Buffalo Chicken Pull-Apart Bread

While this buffalo chicken bread is easy to tear apart, you may still need a fork for help. Its gooey goodness coats every inch of the biscuit dough.

Active Time:
20 mins
Total Time:
1 hrs 20 mins

If you've ever hosted a football party, you can testify to the universal appeal of "buffalo chicken" anything. In a cheesy dip form, as a sauce coating hot wings, or as crispy buffalo chicken poppers, the buffalo chicken appetizer rarely sees the second life of leftovers. We've developed a recipe for a soft, cheesy, and flavor-packed Buffalo Chicken Pull-Apart Bread. By making a homemade buffalo sauce out of hot sauce, honey, Worcestershire sauce, and some seasonings, we mix in cream cheese and sharp cheddar cheese before folding in some shredded chicken. We then spread this filling in between layers of store-bought biscuit dough to make a loaf of bread that bakes into easily pulled apart pieces of soft bread lathered in buffalo chicken. While its easy to tear apart, you'll still probably want to eat it with a fork because its gooey goodness coats every inch of the biscuit dough.

Buffalo Chicken Pull Apart Bread
Micah Leal


  • 4 ounces cream cheese

  • 1/3 cup hot sauce*

  • 2 tablespoons mayonnaise

  • 1 1/2 tablespoons honey

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon kosher salt

  • 3/4 teaspoon garlic powder

  • 1 1/4 cup sharp cheddar cheese, divided

  • 3 green onions, thinly sliced

  • 9 ounces cooked chicken, shredded

  • 1 (16-oz.) tube buttermilk biscuit dough


  1. Preheat oven to 350°F. Grease a standard-size loaf pan liberally with cooking spray. Set aside.

  2. In a bowl, mix together cream cheese, hot sauce, mayonnaise, honey, Worcestershire sauce, vinegar, salt, and garlic powder until well combined. Add 1 cup cheddar cheese and 2/3 of the sliced green onions. Mix to combine. Fold chicken into mixture.

  3. Remove biscuit dough from tube and separate into individual biscuits. Slice each biscuit in half horizontally. Take each biscuit half and press into 3.5-inch wide rounds. Spread 1 heaping spoonful of the chicken mixture evenly onto the surface of a biscuit half. Making a stack, layer another half-biscuit round and heaping spoonful of chicken mixture on top of the first, and repeat process until you place the final biscuit layer on top. Do not top the final layer with chicken. Invert this stack sideways into prepared loaf pan, gently pressing to fit the mold of the pan. Cover with aluminum foil and bake until puffed and lightly golden around edges, about 45 minutes

  4. Remove aluminum foil, sprinkle surface with remaining 1/4 cup cheese and bake until cheese is melted, about 15 minutes. Allow to cool slightly before removing loaf from pan and garnishing with remaining chopped green onions.

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