Name: Buffalo Chicken Biscuits
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; al fresco Ground Chicken, Seasoned, Italian Style; Carrot; Celery; Cebollitas Bunch; Morton Iodized Salt & Black Pepper; Tapatio Salsa Picante Hot Sauce; Land O Lakes Butter, with Olive Oil & Sea Salt; Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll

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Preheat oven 375 degrees Fahrenheit.
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Heat oil in a pan.
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Add salt and pepper to the chicken.
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Cook chicken for 2 minutes. Drain excess fat.

Add carrot, celery, onion, more salt and pepper.

Cook for 2 minutes or until onion is translucent.

Add hot sauce and butter and mix thoroughly. Cook for 1 minute.

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Remove from heat and let cool slightly.
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Grease muffin pan. I used butter biscuits and found that they did not require the greasing, but just to be on the safe side, grease away!

Stuff the muffin pan with uncooked biscuits.

Add chicken mixture to the biscuit cups and top with cheese.

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Bake for 10 minutes.
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Buffalo Chicken Biscuits

Serves 8

15 mins prep

25 mins cook

40 mins total

What you need

How to make