Buffalo Chicken Biscuits Recipe

Buffalo Chicken Biscuits Recipe
Buffalo Chicken Biscuits Recipe photo by Taste of Home
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Buffalo Chicken Biscuits Recipe

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These spicy, savory mini muffins are always a hit at parties. We love them as a simple snack on game day, too. —Jasmin Baron, Livonia, New York
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 3 cups chopped rotisserie chicken
  • 1/4 cup Louisiana-style hot sauce
  • 2 cups biscuit/baking mix
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 1 large egg
  • 1/2 cup 2% milk
  • 1/4 cup ranch salad dressing
  • 1-1/2 cups shredded Colby-Monterey Jack cheese, divided
  • 2 green onions, thinly sliced
  • Additional ranch dressing and hot sauce, optional

Directions

Preheat oven to 400°. Toss chicken with hot sauce. In large bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions and chicken mixture.
Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers. Yield: 6 servings.
Originally published as Buffalo Chicken Biscuits in Simple & Delicious August/September 2017

Nutritional Facts

2 muffin bites: 461 calories, 24g fat (10g saturated fat), 121mg cholesterol, 1180mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 3 cups chopped rotisserie chicken
  • 1/4 cup Louisiana-style hot sauce
  • 2 cups biscuit/baking mix
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon pepper
  • 1 large egg
  • 1/2 cup 2% milk
  • 1/4 cup ranch salad dressing
  • 1-1/2 cups shredded Colby-Monterey Jack cheese, divided
  • 2 green onions, thinly sliced
  • Additional ranch dressing and hot sauce, optional
  1. Preheat oven to 400°. Toss chicken with hot sauce. In large bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions and chicken mixture.
  2. Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
  3. Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers. Yield: 6 servings.
Originally published as Buffalo Chicken Biscuits in Simple & Delicious August/September 2017

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