Chicken Biscuit Bombs

By
Derek Jacobson
·

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These chicken biscuit bombs are a fun change from the usual dinner routine. Seasoned ground chicken gets a little barbecue sauce, then it is tucked into soft biscuit dough with melty mozzarella. They bake up golden and puffy in about 15 minutes.

Kids love that they can eat them with their hands, and grown-ups love that they use a can of refrigerated biscuits. Serve them warm with extra barbecue sauce or your favorite dip. One can makes 8 biscuit bombs, which feeds about 4 people.

Why These Chicken Biscuit Bombs Work

  • Store-bought dough saves time. Canned biscuits are already soft, buttery, and easy to stretch around a filling.
  • Precooked filling. The chicken is fully cooked before it goes in the dough, so the bombs only need to bake until the biscuits are done.
  • Simple, kid-friendly flavor. Garlic powder, onion powder, and a spoonful of barbecue sauce make plain ground chicken taste great.
  • Cheese in every bite. Mozzarella melts into a gooey center that holds the filling together.

Ingredients and Easy Swaps

  • 1 pound ground chicken: Ground turkey is an easy swap. You can also use 2 cups of shredded rotisserie chicken and skip the browning step.
  • ½ teaspoon each salt, pepper, garlic powder, and onion powder: These season the meat simply. Add a pinch of smoked paprika for more flavor.
  • 1 tablespoon barbecue sauce: Use your favorite. Buffalo sauce, teriyaki, or a chicken marinade also work.
  • 1 cup shredded mozzarella: Cheddar gives a sharper taste. Pepper jack adds heat.
  • 1 can refrigerated biscuit dough (8 biscuits): Larger “grand” style biscuits are easiest to stretch and seal.
  • 2 tablespoons melted butter and 1 teaspoon sesame seeds: The butter helps the tops brown. Sesame seeds are optional. Everything bagel seasoning is fun too.

How to Make Them at a Glance

  1. Heat the oven to 375°F and line a baking sheet with parchment paper.
  2. Cook the ground chicken in a skillet over medium heat until it reaches 165°F and no pink remains. Drain any liquid.
  3. Stir in the salt, pepper, garlic powder, onion powder, and barbecue sauce. Let it cool slightly.
  4. Flatten each biscuit, add a spoonful of chicken and some mozzarella, then fold the dough around it and pinch it closed.
  5. Set them seam side down on the pan, brush with butter, and sprinkle with sesame seeds.
  6. Bake for 12 to 15 minutes until golden brown and puffed. Serve warm with dipping sauce.

Common Mistakes to Avoid

  • Overfilling. Too much filling makes the dough tear and the cheese leak out. About 2 tablespoons of chicken per biscuit is plenty. You may have a little filling left over, which is great on a salad or in a wrap.
  • Hot filling. Hot chicken makes the dough soft and sticky. Let it cool for 5 to 10 minutes first.
  • Weak seams. Pinch the edges firmly and place the seam side down so they do not pop open in the oven.
  • Wet filling. Drain the chicken well and do not add extra sauce inside. Too much moisture makes the bottoms soggy.

Variations

  • Buffalo chicken bombs: Swap the barbecue sauce for buffalo sauce and serve with ranch.
  • Chicken bacon ranch: Add crumbled cooked bacon and a pinch of dry ranch seasoning to the filling.
  • Pizza style: Use pizza sauce instead of barbecue sauce, add a few mini pepperoni, and dip in warm marinara.
  • Add veggies: Stir finely chopped spinach or bell pepper into the chicken while it cooks.

What to Serve With Them

Set out a few dipping sauces like barbecue, ranch, and honey mustard. For sides, try a crunchy coleslaw, carrot and celery sticks, a green salad, or corn on the cob. Biscuit bombs also make a great game day snack or party appetizer next to a bowl of chips.

Make Ahead, Storage, and Reheating

Make ahead: Cook and season the chicken up to 2 days ahead and keep it in the fridge. Assemble and bake the biscuit bombs right before dinner, since raw biscuit dough does not hold well once filled.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. You can freeze baked biscuit bombs for up to 2 months.

Reheating: Warm them in a 350°F oven or air fryer for 5 to 8 minutes so the outside stays crisp. From frozen, add a few more minutes. The microwave works but makes the dough soft.

FAQ

Can I make these in the air fryer?
Yes. Air fry at 330°F for 8 to 10 minutes in a single layer, until golden. Check one early since air fryers vary.

Why did my biscuit bombs leak?
They were likely overfilled or not sealed well. Use a little less filling and pinch the seams tightly.

Can I use homemade biscuit dough?
Yes. Roll it about ¼ inch thick, cut 8 rounds, and bake a few minutes longer if needed.

How do I keep the bottoms from getting soggy?
Use parchment paper, drain the chicken well, and bake on the middle rack. If the bottoms still look pale, move the pan to the lower rack for the last 2 to 3 minutes.

Can kids help make these?
Yes. Kids can flatten the dough, add the cheese, and brush on the butter. An adult should handle the hot skillet and oven.

These are a quick weeknight win that the whole table will enjoy, and they disappear fast. The full recipe card is below.

Chicken Biscuit Bombs
Pin
Print

Chicken Biscuit Bombs

Recipe by Derek Jacobson
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb ground chicken

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 tbsp barbecue sauce (or your favorite chicken marinade for added flavor)

  • 1 cup shredded mozzarella cheese (or cheddar for a sharper taste)

  • 1 can refrigerated biscuit dough (8 biscuits)

  • 2 tbsp butter, melted

  • 1 tsp sesame seeds (optional)

Directions

  • Preheat Oven: Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  • Cook Chicken: In a skillet, cook the ground chicken over medium heat until fully cooked. Drain any excess liquid.
  • Season and Cool: Stir in salt, pepper, garlic powder, onion powder, and barbecue sauce. Let cool slightly.
  • Assemble Biscuit Bombs:
  • Flatten each biscuit dough round on a flat surface.
  • Place a spoonful of the chicken mixture in the center of each dough.
  • Add a generous sprinkling of mozzarella cheese on top of the chicken.
  • Seal and Bake:
  • Fold the dough around the filling, pinching edges to seal completely. Place each seam-side down on the prepared baking sheet.
  • Brush the tops with melted butter and sprinkle with sesame seeds (if using).
  • Bake: Bake in the preheated oven for 12 to 15 minutes or until the biscuits are golden brown and puffed.
  • Serve: Serve warm, with additional barbecue sauce or your favorite dipping sauce on the side.
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Chicken Biscuit Bombs

These chicken biscuit bombs are a fun change from the usual dinner routine. Seasoned ground chicken gets a little barbecue sauce, then it is tucked into soft biscuit dough with melty mozzarella. They bake up golden and puffy in about 15 minutes.

Kids love that they can eat them with their hands, and grown-ups love that they use a can of refrigerated biscuits. Serve them warm with extra barbecue sauce or your favorite dip. One can makes 8 biscuit bombs, which feeds about 4 people.

Why These Chicken Biscuit Bombs Work

  • Store-bought dough saves time. Canned biscuits are already soft, buttery, and easy to stretch around a filling.
  • Precooked filling. The chicken is fully cooked before it goes in the dough, so the bombs only need to bake until the biscuits are done.
  • Simple, kid-friendly flavor. Garlic powder, onion powder, and a spoonful of barbecue sauce make plain ground chicken taste great.
  • Cheese in every bite. Mozzarella melts into a gooey center that holds the filling together.

Ingredients and Easy Swaps

  • 1 pound ground chicken: Ground turkey is an easy swap. You can also use 2 cups of shredded rotisserie chicken and skip the browning step.
  • ½ teaspoon each salt, pepper, garlic powder, and onion powder: These season the meat simply. Add a pinch of smoked paprika for more flavor.
  • 1 tablespoon barbecue sauce: Use your favorite. Buffalo sauce, teriyaki, or a chicken marinade also work.
  • 1 cup shredded mozzarella: Cheddar gives a sharper taste. Pepper jack adds heat.
  • 1 can refrigerated biscuit dough (8 biscuits): Larger “grand” style biscuits are easiest to stretch and seal.
  • 2 tablespoons melted butter and 1 teaspoon sesame seeds: The butter helps the tops brown. Sesame seeds are optional. Everything bagel seasoning is fun too.

How to Make Them at a Glance

  1. Heat the oven to 375°F and line a baking sheet with parchment paper.
  2. Cook the ground chicken in a skillet over medium heat until it reaches 165°F and no pink remains. Drain any liquid.
  3. Stir in the salt, pepper, garlic powder, onion powder, and barbecue sauce. Let it cool slightly.
  4. Flatten each biscuit, add a spoonful of chicken and some mozzarella, then fold the dough around it and pinch it closed.
  5. Set them seam side down on the pan, brush with butter, and sprinkle with sesame seeds.
  6. Bake for 12 to 15 minutes until golden brown and puffed. Serve warm with dipping sauce.

Common Mistakes to Avoid

  • Overfilling. Too much filling makes the dough tear and the cheese leak out. About 2 tablespoons of chicken per biscuit is plenty. You may have a little filling left over, which is great on a salad or in a wrap.
  • Hot filling. Hot chicken makes the dough soft and sticky. Let it cool for 5 to 10 minutes first.
  • Weak seams. Pinch the edges firmly and place the seam side down so they do not pop open in the oven.
  • Wet filling. Drain the chicken well and do not add extra sauce inside. Too much moisture makes the bottoms soggy.

Variations

  • Buffalo chicken bombs: Swap the barbecue sauce for buffalo sauce and serve with ranch.
  • Chicken bacon ranch: Add crumbled cooked bacon and a pinch of dry ranch seasoning to the filling.
  • Pizza style: Use pizza sauce instead of barbecue sauce, add a few mini pepperoni, and dip in warm marinara.
  • Add veggies: Stir finely chopped spinach or bell pepper into the chicken while it cooks.

What to Serve With Them

Set out a few dipping sauces like barbecue, ranch, and honey mustard. For sides, try a crunchy coleslaw, carrot and celery sticks, a green salad, or corn on the cob. Biscuit bombs also make a great game day snack or party appetizer next to a bowl of chips.

Make Ahead, Storage, and Reheating

Make ahead: Cook and season the chicken up to 2 days ahead and keep it in the fridge. Assemble and bake the biscuit bombs right before dinner, since raw biscuit dough does not hold well once filled.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. You can freeze baked biscuit bombs for up to 2 months.

Reheating: Warm them in a 350°F oven or air fryer for 5 to 8 minutes so the outside stays crisp. From frozen, add a few more minutes. The microwave works but makes the dough soft.

FAQ

Can I make these in the air fryer?
Yes. Air fry at 330°F for 8 to 10 minutes in a single layer, until golden. Check one early since air fryers vary.

Why did my biscuit bombs leak?
They were likely overfilled or not sealed well. Use a little less filling and pinch the seams tightly.

Can I use homemade biscuit dough?
Yes. Roll it about ¼ inch thick, cut 8 rounds, and bake a few minutes longer if needed.

How do I keep the bottoms from getting soggy?
Use parchment paper, drain the chicken well, and bake on the middle rack. If the bottoms still look pale, move the pan to the lower rack for the last 2 to 3 minutes.

Can kids help make these?
Yes. Kids can flatten the dough, add the cheese, and brush on the butter. An adult should handle the hot skillet and oven.

These are a quick weeknight win that the whole table will enjoy, and they disappear fast. The full recipe card is below.

Chicken Biscuit Bombs
Pin
Print

Chicken Biscuit Bombs

Recipe by Derek Jacobson
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 lb ground chicken

  • ½ tsp salt

  • ½ tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • 1 tbsp barbecue sauce (or your favorite chicken marinade for added flavor)

  • 1 cup shredded mozzarella cheese (or cheddar for a sharper taste)

  • 1 can refrigerated biscuit dough (8 biscuits)

  • 2 tbsp butter, melted

  • 1 tsp sesame seeds (optional)

Directions

  • Preheat Oven: Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  • Cook Chicken: In a skillet, cook the ground chicken over medium heat until fully cooked. Drain any excess liquid.
  • Season and Cool: Stir in salt, pepper, garlic powder, onion powder, and barbecue sauce. Let cool slightly.
  • Assemble Biscuit Bombs:
  • Flatten each biscuit dough round on a flat surface.
  • Place a spoonful of the chicken mixture in the center of each dough.
  • Add a generous sprinkling of mozzarella cheese on top of the chicken.
  • Seal and Bake:
  • Fold the dough around the filling, pinching edges to seal completely. Place each seam-side down on the prepared baking sheet.
  • Brush the tops with melted butter and sprinkle with sesame seeds (if using).
  • Bake: Bake in the preheated oven for 12 to 15 minutes or until the biscuits are golden brown and puffed.
  • Serve: Serve warm, with additional barbecue sauce or your favorite dipping sauce on the side.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest