Buffalo Chicken Biscuits
1 MUFFIN 230cal., 12g fat (5g sat. fat), 61mg chol., 590mg sod., 15g carb. (2g sugars, 1g fiber), 16g pro. PREP 20 min. BAKE 15 min. SERVES 6
Ingredients 11⁄2 cups chopped rotisserie chicken 2 Tbsp. Louisiana-style hot sauce 1 cup biscuit/baking mix 1/8 tsp. celery seed Dash pepper 2 Tbsp. lightly beaten egg 1⁄4 cup 2%milk 2 Tbsp. ranch salad dressing 3⁄4 cup shredded Colby-Monterey Jack cheese, divided 1 green onion, thinly sliced Optional: Additional ranch dressing and hot sauce
- Toss chicken with hot sauce. In a small bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and ranch dressing; add to dry ingredients, stirring just until moistened. Fold in 1⁄2 cup cheese, green onion and chicken mixture.
- Spoon into a greased 6-cup muffin tin that fits in the unit. Sprinkle with remaining cheese. Slide the Pizza Rack into Shelf Position 2 and place the muffin tin on the Pizza Rack. Turn the Function Dial to Pizza/Bake, set temperature to 400° and set timer for 20 minutes. Bake until a toothpick inserted in center comes out clean, 15-20 minutes.
- Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers.
Eric’s Tip: The best way to let the bold flavors of this savory recipe shine is to go with a milder rotisserie glaze like the Citrus Apricot Glaze.