Buffalo Chicken Monkey Bread

Sharon Whitley


This is a great game day treat. I got it from Pilsbury.com. and just knew it had to be good when I saw the name.

pinch tips: Non-Stick Rice Every Time






20 Min


20 Min




2 can(s)
(7,5 oz) country style refrigerated biscuits
2 c
shredded cooked chicken breast
3/4 c
buffalo wing sauce
1/4 c
blue chesse crumbles
2 Tbsp
ranch dressing
1/4 c
butter, melted
additional ranch dressing for dipping

Directions Step-By-Step

Heat oven to 375. Lightly spray 12 cup fluted tube cake pan with cooking spray.

In medium bowl, toss chicken with 1/2 cup buffalo wing sauce until well coated: set aside.
Separate each can of cough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. Press each of the 16 quarter pieces into a flat round. Place small chunk of blue cheese in center and bring up dough around the cheese and seal.
With remaining 16 biscuits, press each into a larger flat circle. Place 1 heaping teaspoon buffalo chicken in center of each and enclose chicken in dough. Pinch to seal.
Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough in to melted butter. layer balls in pan.

Bake 15-20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. serve bread with additional ranch dressing for dipping.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy