I finished baking the rest of the biscuit cups this evening. Through a little trial and error, I determined that if you roll or pat the dough to about 1/8" thick and cut it out with a large biscuit cutter (about 2 or 2 1/2 inches diameter) you can then stretch it out so it fills most of the muffin cup. They shrunk a little after baking, but that let me eke a few more out of the remaining filling. I couldn't quite manage the full two dozen, but I'm pretty sure that was because I used too much dough and filling on the first batch. I think now that I have experience with this recipe, it will go a lot smoother next time.
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