Buffalo Chicken Biscuit Recipe

Cook the Chicken

In a pot, add the chicken breasts and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through.

Shred the Chicken

Remove the chicken from the pot and allow it to cool slightly. Once cool enough to handle, shred the chicken using two forks.

Mix with Buffalo Sauce

In a large bowl, combine the shredded chicken, buffalo sauce, olive oil, garlic powder, onion powder, salt, and black pepper. Mix well until the chicken is fully coated.

Preheat the Oven

Preheat the oven to 425°F (220°C).

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

Cut in the Butter

Cut the stick of unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Add the Milk

Pour in the milk and stir until just combined. Do not overmix.

Shape the Biscuits

On a lightly floured surface, turn out the dough and knead gently a few times. Pat into a 1-inch thick round and cut out biscuits using a biscuit cutter.

Bake the Biscuits

Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.

Combine Ingredients

In a bowl, mix together the mayonnaise, sour cream, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.

Chill

Cover the ranch dressing and refrigerate for at least 30 minutes to allow flavors to meld.

Layer the Ingredients

Slice the baked biscuits in half. On the bottom half, add a generous portion of the buffalo chicken mixture, then drizzle with ranch dressing.

Top and Serve

Place the top half of the biscuit back on and serve immediately.