Prepare the Pulled Buffalo Chicken recipe and measure out 3 cups of it. (Freeze the remaining 2 cups for another recipe.)
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, melt the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank’s RedHot sauce together, whisking until smooth.
Remove the cheese mixture from the heat and stir in the Buffalo Chicken. Spread the mixture onto a sheet tray and refrigerate until cool.
Once cooled, divide the mixture into 16 equal portions using a rubber spatula by creating a 4×4 grid.
Spray a 13×9-inch casserole dish with non-stick spray.
Roll out each biscuit to a 5-inch circle. Place one portion of the Buffalo Chicken mixture in the center of the flattened biscuit.
Pull the back of the biscuit over the filling to meet the front, pinching to seal the edges. Then, bring the left and right sides to the center and pinch to close, creating a sealed pocket.
Place each filled biscuit seam-side down in the casserole dish, lining them up in a 6-biscuit row down the center, then 5 biscuits on each side.
Bake for 30-35 minutes, or until the tops are golden brown.
Once out of the oven, brush with melted butter and sprinkle with kosher salt.
Serve immediately with additional blue cheese dressing, crumbled blue cheese, and extra Frank’s RedHot sauce for dipping.