Description
Chicken bacon ranch biscuit cups are handheld bites that combine flaky biscuits, shredded chicken, crispy bacon, and creamy ranch flavoring all baked together in a muffin tin for easy serving. These savory little cups make perfect appetizers or quick meals when you need something satisfying that tastes like comfort food.
Ingredients
Scale
Base ingredients:
- 1 can biscuit dough
- 1 cup cooked and shredded chicken
- 6 slices cooked and crumbled bacon
Flavor and binding:
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
Instructions
- Set your oven to 375°F (190°C) so it reaches temperature while you prepare everything else.
- Spray your muffin tin with non-stick cooking spray to keep the biscuits from sticking to the sides.
- Open your can of 10 biscuits and separate each one from the others.
- Take each biscuit and flatten it between your hands, then press it into a muffin cup to form a small bowl shape.
- Cook 6 slices of bacon in a skillet over medium heat until crispy, then transfer to paper towels and crumble once cooled.
- Add your 1 cup of cooked shredded chicken to the same skillet over medium heat and stir in the 1/2 cup of ranch dressing to coat everything.
- Mix the crumbled bacon into your chicken mixture so the flavors blend together.
- Spoon the chicken and bacon filling into each biscuit cup, dividing it evenly among all 10.
- Place your muffin tin in the preheated oven and bake for 15-20 minutes at 375°F (190°C) until the biscuits turn golden brown.
- Sprinkle 1 cup of shredded cheddar cheese over each cup in the final 5 minutes at 375°F (190°C) if you like melted cheese on top.
- Let the biscuit cups cool in the tin for 2-3 minutes before you remove them and serve them warm.
Notes
- Press your biscuits firmly into the muffin cups so they stay in place while baking and create sturdy cups for your filling.
- Cook your bacon until it’s extra crispy since softer bacon can get soggy when mixed with the warm chicken and ranch seasoning.
- Fill each biscuit cup right to the top with the chicken mixture because the filling won’t expand much as it bakes and you get more flavor in each bite.
- Add cheese during the last few minutes of baking so it melts nicely without browning too much and overpowering the other flavors in your cups.
- For a gluten-free version, use gluten-free refrigerated biscuit dough and follow the same steps; the cooking time stays about the same.
- Rotisserie chicken works perfectly here and saves you time if you don’t have shredded cooked chicken on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 253 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 13 g
- Cholesterol: 45 mg