Serving
Serve straight from the tray or plate them up with extra buffalo sauce for dipping. These are great on their own or alongside crunchy celery sticks and a simple salad.
Tips
- Sealing matters: If a seam opens while shaping, pinch again and smooth the dough over itself for a snug seal.
- Even portions: Divide the filling evenly among the biscuits so they bake at the same rate and hold a similar shape.
- Batch baking: If using two pans, swap their oven positions halfway through for consistent browning.
Make‑Ahead & Storage
- Make‑ahead: Assemble, cover, and refrigerate on the sheet pan. Bake cold dough as directed on the package, adding a little time only if needed for thorough puffing and color.
- Store: Refrigerate leftovers in an airtight container. Rewarm on a sheet pan in the oven until the crust is crisp again and the centers are hot.
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