Name: Cheesy Biscuit Pizza Casserole
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1 tsp salt; 6 tbsp cold unsalted butter, cubed; 3/4 cup buttermilk; 2 tbsp olive oil; 1 cup pizza sauce; 1 cup shredded mozzarella; 1/2 cup diced pepperoni; 1/4 cup diced red bell pepper; 1/4 cup diced red onion; 1 tsp Italian seasoning; Fresh basil, for garnish

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🍕 Cheesy Biscuit Pizza Casserole: One-Pot Comfort With All Your Favorite Pizza Flavors, No Rolling Dough Required!

1. Introduction

When you’re craving pizza but don’t want to wrestle with dough or wait for takeout, the cheesy biscuit pizza casserole swoops in like a flavor-powered superhero. This crowd-pleasing family dinner combines tender, buttery biscuit layers with rich tomato sauce, savory Italian sausage (or plant-based alternate), melty mozzarella, and a sprinkle of fresh basil. It’s the ultimate easy weeknight pizza casserole—baked in one dish, served straight from the oven, and devoured in seconds. Bonus? Leftovers taste even better the next day.

2. Why You’ll Love This Recipe

Ready in under 40 minutes—from preheat to plate
One-dish wonder: minimal cleanup, maximum flavor
Highly customizable: swap proteins, load up on veggies, or go vegetarian

Finger-licking good—the perfect blend of savory, tangy, andUltra-cheesy comfort
Kid-approved: hide spinach or mushrooms in the sauce and they’ll never know!

3. Ingredient Notes

The secret to a standout cheesy biscuit pizza casserole lies in thoughtful ingredient choices:

Canned biscuit dough: Go for high-quality refrigerated biscuits—Look for brands with simple ingredients (flour, butter, leavening). If you have time, homemade buttermilk biscuit dough adds rich flakiness, but store-bought saves valuable weeknight minutes.

Italian sausage: Mild or spicy? It’s your call! Freshly crumbled sausage beats pre-cooked for depth. For a lighter version, use lean ground turkey or plant-based “sausage” crumbles like Beyond Meat.
Marinara sauce: Choose a bold, herb-forward brand (like marinara with roasted garlic or roasted red pepper). If you’re adventurous, make your own ahead of time—simmered low and slow with fresh basil and a pinch of sugar to balance acidity.
Cheese blend: We love a mix of shredded mozzarella (for melt), sharp cheddar (for tang), and Parmesan (for umami pop). Pre-shredded works in a pinch, but slicing your own block cheese ensures better melt and richer flavor.

Fresh toppings: Just before serving, add fresh basil leaves and a drizzle of extra-virgin olive oil for brightness and contrast to the richness.

4. Kitchen Tools You Need

Having the right tools makes this easy weeknight pizza casserole effortless—and even more reliable. Here’s what we reach for in the test kitchen:

T-fal 14-Piece Hard Anodized Nonstick Cookware Set for even heating and effortless cleanup—especially handy when sautéing sausage or warming sauce.

Deluxe 33-Piece Silicone Utensil Set for gentle stirring and flipping delicate biscuit layers without scratching cookware.
Fullstar Ultimate Veggie Prep Master to swiftly dice onions, mince garlic, and shred zucchini (great for sneaking in extra veggies).
JoyJolt Airtight Glass Food Storage Set for storing leftovers—keeps casserole fresh up to 4 days in the fridge and prevents odor transfer.

Cuisinart Compact Automatic Bread Maker if you want to whip up a batch of fresh biscuit dough from scratch—flakier, puffier, and made with real butter.

5. How to Make Cheesy Biscuit Pizza Casserole

Phase 1: Sauté & Simmer (10 minutes)

In a large skillet over medium heat, brown 12 oz of Italian sausage with 1 finely diced onion and 3 minced garlic cloves. Break into small crumbles as it cooks—no large chunks! Once browned, drain excess fat (keep 1 tbsp for flavor), then stir in a 24-oz jar of marinara sauce. Simmer uncovered for 5–7 minutes until thickened slightly. Taste and adjust seasoning: a pinch of red pepper flakes adds warmth; a dash of oregano deepens Italian notes.

Phase 2: Build in Batches (5 minutes)

Spoon half the sauce mixture into a lightly greased 9×13-inch baking dish. Tear or cut 14–16 refrigerated biscuit dough pieces in half horizontally, then layer them directly over the sauce—overlapping is fine! Cover with half the mozzarella and cheddar. Repeat with remaining sauce, then top with remaining cheese. Pro tip: Push biscuit halves gently into the sauce so they absorb flavor.

Phase 3: Bake to Golden Perfection (18 minutes)

Bake at 375°F (preheated oven!) for 15 minutes, then broil on high for 2–3 minutes to turn the tops golden-brown and crispy. Watch carefully—biscuits can go from golden to burnt quickly! Let rest 5 minutes before slicing. Finish with torn fresh basil and a sprinkle of cracked black pepper.

6. Expert Tips for Success

Don’t skip the resting time: Letting the casserole sit 5 minutes after baking allows layers to set—so it slices cleanly instead of collapsing.
Cook biscuits at room temp: Cold biscuit dough can lead to uneven rising. Pull them from the fridge 10–15 minutes before using.

Customize your cheese: Add a touch of provolone or fontina for extra stretch, or a sprinkle of smoked Gouda for a subtle depth.
Prevent soggy biscuits: Make sure the sauce isn’t too watery. Simmer it until it coats the back of a spoon before layering.
Double-layer topping option: For extra indulgence, brush the baked, golden biscuits with garlic butter (melted butter + minced garlic + parsley) before broiling.

7. Variations & Substitutions

Vegetarian version: Omit sausage and sauté 1 cup diced mushrooms, 1 zucchini (shredded), and 1 cup spinach with the onion/garlic. Use plant-based sausage or add 1 can drained lentils for protein.
Gluten-free: Use gluten-free refrigerated biscuit dough or substitute flattened gluten-free dinner rolls in place of biscuit halves.
Low-carb hack: Use low-carb crescent dough or almond-flour biscuit rounds, and reduce sauce amount slightly.

Mexican twist: Swap marinara for enchilada sauce, use pepperoni + jalapeños, and top with sour cream, cilantro, and lime wedges.

8. Storage & Reheating

Cool leftovers completely before storing in an airtight glass container. Refrigerate for up to 4 days. To reheat: microwave individual portions for 60–90 seconds (cover with a damp paper towel to retain moisture), or bake at 350°F for 15–20 minutes for crispier texture. Freezing tip: Freeze baked, cooled casserole (uncovered first, then sealed) for up to 2 months. Thaw overnight in fridge before reheating.

9. FAQ

Can I make this casserole ahead of time?

Yes! Assemble (unbaked), cover tightly, and refrigerate up to 24 hours. Add 5–7 minutes to bake time if starting cold. For best texture, add cheese just before baking so it doesn’t get watery.

Why are my biscuit tops not golden brown?

Your oven may run cool—use an oven thermometer to verify. Also, ensure your biscuits aren’t dipped in milk or butter before baking (some brands say “brush with butter,” but that can inhibit browning). If needed, brush baked top with melted butter + a pinch of sugar before broiling.

Can I use pizza sauce instead of marinara?

Absolutely! Pizza sauce is thinner and simpler—just reduce salt, as it’s often less seasoned. Add a spoonful of tomato paste for richer body if desired.

How do I add more veggies without compromising texture?

Finely shred or dice vegetables (like bell peppers, zucchini, or mushrooms) and sauté until soft *before* adding to the sauce. This prevents excess water from leaking into the casserole during baking.

10. Conclusion

This cheesy biscuit pizza casserole proves that comfort food doesn’t need to be complicated—or time-consuming. With layers of tender, buttery biscuits and rich, pizza-inspired filling, it’s pure crowd-pleasing magic—even on the busiest nights. Pair it with a crisp green salad or warm creamy tomato soup, and settle in for a dinner that tastes like Friday night, any day of the week.

Cheesy Biscuit Pizza Casserole