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Buffalo Chicken Biscuits

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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    1 dozen


  • 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


  • 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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Average Rating:
  • Aurelia
    Feb 20, 2019

    They were easy to make, very tasty and came out great.

  • Angel182009
    Sep 11, 2017

    Beef has good flavor but I did add more cheese and I think they were a little dry. Maybe some more Ranch to the recipe would help that.

  • pajamaangel
    Aug 28, 2017

    Surprisingly good. I had to add more liquid since I used a gluten-free bisquick