Preheat oven to 425°F

Separate biscuits; press each into an ungreased muffin cup so that the dough goes up to the top edge of the cup on all sides

Divide chili equally among the 8 cups

Sprinkle each with an equal amount of cheese

Put a small amount of water in each of the empty cups to prevent overheating

Bake for 10-12 minutes or until cups are golden brown