This easy Biscuit Pizza Casserole is the ultimate solution for busy weeknights when you need a quick, crowd-pleasing meal that requires minimal cleanup. Combining the fluffy texture of refrigerated buttermilk biscuits with savory pizza sauce and melted cheese, this “bubble up” style dish is guaranteed to be a hit with both kids and adults.
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Why You Will Love This Recipe
This recipe is a lifesaver for busy families on a budget who need to feed a hungry household fast. You will love it because it uses just four main ingredients and involves a simple “dump and bake” method that takes less than ten minutes of preparation. It is incredibly customizable, allowing you to satisfy picky eaters by making half the tray with classic pepperoni and the other half with veggies or extra cheese. Plus, the creative use of refrigerated dough gives you all the flavor of a deep-dish pizza with a fraction of the effort.
Ingredients
- 2 cans (approx. 16 oz each) refrigerated buttermilk biscuits
- 1 jar (15 oz) pizza sauce
- 2 cups shredded mozzarella cheese
- 1 package pepperoni slices
- Optional: Italian seasoning or dried oregano for extra flavor
- Optional: Cooked Italian sausage, bell peppers, or olives
Step-by-Step Instructions
- Prepare the Oven and Pan: Preheat your oven to 350° F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a small amount of olive oil.
- Cut the Biscuits: Open both cans of refrigerated biscuits. Use a pizza cutter or a sharp knife to cut each individual biscuit into four equal quarters.
- Layer the Dough: Place the biscuit pieces into the prepared baking dish. Try to spread them out in a single layer as much as possible. If some pieces need to be stacked, place them near the edges of the pan where the heat is strongest.
- Add Sauce and Cheese: Use a spoon or small spatula to evenly spread the entire jar of pizza sauce over the biscuit pieces. Sprinkle the shredded mozzarella cheese evenly across the top.
- Add Toppings: Arrange your pepperoni slices or other preferred toppings over the cheese layer. You can also sprinkle a little parmesan or Italian seasoning at this stage.
- Bake: Place the dish in the oven and bake uncovered for 25 to 30 minutes. The casserole is done when the biscuits are cooked through and the cheese is bubbly and golden brown.
- Check for Doneness: The center of the casserole takes the longest to bake. Use a fork to peek at a biscuit in the middle to ensure it is no longer doughy before removing it from the oven.
- Cool and Serve: Allow the casserole to rest for about 5 minutes before slicing. This helps the sauce set slightly, making it easier to serve.
Expert Tips / Pro Tips
To ensure the best results, consider the type of baking dish you use. Metal pans tend to conduct heat more quickly and evenly, which helps the bottom of the biscuits crisp up. If you are using a heavy glass or ceramic dish, you may need to add a few extra minutes to the baking time. If you are worried about the center being undercooked, try cutting the biscuits into even smaller “bite-sized” pieces (sixths or eighths instead of quarters) to increase the surface area. Another great trick is to “blind bake” the biscuit pieces alone for about 5 to 8 minutes before adding the sauce and cheese to ensure a firm base.
Variations & Substitutions
The beauty of a Biscuit Pizza Casserole is how easily it can be adapted. For a Meat Lovers version, add cooked crumbled bacon and Italian sausage along with the pepperoni. If you prefer a Veggie Deluxe, load it up with diced bell peppers, onions, mushrooms, and black olives. For those who enjoy a bit of heat, sprinkle red pepper flakes over the sauce or add sliced jalapeños. If you do not have mozzarella on hand, a blend of Monterey Jack and Provolone also melts beautifully for this dish.
Serving Suggestions
This casserole is a hearty meal on its own, but it pairs perfectly with a fresh green side salad tossed in balsamic vinaigrette to cut through the richness of the cheese. You can also serve it alongside some roasted broccoli or a simple Caesar salad. For the ultimate “pizza night” experience, serve it with a side of creamy ranch dressing or extra marinara sauce for dipping.
Storage, Freezing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the biscuits, the best way to reheat this dish is in an air fryer or a toaster oven at 350° F until the cheese is melted and the dough is warmed through. While you can use a microwave, the biscuits may become slightly soft or chewy. To freeze, allow the cooked casserole to cool completely, wrap individual portions tightly in foil, and store in a freezer bag for up to 2 months. Thaw in the fridge overnight before reheating.
Nutrition Information
The following values are estimates based on a serving size of 1/8th of the casserole.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 345 kcal |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 35mg |
| Sodium | 1,150mg |
| Total Carbohydrates | 32g |
| Dietary Fiber | 1g |
| Sugars | 5g |
| Protein | 14g |
Biscuit Pizza Casserole
Ingredients
Equipment
Method
- Preheat your oven to 350° F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a small amount of olive oil.
- Open both cans of refrigerated biscuits. Use a pizza cutter or a sharp knife to cut each individual biscuit into four equal quarters.2 cans refrigerated buttermilk biscuits
- Place the biscuit pieces into the prepared baking dish. Try to spread them out in a single layer as much as possible; if some pieces need to be stacked, place them near the edges of the pan where the heat is strongest.2 cans refrigerated buttermilk biscuits
- Use a spoon or small spatula to evenly spread the entire jar of pizza sauce over the biscuit pieces. Sprinkle the shredded mozzarella cheese evenly across the top.1 jar pizza sauce, 2 cups mozzarella cheese
- Arrange your pepperoni slices or other preferred toppings over the cheese layer. You can also sprinkle a little parmesan or Italian seasoning at this stage.1 package pepperoni slices, Italian seasoning or dried oregano, Cooked Italian sausage, bell peppers, or olives
- Place the dish in the oven and bake uncovered for 25 to 30 minutes. The casserole is done when the biscuits are cooked through and the cheese is bubbly and golden brown.
- The center of the casserole takes the longest to bake. Use a fork to peek at a biscuit in the middle to ensure it is no longer doughy before removing it from the oven.
- Allow the casserole to rest for about 5 minutes before slicing. This helps the sauce set slightly, making it easier to serve.
Notes
FAQ
Can I use homemade biscuit dough instead of refrigerated cans?
Yes, you can use your favorite homemade biscuit recipe. Just make sure to cut the dough into small pieces and monitor the baking time, as homemade dough may rise differently than canned versions.
Why are my biscuits still doughy in the middle?
This usually happens if the biscuits were stacked too thickly in the center or if the oven temperature is slightly off. To fix this, you can cover the edges with foil to prevent burning and bake for an additional 5-10 minutes, or try precooking the dough pieces for a few minutes before adding toppings next time.
Can I make this recipe in a slow cooker?
While it is possible, the texture will be much softer and “dumpling-like” rather than toasted. For the best results with a crispy top, the oven is the recommended method.
What is the best way to cut the biscuits?
A pizza cutter is the most efficient tool for this task. It glides through the refrigerated dough without squishing it, keeping the pieces airy and ready to rise.