Make or pull your Buffalo chicken ahead of time. You’ll need about 3 cups for this recipe (save the remainder for another meal—freeze it if you like).

Heat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray.

In a medium saucepan over low heat, combine the cream cheese, blue cheese dressing, crumbled blue cheese, Monterey Jack, Fontina, Gouda, and Frank’s RedHot. Stir continuously until the cheeses melt and form a smooth, saucy mixture.

Remove the pan from the heat, fold in the shredded Buffalo chicken until everything is evenly coated, then spread the filling on a small sheet tray. Chill in the fridge until the mixture firms up slightly—this makes portioning easier.

Once chilled, divide the filling into 16 roughly equal portions using a spatula so you have one scoop per biscuit.

Flatten each biscuit into about a 5-inch round (stretch gently with your fingers or roll lightly). Place one portion of the cooled filling in the center of each disc.

Bring the dough edges up and pinch to seal: first press back-to-front, then seal the sides, finally bring the remaining edges together and pinch so the seam is secure. Turn each sealed ball seam-side down and arrange in the prepared dish—place six across the middle row, then five on each side for even baking.

Bake for 30–35 minutes, or until the biscuits are puffed and deep golden on top.

Right out of the oven, brush the tops with the melted butter and sprinkle with the kosher salt. Serve immediately with extra blue cheese dressing, crumbled blue cheese, and more hot sauce.