In a medium microwave-safe bowl, melt the butter with the Red Hot sauce in the microwave. Stir to mix well. Incorporate the diced chicken and ranch dressing, tossing until evenly coated.

On a baking sheet lined with parchment paper or silicone mats, place the biscuit rounds. Gently stretch each round to make it larger. Spoon a portion of the chicken mixture into the middle of each round, and add a cube of pepper jack cheese on top.

Fold the edges of the biscuit dough over the filling and pinch the sides to seal them completely. Arrange each ball seam side down on the baking sheet.

Bake for 20 to 25 minutes, or until the biscuit bombs are golden brown. Allow them to cool slightly before serving.