Back in my early Nashville days, I learned that if you want to keep folks happy feed them biscuits. And if you really want to knock their boots off? You stuff those biscuits with Buffalo chicken, ooey-gooey cheese, and serve ’em warm. These little handheld beauties are my go-to when I need easy finger foods for a party or just a tray full of yummy appetizers for dinner guests who came hungry and left full.
Why You’ll Fall for These Biscuits
- Flaky, cheesy, spicy layers in every bite
- Perfect for parties, game nights, or Sunday supper
- Budget-friendly and freezer-friendly
The Biscuits That Built This Recipe
Here’s what makes these Buffalo chicken biscuits so irresistible. Each ingredient works double-time flavor, texture, or both.
- Cooked Shredded Chicken: A great way to use leftovers or rotisserie. Soaks up all that spicy sauce beautifully.
- Buffalo Sauce: The fire and flavor. I use Frank’s, but any brand you love will do.
- Cream Cheese: Makes the filling rich and creamy, balancing that heat like a charm.
- Cheddar Cheese: Melts into those golden pockets—use sharp for bold flavor.
- Refrigerated Biscuit Dough: Store-bought biscuits keep this recipe quick and foolproof. Just peel, stuff, and bake.
- Butter + Garlic Powder: Brushed on top for that craveable golden finish.
- Parsley (optional): For a pop of color and a fresh bite.
How to Make Buffalo Chicken Biscuits That Disappear Fast
We’re talking grab-and-go goodness in under an hour. Here’s how to make magic with minimal mess.
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Trust me, you’ll want that easy cleanup.
- In a bowl, mix shredded chicken with cream cheese, Buffalo sauce, and half the shredded cheddar. Stir until creamy and combined.
- Pop open that biscuit dough and split each biscuit in half horizontally. Flatten them gently to create two thin rounds.
- Scoop a spoonful of the filling onto one half, top with the other, and pinch the edges like you’re tucking them into bed.
- Place each filled biscuit on the tray. Brush with melted butter mixed with garlic powder and sprinkle remaining cheese on top.
- Bake for 18–20 minutes, or until puffed and golden brown. Sprinkle chopped parsley once they’re out and still warm.
Common Mistakes to Avoid When Making Buffalo Chicken Biscuits
Even a solid recipe can stumble without the right steps. Here’s how to steer clear of soggy bottoms and bland bites:
- Don’t overfill: A heaping spoonful is plenty too much and they’ll burst open.
- Seal the edges well: Press them like a love note. Loose edges = leaks.
- Skip the garlic butter? Don’t you dare it’s where the magic is, y’all.
Pro Tips from My Southern Kitchen
These biscuits reheat beautifully in a toaster oven perfect for game day or late-night cravings. I like to make a double batch and freeze some before baking. That way, you’ve got instant appetizers for a crowd ready to pop in the oven whenever the mood strikes. Just freeze them unbaked, then bake straight from the freezer, adding 5 extra minutes.
For big flavor with little fuss, try stirring in some ranch seasoning into the chicken mixture. It adds that savory kick and plays so well with Buffalo sauce. and if you want a bit more heat? Add a dash of cayenne or a spoonful of diced jalapeños. Mama didn’t raise no mild cook!
Bonus Biscuit Hack
If you’re whipping these up as appetizers for dinner, serve ’em with a small ramekin of blue cheese or ranch for dipping. And here’s my trick: brush the tops with hot honey right before serving. The sweet-spicy combo takes these to new heights perfect for those who like their appetizers easy finger foode but unforgettable.
Buffalo Chicken That’ll Steal the Show at Any Gathering
Equipment
- Oven
- Baking Sheet
- Wire Rack
- Mixing Bowls
- Saucepan
Ingredients
Chicken Wings
- 2 lb chicken wings drumettes and flats
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
Buffalo Sauce
- 1/2 cup hot sauce like Frank’s RedHot
- 1/2 cup unsalted butter melted
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp honey optional, for a touch of sweetness
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Pat chicken wings completely dry using paper towels. Toss with baking powder, salt, and pepper.
- Arrange wings in a single layer on the rack. Bake for 40–45 minutes, flipping halfway through, until golden and crispy.
- In a small saucepan, melt butter over medium heat. Stir in hot sauce, garlic powder, paprika, and honey (if using). Let simmer for a minute, then remove from heat.
- Let wings rest for 5 minutes, then toss in the sauce until well coated.
- Optional: Return sauced wings to the oven for 5 minutes to slightly caramelize the coating.
Notes
- Brush wings with a bit of honey before saucing for a sweet-spicy twist.
- These wings reheat beautifully just broil for a few minutes to re-crisp.
- Serve with celery, carrots, and blue cheese or ranch dressing for the full experience.
FAQs
Can I use canned chicken for this recipe?
Absolutely! Just make sure you drain it well. Canned chicken is great for quick prep, especially if you’re making these for a last-minute party tray.
Can I make Buffalo chicken biscuits ahead of time?
Yes! You can assemble them up to a day ahead and store them in the fridge. Bake when you’re ready to serve, or freeze unbaked for up to a month.
What dipping sauces go best with these?
Classic ranch or blue cheese dressing pairs perfectly. You can also serve them with extra Buffalo sauce or garlic aioli for added flair.
Can I make these gluten-free?
Sure thing. Use gluten-free biscuit dough and double-check your hot sauce and cream cheese labels. They bake up just as golden and satisfying.
The Biscuit That Started the Party
These Buffalo chicken biscuits are everything a good bite should be flaky, cheesy, spicy, and downright addictive. Whether you’re pulling together best appetizer recipes or need something simple for a last-minute shindig, this one brings the flavor without the fuss.
For a fun read about how Buffalo chicken wings found their way into American hearts, check out this charming article from The New Yorker. It’ll make you love this messy, saucy dish even more.
