These spicy, savory muffins are always a hit at parties. We love them as a simple snack on game day, too. —Jasmin Baron, Livonia, New York
Buffalo Chicken Biscuits
Buffalo Chicken Biscuits
Prep Time
20 min
Cook Time
25 min
Yield
1 dozen
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, room temperature
- 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
- Optional: Additional ranch dressing and hot sauce
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.
Nutrition Facts
2 biscuits: 461 calories, 24g fat (10g saturated fat), 121mg cholesterol, 1180mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 31g protein.
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