Buffalo Chicken Biscuit Bombs

2) Fill & Seal

1. On a parchment‑lined sheet pan, press each biscuit into a round about the size of your palm, keeping the center a touch thicker than the edges.
2. Spoon a mound of the buffalo chicken into the center of each round, leaving a small clean border so the seams close neatly.
3. Bring the edges up and over the filling, pinch firmly to seal, and gently roll the seam under so each piece sits seam‑side down. Check that no gaps remain—tight seals keep the filling inside and the biscuits nicely domed.
4. Space the sealed biscuits apart on the pan to allow for even puffing and browning.

3) Bake & Finish

1. Bake according to the temperature and time on your biscuit package, until the tops are deep golden and the bottoms sound hollow when tapped. Rotate the pan once during baking for even color.
2. Let the biscuit bombs rest briefly so the steamy filling settles, then serve warm.
   

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