- 2 cups rotisserie chicken, shredded
- 1 package Pillsbury Grands! Biscuits
- 1/4 cup butter
- 1-2 chipotle chili peppers, chopped
- 3/4 cup chili pepper sauce
- For the sauce:
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/4 cup mayonnaise
- 1 small clove garlic
- 1 tablespoon buttermilk
- Juice of 1/2 lemon
- Salt & pepper
I’ve got another delicious party treat for you today! I’m a HUGE fan of buffalo chicken but don’t like wings. Mostly because I don’t like meat on the bone. Yes, I’m strange. I wanted to come up with a way to serve buffalo wings not in the traditional fashion. I had a can of Pillsbury Grands! Biscuits and knew just what to do with them!
Let’s start with the sauce. Whisk together the sour cream, blue cheese, mayonnaise, garlic, buttermilk and lemon juice. Season with salt and pepper and refrigerate until you’re ready to use.
Preheat the oven to 375°. In a saucepan over medium heat combine the butter and chipotle chili and simmer until melted. Add in the chili pepper sauce (such as Frank’s RedHot) and continue to simmer over low heat.
In a bowl, toss together the chicken and the sauce. Lay the biscuits onto an un-greased cookie and press down to flatten. Spoon the chicken mixture evenly over the biscuits. Fold over one side of the biscuit onto the other half and use a fork to firmly seal the chicken pocket. Bake for 12-15 minutes, until golden brown. Serve with the blue cheese dip, carrots and celery. A great solution to fulfill my buffalo wing craving!