Heat oven to 350°F. Cut 8 (25x12-inch) pieces of foil. Shape each into 3 1/2-inch ball by slightly crushing foil; flatten balls slightly. Place foil balls on large cookie sheets.
Separate dough into 8 biscuits. Press or roll each to form 5 1/2-inch round. Place 1 biscuit round over each foil ball, shaping biscuit gently to fit. (Dough should not touch cookie sheets.)
Bake 15 to 18 minutes or until golden brown. Meanwhile, in 2- to 3-quart saucepan, heat chili until thoroughly heated.
Carefully remove biscuit bowls from foil balls; place on plates. Spoon 1/2 cup chili into each bowl. Top each with onions, sour cream and cheese.