This recipe for pull-apart buffalo chicken bread has almost 90 million views, but our recipe expert and cook Mary Jane Miller says it needs a lot of help. In this edition of “Taste the Trend”, she turned this loaf of messy chicken into tasty chicken bites.
Here’s Mary Jane’s updated version:
Buffalo Chicken Biscuit Bites
These savory little bites are a great appetizer, but two can be a meal with crisp salad. Prep Time: 20 minutes Ready In: 35 minutes 2 cups cooked chicken, chopped 1/2 cup plus 1 Tbsp. Buffalo sauce 1/4 cup chopped green onions 1 1/4 cups shredded pepper jack cheese 1 (16 oz.) pkg. of 8 flaky refrigerated biscuits 2 Tbsp. melted unsalted butter ranch or bleu cheese dressing for dipping, if desired 1. Heat oven to 350 degrees F. Spray 16 mini muffin pans with nonstick cooking spray. 2. In a medium bowl, stir together chicken, 1/2 cup Buffalo sauce, green onions and pepper jack cheese. 3. Peel each biscuit apart into two layers making 16 rounds. Press a round of dough into a thin 4-inch round. Spoon a heaping tablespoon into the center of each. Pull up the edges, enclosing the filling and pinching the top to resemble a purse. Place sealed side up in a muffin cup. Repeat with remaining rounds and filling. 4. In a small bowl, stir together melted butter and remaining Buffalo sauce. Brush the tops of each bundle with the butter mixture. 5. Bake 15 to 20 minutes or until golden brown. Remove from pan and allow to cool 5 minutes before serving. Serve with ranch dressing for dipping if desired. Makes 16 appetizers Tips: • I like the organic refrigerated biscuits by Immaculate Baking • I used Bella’s Hot Buffalo Sauce • Make it easy on yourself and pull the meat from a warm rotisserie chicken. • To serve, place a small dish of ranch or bleu cheese dressing on a platter and surround with appetizers and a stack of fresh celery sticks.