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Chili Cheese Dog Biscuit Cups

Prep 20 Min
Total 55 Min
Servings 8


  • 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)


  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.

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