Meet your next favorite appetizer: easy, cheesy Pull Apart Buffalo Chicken Rolls. Made with canned biscuit dough and just a handful of pantry staples, these crowd-pleasing bites are ready in about 20 minutes—perfect for parties, game day, or a quick snack.
Table of contents
- Ingredients
- Instructions
- Recipe tips
- What to serve them with
- More cheesy recipes
- Recipe Card
These pull apart rolls started as a simple idea—pack all the bold buffalo chicken flavor into bite-sized, cheesy rolls—and quickly became a favorite for holiday gatherings, potlucks, and sports days. Using refrigerated biscuit dough keeps the recipe fast and fuss-free: prep takes just a few minutes and the oven does the rest. The combination of melted butter, shredded cheese, buffalo sauce, and shredded chicken yields golden, tender rolls with a spicy, cheesy interior.
Serve them warm with blue cheese or ranch for dipping, or pair them with a hearty buffalo-inspired main. They’re easy to scale up for a crowd and work well as an appetizer, side, or party snack.
Ingredients
- 16 ounce can refrigerated biscuits – any unflavored, refrigerated biscuit dough works.
- 1/4 cup unsalted butter, melted.
- 1 1/4 cups shredded pepper jack cheese, divided. (Monterey Jack or cheddar are mild alternatives.)
- 2 tablespoons chicken wing seasoning or your preferred wing spice blend.
- 1 cup cooked, shredded chicken – rotisserie chicken, store-bought, or homemade shredded chicken are all fine.
- 2 tablespoons buffalo sauce – use your favorite brand for heat and flavor.
- Cooking spray for the muffin tin.
- Optional for dipping: blue cheese or ranch dressing (about 1/2 cup).
Instructions
Below are clear, easy steps to make Pull Apart Buffalo Chicken Rolls. For the full printable recipe card, see the Recipe Card section at the end.
- Preheat the oven to 400°F (200°C).
- Cut each biscuit into 9 small pieces using a serrated knife.
- In a large bowl, melt the butter. Add 1 cup of the shredded pepper jack cheese and the chicken wing seasoning; stir to combine.
- Add the biscuit pieces, shredded chicken, and buffalo sauce to the butter-cheese mixture. Toss gently until every piece is well coated.
- Spray a 12-cup muffin tin with cooking spray. Divide the seasoned biscuit pieces among the muffin cups (about 6 pieces per cup).
- Sprinkle approximately 1 teaspoon of the remaining shredded pepper jack cheese over each roll.
- Bake in the preheated oven for 12 minutes, or until the rolls are golden brown and cooked through.
- Remove from the oven and let cool slightly. Serve warm with blue cheese dressing, ranch, or extra buffalo sauce for dipping.
Recipe tips
- Shred the chicken finely. Small shreds mix better with the biscuit pieces and help the rolls hold together when you remove them from the pan.
- Vegetarian option: Omit the chicken and keep the butter, cheese, seasoning, and buffalo sauce for bold flavor.
- Scale easily: Double the batch for parties. Simply prepare more biscuit cans and adjust ingredient amounts accordingly.
- Toss biscuit pieces thoroughly: Break apart the dough before tossing so each surface is coated in the buttery, cheesy mixture.
- Storing and reheating: Keep leftovers in an airtight container in the refrigerator for up to 7 days. Reheat in an air fryer at 400°F for about 3 minutes or microwave for 30–60 seconds.
What to serve them with
These rolls are a natural match with other buffalo-flavored or cheesy dishes. Serve them alongside any of the following as a side or appetizer:
- Buffalo-style cheesy pasta or baked pasta
- Slow cooker buffalo chicken chili
- Bacon-wrapped, stuffed chicken breasts with buffalo or blue cheese
- Buffalo cheeseburger macaroni or tater tot casserole
- One-pot buffalo tortellini or buffalo stuffed peppers
More cheesy recipes
If you enjoy easy, cheesy recipes, try other favorites like one-pot sausage shells and cheese, Cajun mac and cheese, buffalo cheese ball, cheeseburger egg rolls, or three-cheese baked ziti. These comforting dishes pair well with pull apart rolls for a satisfying meal or spread.
- One Pot Italian Sausage Shells and Cheese
- Cajun Mac and Cheese
- Buffalo Cheddar Cream Cheese Ball
- Cheeseburger Egg Rolls
- Three Cheese Baked Ziti
- Buffalo Chicken Dip
Pull Apart Buffalo Chicken Rolls
Recipe Card
Servings: 12 rolls | Prep time: 8 minutes | Cook time: 12 minutes | Total time: 20 minutes
Ingredients
- 16 ounce can refrigerated biscuits
- 1/4 cup unsalted butter, melted
- 1 1/4 cups shredded pepper jack cheese, divided
- 2 tablespoons chicken wing seasoning
- 1 cup cooked, shredded chicken
- 2 tablespoons buffalo sauce
- Cooking spray
- 1/2 cup blue cheese or ranch dressing, optional for dipping
Instructions
- Preheat the oven to 400°F (200°C).
- Cut each biscuit into 9 pieces.
- Melt the butter in a large bowl; stir in 1 cup shredded pepper jack cheese and the chicken wing seasoning.
- Add the biscuit pieces, shredded chicken, and buffalo sauce. Toss until evenly coated.
- Spray a muffin tin with cooking spray. Add about 6 pieces to each cup.
- Top each cup with roughly 1 teaspoon of the remaining shredded cheese.
- Bake 12 minutes or until golden brown. Let cool slightly, then serve with dipping sauce.
Notes
- Finely shred the chicken so the rolls hold together well.
- Omit the chicken for a vegetarian version—seasoned biscuit and cheese are plenty flavorful.
- Double the recipe for larger groups.
- Store leftovers in an airtight container in the fridge up to 7 days; reheat in an air fryer or microwave.
Nutrition (per roll, approximate)
Calories: 238 kcal | Carbohydrates: 19 g | Protein: 9 g | Fat: 14 g | Sodium: 664 mg