixture onto a sheet tray. Place in the refrigerator for about 15–20 minutes, or until cooled and firm enough to portion.
Portion the Filling: Once cooled, use a rubber spatula to divide the mixture into 16 even portions by cutting the mixture into a 4×4 pattern.
Prepare the Baking Dish: Spray a 13×9-inch casserole dish with non-stick spray so the bites won’t stick during baking.
Shape the Biscuits: Open the packages of biscuits. Flatten each biscuit into a 5-inch circle using your hands or a rolling pin. Work with one or two at a time to prevent the dough from drying out.
Fill and Seal Bites: Place a portion of buffalo chicken filling into the center of each flattened biscuit. Pull up the back side to the front and pinch to seal, then pinch the edges so the filling is fully enclosed. For extra security, pull the left and right edges to the center and pinch again.
Arrange in the Dish: Place each filled biscuit seam side down in the prepared baking dish. Arrange six down the center lengthwise, and five on each side, for a total of sixteen bites.
Bake: Place the dish in the oven and bake for 30–35 minutes, until the tops are golden brown and the dough is fully cooked through.
Finish and Serve: Remove from the oven and immediately brush the tops with melted butter. Sprinkle over the kosher salt. Serve while warm with extra blue cheese dressing, crumbled blue cheese, and hot sauce if desired.

Notes

To save time, use store-bought rotisserie chicken mixed with buffalo sauce if you don’t have pulled chicken prepared.
You can freeze any leftover buffalo chicken mixture for up to 3 months.
Feel free to swap cheeses based on your preference or what you have on hand—the blend of cheeses helps with a rich and gooey interior.
Serve with carrot and celery sticks for a classic Buffalo wing experience.
This recipe is best served warm, fresh out of the oven.

Nutrition

Serving Size: 2 bites
Calories: 320
Sugar: 3g
Sodium: 980mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 14g
Cholesterol: 55mg