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Biscuit Wreath With Buffalo Chicken Dip

A Yummy Appetizer made with store-bought canned biscuits, buffalo chicken dip made in instant pot
Course Appetizer
Cuisine American
Keyword biscuits, Buffalo Chicken
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6


  • OVEN
  • Pressure Cooker


  • 1 Can Refrigerated Biscuits I used Pillsbury
  • 2 Tbsp Olive Oil
  • 2 Tbsp Parmesan Cheese
  • Sprinkle Oregano
  • 1 lb Boneless skinless chicken breasts
  • 1 pkg Hidden Valley -Original Ranch Dip Mix
  • 1 cup Hot Sauce I used Franks
  • 8 oz Cream Cheese
  • 1 stick Butter I use salted
  • 1 cup shredded cheddar
  • 1 cup shredded mozzarella
  • Green Onions for garnishment


  • Making the Wreath
  • Preheat Oven 350°
  • Cut biscuits in half lengthwise
  • Pinch ends of biscuits together forming balls - lay seem down in the skillet
  • Brush Olive oil on biscuits sprinkle parmesan and oregano
  • Bake 15-20 minutes til golden brown

Buffalo Chicken Dip

  • Arrange chicken in the instant pot
  • Season with dip mix, add hot sauce, cream cheese, and butter
  • Seal Lid and set the pressure cooker on manual high pressure for 15 minutes. When time is up, do a quick release by carefully turning the pressure valve
  • Shred the chicken with forks, stir in the cheeses, garnish with a drizzle of hot sauce, a drizzle of ranch and scallions.