Buffalo Chicken Biscuit Bake

Buffalo Chicken Biscuit Bake is the ultimate comfort food that combines the spicy, tangy flavor of buffalo chicken with the rich, flaky texture of homemade biscuits. This easy-to-make, one-pan dish is perfect for weeknight dinners, game-day gatherings, or any time you’re craving something hearty and satisfying. The use of rotisserie chicken saves time while packing in flavor, and the biscuit topping adds a warm, cheesy finish that takes it over the top.

Why You’ll Love This Buffalo Chicken Biscuit Bake

You’ll adore this Buffalo Chicken Biscuit Bake because it hits all the right notes—spicy, creamy, cheesy, and crunchy. It’s a perfect fusion of a classic buffalo chicken dip and a savory casserole, wrapped in a fluffy biscuit crust. Plus, it’s easy to customize with your favorite cheeses or sauces, and it’s a guaranteed crowd-pleaser that’s ready in under an hour.

Ingredients

Filling:

• 2 tablespoons butter
• 1 medium white onion, finely chopped
• 1 cup celery, finely diced (about 3-4 stalks)
• 1 cup carrots, finely diced (about 2-3 large carrots)
• 1 rotisserie chicken, shredded
• 1/2 cup chunky blue cheese dressing
• 1/2 cup buffalo-style hot sauce
• 1/2 cup sharp cheddar cheese, shredded

Biscuit Topping:

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons granulated sugar
• 6 tablespoons cold unsalted butter, cubed
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped green onions
• 3/4 cup buttermilk
• 1/2 cup chunky blue cheese dressing

Step-by-Step: How to Make Buffalo Chicken Biscuit Bake

1. Preheat your oven to 425°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. In a large skillet over medium-high heat, melt the butter. Add the onion, celery, and carrots. Cook until the vegetables are soft, about 10 minutes.
3. Turn off the heat. Stir in the shredded rotisserie chicken, blue cheese dressing, and hot sauce. Mix until fully combined. Fold in the cheddar cheese.
4. Spread the chicken filling evenly in the prepared baking dish.
5. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter using a pastry blender or fork until the texture resembles coarse crumbs.
6. Stir in the shredded cheddar and chopped green onions.
7. Add the buttermilk and blue cheese dressing. Stir gently until just combined; do not overmix.
8. Drop spoonfuls of the biscuit dough over the chicken filling.
9. Bake uncovered for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling.
10. Let the casserole sit for 5 minutes before serving.

Helpful Tips

• For a crispier biscuit top, brush the biscuit dough with melted butter before baking.
• Use pre-chopped vegetables to save prep time.
• Let the bake rest before serving to ensure clean, neat portions.
• You can double the hot sauce for extra heat or use a mild version to tone it down.

Substitutions And Variations

• Cheese: Swap cheddar for Monterey Jack, mozzarella, or a spicy pepper jack.
• Protein: Use cooked shredded turkey or plant-based chicken as a substitute.
• Dressing: Ranch dressing works well in place of blue cheese if you prefer a milder flavor.
• Vegetables: Add bell peppers or corn for extra color and texture.
• Topping: Replace the biscuit topping with crescent roll dough or puff pastry for a different texture.

Storage Instructions

• Refrigerator: Keep leftovers fresh by storing them in an airtight container for up to 4 days.
• Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at 350°F for 15-20 minutes or microwave individual servings for 2-3 minutes.

Nutritional Information

Estimated per serving (based on 8 servings):

• Calories: 480
• Protein: 24g
• Fat: 32g
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 4g
• Sodium: 920mg

Serving Suggestions

• Serve with a side of crisp celery and carrot sticks for a classic buffalo combo.
• Pair with a fresh green salad dressed in ranch or blue cheese.
• Offer extra hot sauce or dressing on the side for dipping.
• Great as a main dish for potlucks, parties, or casual dinners.

Frequently Asked Questions About Buffalo Chicken Biscuit Bake

Can I make this dish ahead of time? Yes, assemble the filling and biscuit topping separately, refrigerate, and combine just before baking.

Is it possible to make this dish gluten-free? Absolutely—use a gluten-free all-purpose flour blend for the biscuit topping and ensure all other ingredients are certified gluten-free.

What if I don’t like blue cheese? Swap the blue cheese dressing for ranch dressing, and skip the blue cheese crumbles entirely.

How spicy is this bake? The heat level depends on the hot sauce you use. Start with less and add more to taste.

Can I use leftover chicken instead of rotisserie? Yes, any cooked and shredded chicken will work well in this recipe.

Conclusion

Thank you so much for stopping by and giving this Buffalo Chicken Biscuit Bake a try! It’s one of my absolute favorites because it’s just so easy to throw together and bursting with bold, delicious flavor. The creamy, spicy filling and cheesy, golden biscuit topping make it an irresistible comfort food combo that’s perfect for sharing with family and friends. I hope you love making (and eating!) this as much as I do. Wishing you joy in your kitchen adventures—and thank you for being part of this delicious journey!

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Buffalo Chicken Biscuit Bake

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• Author: lisa
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

Buffalo Chicken Biscuit Bake is an easy, one-dish dinner loaded with spicy buffalo chicken, creamy blue cheese dressing, and golden, cheesy biscuits.

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Ingredients

Scale 1x2x3x

2 tbsp butter

1 medium white onion, finely chopped

1 cup celery, finely diced (3–4 stalks)

1 cup carrots, finely diced (2–3 large)

1 rotisserie chicken, shredded

1/2 cup chunky blue cheese dressing

1/2 cup buffalo-style hot sauce

1/2 cup sharp cheddar cheese, shredded

Biscuit Topping:

2 cups all-purpose flour

3 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp granulated sugar

6 tbsp cold unsalted butter, cubed

1 cup shredded cheddar cheese

2 tbsp chopped green onions

3/4 cup buttermilk

1/2 cup chunky blue cheese dressing

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Instructions

• Preheat your oven to 425°F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
• In a large skillet over medium-high heat, melt the butter. Add the onion, celery, and carrots. Cook until the vegetables are soft, about 10 minutes.
• Turn off the heat. Stir in the shredded rotisserie chicken, blue cheese dressing, and hot sauce. Mix until fully combined. Fold in the cheddar cheese.
• Spread the chicken filling evenly in the prepared baking dish.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter using a pastry blender or fork until the texture resembles coarse crumbs.
• Stir in the shredded cheddar and chopped green onions.
• Add the buttermilk and blue cheese dressing. Stir gently until just combined; do not overmix.
• Drop spoonfuls of the biscuit dough over the chicken filling.
• Bake uncovered for 30-35 minutes, or until the biscuits are golden brown and the filling is bubbling.
• Let the casserole sit for 5 minutes before serving.

Notes

Swap blue cheese dressing with ranch if preferred.

Add bell peppers or corn for extra veggies.

For crispier biscuits, brush dough tops with melted butter before baking.

Store leftovers up to 4 days or freeze up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner

Nutrition

• Serving Size: 1 slice (1/8 of dish)
• Calories: 480
• Carbohydrates: 22g
• Protein: 24g