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Preheat oven to 400 degrees. Coat a jumbo muffin tin with spray cooking oil. In a skillet heat the oil over medium heat. Saute the bell pepper and onion until tender. Stir in the chicken, sweet/sour sauce, soy sauce & almonds. Set aside & keep warm. Cut each raw biscuit into 4 pieces. Press each piece into a prepared muffin cup. to form a shell. Brush each piece with the melted butter. Bake for 6 to 8 minutes and remove from oven, Fill each shell with a heaping tablespoonful of the chicken mixture. Return to the oven and continue baking for remainder of baking time as instructed on the tube or until the biscuits look golden brown.
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