Quick and Easy Chili-Cheese Cups

  12 reviews


can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)
cup shredded Cheddar cheese (2 oz)
can (15 to 16 oz) chili
Sour cream, if desired


  1. 1 Heat oven to 350°F. Grease bottoms only of 6 jumbo muffin cups.
  2. 2 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.
  3. 3 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.)
  4. 4 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.




Nutrition Information

Recipe Step Photos

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