1(8 count) large refrigerated biscuits (such as Pillsbury Grands!)
Serving suggestions: blue cheese or ranch dipcarrots and celery
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 TIPS: You can make the filling ahead of time and store in the fridge for a couple of days, then assemble and bake the poppers the day you want them. They can also be completely made ahead of time and reheated, but I like them best the same day.SNAPPY SUBSTITUTIONS: Substitute other vegetables or meat (such as shrimp) as desired.