Thus, I did change out the blue cheese in this recipe for my much preferred extra sharp cheddar. I also replaced the wonton wrappers with the store brand of “Grands” flaky biscuits. I felt the wonton wrappers would be too crispy, and the flaky biscuits lent a delightful slightly sweet taste to the heat of the hot sauce and the tang of the cheedar. I think you’ll like how these taste too!
So, set the chicken breasts to cooking in a sauté pan with a little olive oil.
While the chicken is sautéing, melt the cream cheese with the Ranch dressing in a saucepan, stirring to mix in. Grate the cheddar cheese also during this time.
When the chicken is fully cooked, place in a bowl and pull apart with two forks to shred. Add the hot sauce and thoroughly coat. I have found the store brand to be just as fine as Frank’s hot sauce, and it’s less expensive.
Now for the biscuits. Spray the muffin tins with cooking spray first. Take the “grands” biscuits, and cut each one in half. Press each half flat and round it out as you go.
Press each flattened half biscuit into the sprayed muffin tins, pressing up the sides. You’ll end up with leftover biscuits, as this recipe made 24. Just pop them on a cookie sheet and bake afterwards for the kids to eat.
Next, spoon about a tablespoon of the hot sauce coated chicken breast into the biscuits in the tins.
Add approximately 1 ½ tablespoons of the cream cheese -Ranch dressing mixture on top of the shredded chicken. Sprinkle the cheddar cheese on top lastly, dividing it up between all 24.
Bake in a preheated 350° oven for 10-15 minutes, until biscuit dough is lightly browned. Enjoy! ~TMMF
Buffalo Chicken Cups
2 cans large flaky biscuits
(or 3 cans small)
1 8 oz. pkg. cream cheese
1 c. Ranch dressing
2 small chicken breasts
½ c. Frank’s Red Hot sauce
1-1 ½ c. sharp cheddar cheese
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