Preheat oven to 400°F. Spray two muffin pans generously with cooking spray; set aside.

In a large skillet, cook the ground beef over medium-high heat until browned. Crumble as it cooks. No need to drain excess fat.

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

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

Take one biscuit piece, stretch slightly, and press into muffin cavity to cover base and sides. Repeat with remaining dough.

Add about 1 tablespoon of chili into each muffin cup. Do not overfill.

Sprinkle each with about 1 teaspoon of cheese.

Bake for 12 minutes. Remove and press cups down gently with the back of a spoon.

Add more cheese on top and bake for an additional 8 minutes until melted and golden. Allow to cool slightly before serving. Garnish with parsley if desired.