Buffalo Chicken Dip Biscuits

Ingredients

• 1 1/2 cups shredded cooked chicken
• 6 ounces cream cheese
• 1/3 cup shredded cheddar cheese
• 2 tablespoons thinly sliced scallions, plus more for garnish
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup ranch dressing
• 1/2 cup Frank's RedHot® Buffalo Wings Hot Sauce
• 6 refrigerated buttermilk biscuit dough rounds, from a tube
• Frank's RedHot® Buffalo Ranch Dip'n Sauce

directions

1. Preheat the oven to 350°F. Grease a 24-cup mini muffin pan with nonstick spray.
2. In a medium bowl, combine the shredded chicken, cream cheese, cheddar cheese, scallions, salt, pepper, ranch dressing, and Frank's RedHot® Buffalo Wings Hot Sauce. Mix until well combined.
3. Cut each biscuit dough round into quarters. Using a paring knife, carefully score 3 slits into the top of each biscuit piece, about ¼ inch apart, without cutting through the dough. Continue until all the biscuits have been cut.
4. Fill the chicken mixture into each slit of the biscuit pieces. Place the assembled biscuit bites into each muffin cup, with the filling side up.
5. Bake for 12-15 minutes, or until the cheese is melted and the biscuit dough is golden brown. Remove the pan from the oven and let it cool for 10 minutes before removing the biscuit bites.
6. Serve with Frank's RedHot® Buffalo Ranch Dip’n Sauce.