Buffalo chicken biscuits pack everything you love about game-day wings into a flaky, handheld bite. Spicy shredded chicken and cool blue cheese tuck inside southern-style biscuits, and they vanish off the platter fast.
Why Buffalo Chicken Biscuits Steal the Party
- Flaky biscuits stuffed with bold buffalo chicken
- Tangy blue cheese tucked right in the center
- A make-ahead nibble that frees you up to host
- Sharp cheddar swaps in easily if blue cheese isn’t your thing
There is something about spicy chicken and creamy cheese that makes guests come back for seconds. These hearty little bundles are always the first thing to disappear at a gathering.
Seal the edges well with a dab of water so the filling stays put while baking.
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Why You’ll Love These Buffalo Chicken Biscuits
- These buffalo chicken biscuits deliver bold heat balanced by buttery, flaky dough
- The blue cheese pocket melts into creamy, tangy goodness
- Each one is a tidy two-bite appetizer with no messy sauce on your hands
Ingredient Notes
These notes flag the choices that matter most; the exact measurements in the recipe card have the full rundown. Most of this is pantry stuff, with rotisserie chicken doing the heavy lifting.
- Shredded chicken: a store-bought rotisserie bird saves real time here
- Hot sauce: a classic buffalo-style sauce gives the right tang and heat
- Blue cheese: crumble it into both the dough and the filling for double the tang
- Shortening: cutting it in cold keeps the biscuits flaky
For equipment, you will want two mixing bowls, a pastry cutter or fork to work in the shortening, a 2-inch round cutter or small jelly jar, and a baking sheet. A tablespoon scoop keeps the filling neat.
How to Make Buffalo Chicken Biscuits
Making buffalo chicken biscuits is a fun little assembly job: mix a quick filling, stir up the dough, then sandwich and seal. Here is the overview before the full card.
- Heat the oven to 400 degrees and stir the chicken with hot sauce and melted butter
- Cut the shortening into the dry ingredients until it looks like peas, then add milk and blue cheese
- Pat the dough to 1/2 inch thick and cut rounds with a 2-inch cutter
- Spoon 1 tablespoon of filling onto half the rounds, add a chunk of blue cheese, then top and seal
- Bake about 12 to 15 minutes, until golden
This batch makes around 14 biscuits, and it doubles well for a crowd. You can assemble them ahead and refrigerate before baking, which makes hosting a breeze.
Storage Options
These biscuits hold up well, which makes them great for prepping before a party. Buffalo chicken biscuits reheat without losing their flake.
- Fridge: store baked biscuits for up to 3 days
- Freezer: freeze them for up to 2 months
- Reheat: warm in a 350 degree oven until hot and crisp again
Variations & Substitutions
Make these your own depending on who you are feeding. A few swaps keep everyone at the table happy.
- Use sharp cheddar in place of blue cheese for a milder bite
- Dial the hot sauce up or down to match your crowd’s heat tolerance
- Stir a little ranch seasoning into the filling for a cool, herby note
- Add chopped scallions to the chicken mix for fresh color
What to Serve with Buffalo Chicken Biscuits
Buffalo chicken biscuits anchor a party spread nicely, so build a little snack board around them. Cool and crunchy sides balance the heat.
- Celery and carrot sticks with extra blue cheese dip
- A bowl of ranch for dunking
- Cold crisp veggies and pickles to cut the richness
- More chicken bites, like these stuffed poblano peppers, for variety
Here are the questions that come up most before you start baking, plus a handy tip on prepping shredded chicken if you want to skip the rotisserie route.
Frequently Asked Questions
Can I make buffalo chicken biscuits ahead of time?
Yes. Assemble them, refrigerate, and bake just before guests arrive, or bake ahead and reheat in the oven until crisp.
Can I freeze them?
They freeze well baked. Cool completely, freeze in a sealed bag, then reheat in a 350 degree oven straight from frozen.
What if I don’t like blue cheese?
Swap in sharp cheddar. It melts smoothly and gives a milder, friendlier flavor that still pairs with the buffalo heat.
How spicy are they?
That is up to you. Use less hot sauce for a gentle kick or more for serious heat; the dough and cheese mellow it either way.
Set a platter of these out at your next get-together and watch them go. Spicy, flaky, and easy to make ahead, they are the kind of appetizer that lets you actually enjoy your own party.
Buffalo Chicken Biscuits
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Ingredients
- 3½ cups flour
- 3 tsp sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 cup shortening
- 1⅓ cup milk
- ⅔ cup blue cheese crumbled
- 2 cups chicken shredded (I use a rotisserie chicken as a time saver)
- ⅓ cup hot sauce
- 2 Tbsp butter melted
- ⅓ cup blue cheese crumbled
Instructions
- Preheat oven to 400º.
- For filling:
- In a medium sized mixing bowl, combine chicken, hot sauce and butter. Set aside
- In a large mixing bowl, combine flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles peas. Add milk and blue cheese and stir until the mixture comes together into a ball.
- Knead for a few minutes and then use your hands and pat the dough down to a ½” thickness. Using a 2″ or larger cutter (I use a small jelly jar), cut the dough into circles and arrange half of the circles on a baking sheet.
- Scoop one tablespoon of the chicken mixture into the center of the dough circle. Place a small chunk of blue cheese on top of the chicken mixture. Moisten the edge of the dough with a little bit of water and top with another circle of dough. Pinch edges to seal.
- Bake at 400º for 12-15 minutes.
- Once baked, you can store these in the fridge for a few days and reheat them in the oven when needed. They also freeze well.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Melanie, these look so delicious! I love little bites and not just at parties. Sometimes I make a weekend night appetizer night. I’m so adding these to my list! Hugs!
Thank you Karista! I would rather have a bunch of nibbles instead of a big meal. Especially with a glass of wine.
Wonderful appetizer Melanie! I am really looking forward to this series of posts because I to would rather sample a tasty and savory appetizer or even make a ‘happy hour’ meal of a variety of appetizers than a full blown meal. Truth be told I like appetizers more than desserts, believe it or not!!
Yup me too. Although I like my desserts.
These look amazing! My husband would love these. I may have to work them into a holiday menu!
If you make them, please let me know what you think!
Can’t wait to make these! They look like they’ll be a sure-fire hit for Weeksworld.
Oh goodness, what is Weeksworld? Is that like the Superbowl or something?
Can’t wait for the “beautiful [small] bites” posts! We and two neighborhood couples have been getting together at the holidays for almost 25 yrs and I’m supposed to bring the appetizer. They’ve seen way too many of my squares of artichoke/cheese/mayo on crescent roll crust, teryaki chicken wings, and 7-layer dip. I was determined to break out of my rut and these buffalo chicken biscuits are looking good. (And thanks for giving suggestions for another kind of cheese–LOVE cheese, just not blue cheese.)
I just had to check over here and you answered my question of the week– an easy appetizer for the holiday. plus this look like they will hold for traveling.
YUM! These look amazing! They would also be a great addition to a Superbowl party!
Any reason these wouldn’t work with my favorite biscuit recipe? Old habits die hard…these look wonderful and just the thing for Christmas eve.
Absolutely! Whatever biscuit recipe you like, feel free to use!
Melanie….all your recipes sound wonderful. My question is on the the Buffalo Chicken Bisquits. When you say knead a few minutes. Is that literal? Like 2-3 minutes? I have never made bisquits before. But you have inspired me.