You know I love my Buffalo Chicken recipes! I love thinking of new recipes and twists on the classic buffalo chicken wings! So introducing…my Buffalo Chicken Biscuit Poppers! Dip these Buffalo Chicken Biscuit Poppers in some blue cheese or ranch and they’re the perfect bite-size tailgating or Superbowl appetizer recipe! If you love buffalo type recipes, check out my recipe index for many more “buffalo” recipes!
You can easily change the filling of these Buffalo Chicken Biscuit Poppers. You can add more/less veggies, chicken, and hot sauce for your personal tastes. You could add cooked shrimp instead of chicken, or forget the meat all together and make a vegetarian version.
To start, make your filling. I used chicken, carrots, celery, and red onion. Make sure everything if VERY finely chopped. Then add some hot sauce or buffalo sauce (I like Frank’s) and a little lemon juice. I added a little garlic powder and salt/pepper. Mix it all together. For the biscuit part of these Buffalo Chicken Biscuit Poppers, I used Pillsbury Grands! Refrigerated Biscuits. Cut each biscuit into quarters then flatten each quarter into a circle. Put a heaping teaspoon into the center of each round then bring up sides and roll into a ball.
When you break the biscuits open or take a bite, you’ll see all the yummy buffalo filling!
Serve with some blue cheese dip or ranch or a combination of both. I actually like to mix ranch and blue cheese together. 
You can also serve with some vegetables such as carrots and celery.
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| Buffalo Chicken Biscuit Poppers |
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- 1 cup finely chopped precooked chicken
- ¼ cup finely chopped carrots
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- 2-3 tablespoons buffalo sauce (such as Frank’s)
- ½ teaspoon lemon juice
- dash garlic powder
- salt/pepper to taste
- 1 (8 count) large refrigerated biscuits (such as Pillsbury Grands!)
- 1 egg (optional)
- Preheat oven to 425 degrees F. Lightly spray baking sheet(s) with nonstick spray or line with parchment paper.
- Mix together chicken, carrots, celery, and red onion. Add 2 tablespoons buffalo sauce, lemon juice, garlic, and salt/pepper. Add more buffalo sauce as desired for preferred heat level.
- Cut each biscuit into quarters and flatten into rounds. Place a heaping teaspoon of filling in center of each biscuit round. Fold up sides around filling and roll into ball.
- Place biscuit poppers onto prepared pan(s). If you would like a shiny golden brown appearance, whisk together egg and 1 tablespoon of water and brush on top of poppers. Bake poppers for 10-12 minutes or until golden brown.
- Serve poppers with blue cheese or ranch dip and carrots and/or celery as desired.
SNAPPY SUBSTITUTIONS: Substitute other vegetables or meat (such as shrimp) as desired.
Other Buffalo recipes you may enjoy:
- Buffalo Chicken Deviled Eggs – Curry & Comfort
- Buffalo Chicken Nachos – Baked by Rachel
- Buffalo Cauliflower – A Couple Cooks
Check out my Recipe Index
I love these! They are so easy to put together!!
Great football watching food! I like buffalo chicken as much as you:)
Lovely. Easy yet very yummy!!!
These look like the perfect football fare! I too love anything buffalo chicken and I love how easy these are to make!
This was great. Tried it today. Kids love it. This will be added to my appetizer rotation. Thanks for sharing.
So glad to hear you and the kids loved the poppers!! Thanks for letting me know! Have a great weekend!
Hi Lisa! I made these for the Super Bowl and everyone loved them! There was only one problem-they got a little burned on the bottom. The 2nd batch I didn’t keep them in as long, but still got burnt and the tops were barely golden brown. Was it the pan I used? I used a metal cookie sheet.
Thanks!!
HI Kelley! It could definitely be your pan among other things. Is it a dark metal pan? That would definitely cause things to burn on the bottom. Also if you cook things on the bottom rack right about the heat source that could cause some problems. If you were baking things above the pan and had the pan at the bottom that could cause some problems too.
Thanks so much Lisa!!