Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.

Open the cans of biscuits. Cut each biscuit into quarters (four pieces per biscuit). I find a sharp chef's knife and a gentle sawing motion works best to avoid squishing the dough.

In a large mixing bowl, combine the biscuit quarters, 1 cup of the marinara sauce, 1 cup of the mozzarella, the Parmesan, oregano, garlic powder, and red pepper flakes if using. Toss gently with your hands or a spatula until every piece is coated. The dough will be sticky—that's fine.

Transfer the mixture to the prepared baking dish. Spread it into an even layer. Pour the remaining ½ cup marinara sauce over the top in a few dollops. Sprinkle with the remaining 1 cup mozzarella.

Drizzle the olive oil evenly over the top. This helps the biscuits brown and develop a crisp edge.

Cover the dish tightly with aluminum foil. Bake for 15 minutes. The foil traps steam, cooking the dough through without burning the cheese.

Remove the foil carefully (watch for hot steam). Bake uncovered for another 5–7 minutes, until the cheese is bubbly and golden brown, and the biscuits are cooked through. The internal temperature of the dough should reach at least 200°F (93°C) on an instant-read thermometer. The edges will be sizzling, and the top will be a patchwork of browned cheese and biscuit peaks.

Let the bake rest for 5 minutes before serving. This allows the sauce to settle and prevents it from being runny. Garnish with fresh basil if desired. Serve hot, pulling apart the biscuit pieces with a spoon or spatula.