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Layered Biscuit Pizza Casserole

A quick and satisfying casserole with layers of tender, flaky biscuits, savory pizza sauce, ground beef, and melted cheese. Ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American-Italian Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb 450g lean ground beef
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 24 oz / 680g jar pizza sauce (about 3 cups)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • Salt and black pepper to taste
  • 1 16.3 oz / 462g can refrigerated buttermilk biscuits (8 count)
  • 2 cups 8 oz / 225g shredded low-moisture mozzarella cheese
  • 1/2 cup 50g grated Parmesan cheese
  • 2 tbsp olive oil divided
  • Fresh basil or parsley for garnish optional

Equipment

  • 9x13-inch baking dish
  • large skillet
  • mixing bowl
  • whisk
  • spatula
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1/2 tablespoon of the olive oil.
  2. In a large skillet over medium-high heat, add 1 tablespoon of the olive oil. Once shimmering, add the ground beef and cook, breaking it apart with a spatula, until browned, about 5-7 minutes. Drain off excess fat if needed.
  3. Add the diced onion to the skillet and cook 2-3 minutes until softened. Stir in the minced garlic and cook 30 seconds until fragrant.
  4. Pour in the pizza sauce. Add dried oregano, red pepper flakes (if using), and a pinch of salt and pepper. Stir, reduce heat to low, and let simmer while you prepare the biscuits.
  5. Open the can of biscuits. Separate each biscuit and cut each one into quarters (four pieces). Place the biscuit pieces in a large bowl. Drizzle with the remaining 1/2 tablespoon olive oil and toss gently to coat.
  6. Pour the meat sauce into the prepared baking dish and spread it evenly. Arrange the biscuit pieces over the sauce in a single, even layer. They will puff up and spread as they bake.
  7. Sprinkle the shredded mozzarella evenly over the biscuits, followed by the grated Parmesan.
  8. Bake on the middle rack for 25-30 minutes, until the biscuits are golden brown and cooked through, and the cheese is bubbly and lightly browned in spots. A toothpick inserted into a biscuit should come out clean, and the internal temperature of the casserole should reach 165°F (74°C) for food safety.
  9. Remove from the oven and let rest for 5 minutes. Garnish with fresh basil or parsley if desired. Serve hot.

Notes

Storage: Cover leftovers tightly with foil or plastic wrap and refrigerate for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through. Freezing is not recommended as the biscuits can become soggy upon thawing.
Substitutions: For a vegetarian version, replace the ground beef with 1 lb of your favorite plant-based crumbles or a mix of sautéed mushrooms and bell peppers. Use a gluten-free biscuit mix if needed—adjust baking time according to package directions. For a dairy-free option, use dairy-free cheese shreds and a dairy-free biscuit dough; note that texture and melt may vary.
Safety: Handle raw ground beef carefully—wash hands, utensils, and surfaces after contact. Cook beef to an internal temperature of 160°F (71°C) before combining with sauce. Use oven mitts when handling the hot baking dish.