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Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. Line pan with cooking parchment paper, allowing paper to hang 2 inches over long sides of pan.
In small bowl, combine butter, dill pickle juice, red pepper flakes and garlic powder.
Separate dough into 8 biscuits; separate each biscuit into 2 layers. Brush both sides of each biscuit with melted butter mixture. Top half of the biscuits with 1 tablespoon Cheddar cheese and 3 pickle slices. Place remaining biscuit halves on top of pickles; press edges to seal. Starting at one short end of pan, place biscuit layers on their edges, just touching each other, until pan is loosely filled. Brush with remaining melted butter mixture.
Bake 35 to 40 minutes or until cheese is melted and biscuits are golden brown. Sprinkle with remaining ½ cup cheese. Bake 3 to 4 minutes longer or until cheese is melted. Cool 10 minutes; remove from pan to cooling rack, using parchment paper as handles. Cool 10 minutes.