Preheat the oven to 375°F and lightly grease a 10-inch oven-safe skillet with nonstick spray.

Prepare the filling.

In a large bowl, whisk together cream cheese and buffalo sauce until smooth and creamy.

Add shredded chicken, cheddar cheese, mozzarella cheese, and diced green onion. Stir until fully combined.

Prepare the biscuits.

Remove the refrigerated biscuits and place them on a clean work surface.

Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.

Fill the biscuits.

Spoon about ¼ cup of the buffalo chicken mixture onto the center of each biscuit.

Carefully pinch the edges of the dough together to seal the filling inside, forming a ball.

Place the sealed biscuits seam-side down in the prepared skillet.

Brush the tops with about 2 tablespoons of buffalo sauce.

Bake the Buffalo Chicken Bombs for 24–26 minutes until golden brown.

Remove from the oven and drizzle the remaining buffalo sauce over the top.

Garnish with diced green onions.

Serve warm with ranch or blue cheese dressing for dipping.