Prep 20 Min
Total 55 Min
Servings 8

Ingredients

• 1 can (15 oz) chili with or without beans
• 2 hot dogs, sliced
• 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (8 Count)
• 1/2 cup sour cream
• 1/2 cup finely shredded Cheddar cheese (2 oz)

Directions

1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix chili and hot dogs.
2. Separate dough into 8 biscuits. Press each biscuit into 5-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming 3/4-inch rim.
3. Spoon about 1/4 cup chili mixture into each muffin cup.
4. Bake 25 to 30 minutes or until biscuits are golden brown. Cool 5 minutes; remove from pan. Top each with small spoonful of sour cream; sprinkle with Cheddar cheese.

Tips: You can use shredded pepper Jack cheese for a little more kick. Make sure to form rim around top edge of muffin pan with biscuit to make cup for chili.