Buffalo Chicken Biscuits

• 3 cups chopped rotisserie chicken
• 1/4 cup Louisiana-style hot sauce
• 2 cups biscuit/baking mix
• 1/4 teaspoon celery seed
• 1/8 teaspoon pepper
• 1 large egg
• 1/2 cup 2% milk
• 1/4 cup ranch salad dressing
• 1-1/2 cups shredded Colby-Monterey Jack cheese, divided
• 2 green onions, thinly sliced
• Additional ranch dressing and hot sauce, optional

1. Preheat oven to 400u0b0. Toss chicken with hot sauce. In large bowl, whisk together baking mix, celery seed and pepper. In another bowl, whisk together egg, milk and dressing; add to dry ingredients, stirring just until moistened. Fold in 1 cup cheese, green onions and chicken mixture.
2. Spoon into 12 greased muffin cups. Sprinkle with remaining cheese. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
3. Cool 5 minutes before removing from pan to a wire rack. Serve warm. If desired, serve with additional dressing and hot sauce. Refrigerate leftovers.

rotisserie chicken, hot sauce, biscuitbaking, celery, pepper, egg, milk, ranch salad dressing, cheese, green onions, hot sauce

Taken from www.tasteofhome.com/recipes/buffalo-chicken-biscuits/ (may not work)