# Components:
→ Buffalo Chicken
01 - 1 cup cooked chicken breast, shredded
02 - 2 tablespoons hot buffalo sauce (Frank’s RedHot or similar)
03 - 1 tablespoon unsalted butter, melted
→ Biscuits
04 - 2 cups all-purpose flour
05 - 1 tablespoon baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon garlic powder
09 - 1/4 cup cold unsalted butter, cubed
10 - 1/2 cup crumbled blue cheese
11 - 3/4 cup buttermilk, plus extra for brushing
→ Optional Garnish
12 - 2 tablespoons chopped scallions
13 - Extra blue cheese crumbles
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Combine shredded chicken, buffalo sauce, and melted butter in a small bowl and mix until evenly coated. Allow to cool slightly.
03 - Whisk together flour, baking powder, baking soda, salt, and garlic powder in a large mixing bowl.
04 - Add cold cubed butter to the flour mixture, cutting it in with a pastry blender or fork until mixture forms coarse crumbs.
05 - Stir in crumbled blue cheese.
06 - Add buffalo chicken mixture and buttermilk to the dry ingredients. Gently mix until just combined.
07 - Transfer dough to a lightly floured surface and pat into a rectangle about 1 inch thick. Cut out rounds using a 2.5-inch biscuit cutter.
08 - Place cut biscuits 2 inches apart on the prepared baking sheet.
09 - Brush biscuit tops with extra buttermilk. Bake for 18–20 minutes until golden brown and fully baked.
10 - Cool biscuits for 5 minutes, then garnish with chopped scallions and extra blue cheese crumbles as desired. Serve warm.
