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1
Heat oven to 375°F. Generously spray 12-cup fluted tube cake pan with cooking spray. Pour 2 tablespoons of the Buffalo wing sauce in bottom of pan. Drizzle with 1 tablespoon of the ranch dressing.
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2
In medium bowl, mix 1/4 cup of the Buffalo wing sauce and the melted butter. Stir in chicken and blue cheese.
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3
Separate dough into 8 biscuits. Cut biscuits into quarters to make a total of 32 pieces. Press each biscuit piece into thin triangle. Place a rounded teaspoonful of the chicken mixture in center of each piece of dough. Enclose mixture by bringing sides of dough up and over; pinch dough to seal.
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4
Place 16 of the biscuit pieces in pan. Sprinkle with the shredded cheese. Top with remaining 16 biscuit pieces.
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5
Bake 22 to 26 minutes or until tops of biscuits are golden brown and biscuits in center are fully cooked. Cool in pan 5 minutes. Run spatula around edges of pan, including center. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. Drizzle with remaining 2 tablespoons Buffalo wing sauce and 1 tablespoon ranch dressing.
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