Preheat oven to 400F. Spray two standard 12-cup muffin pans generously with cooking spray; set aside.

In a large skillet, add ground beef and cook over medium-high heat until browned. Crumble and stir to ensure even browning; do not drain excess fat.

Add kidney beans, tomato paste, onion flakes, chili powder, cumin, smoked paprika, and black pepper. Stir to combine.

Cook for about 1 minute until spices are fragrant. Turn off heat and set chili aside.

Take one piece of biscuit dough, stretch slightly, and press into the muffin pan cavity covering the base and sides.

Spoon about 1 rounded tablespoon of chili into each muffin cup, not exceeding the top.

Sprinkle each cup with approximately 1 teaspoon of shredded cheese.

Bake for 12 minutes. Remove from oven and gently press each cup down with the back of a spoon.

Add another teaspoon of cheese on top and bake for an additional 8 minutes until melted and golden.

Allow to cool in the pan for 5 minutes, then optionally garnish with parsley before serving.