Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
Separate dough into 8 biscuits. Set aside 2 biscuits. Press remaining biscuits evenly in bottoms and up sides of muffins cups. Fill each cup with about 2 tablespoons cheese.
Place chili in small microwavable bowl. Cover bowl with plastic wrap. Microwave on High 1 to 2 minutes or until hot, stirring once during cooking. Spoon about 1/4 cup chili on top of cheese in each muffin cup. Flatten the 2 remaining biscuits. Cut each biscuit into 3 pieces. Place 1 dough piece on top of chili in each cup. (Dough does not cover top.)
Bake 17 to 21 minutes or until edges of biscuit cups are deep golden brown. Cool 2 minutes. Remove biscuit cups from pan. Garnish with sour cream.