Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or a little butter.
Open the cans of biscuit dough and separate the biscuits. Using a knife or kitchen scissors, cut each biscuit into 4 smaller pieces. This helps create that pull-apart texture.
In a large mixing bowl, combine the melted butter and garlic powder. If you’re using garlic salt instead of garlic powder, reduce the amount to 2 teaspoons so the casserole doesn’t get too salty.
Add the biscuit pieces to the bowl with the butter mixture and toss gently until every piece is coated. This is messy but worth it—use your hands if needed to get everything evenly covered.
Spread half of the coated biscuit pieces in an even layer in the bottom of the prepared baking dish. Sprinkle half of the shredded cheese evenly over the top.
Add the remaining biscuit pieces on top, spreading them out as evenly as you can. Finish with the remaining cheese, making sure to cover most of the surface so you get that golden, cheesy crust.
Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly and the biscuit pieces are cooked through and golden brown in the center. If the top starts to brown too quickly, you can loosely tent the dish with foil for the last 5–10 minutes.
Let the casserole rest for about 5 minutes before serving. This gives the cheese a chance to set slightly and makes it easier to pull apart. Serve warm, and let everyone dig in by scooping or pulling off pieces.
Variations & Tips
• Herb & Ranch Twist: Stir 1–2 teaspoons of dried Italian seasoning or ranch seasoning mix into the melted butter for extra flavor. This is great when you’re serving it alongside salad or grilled chicken. • Bacon Cheddar Version: Sprinkle 1/2–3/4 cup of cooked, crumbled bacon between the biscuit layers along with the cheese. It instantly turns this into more of a brunch or game-day snack. • Pizza-Style Pull-Apart: Use mozzarella as the main cheese and add 1–2 teaspoons of dried oregano or Italian seasoning to the butter. Serve with warm marinara sauce on the side for dipping. Kids especially love this version. • Spicy Kick: If your crowd likes heat, mix 1/4–1/2 teaspoon of red pepper flakes into the butter or use a spicy cheese blend like pepper jack. You can also drizzle a little hot sauce over the top right before baking. • Make-Ahead Tip: You can cut the biscuit dough and toss it with the butter and garlic up to 4 hours ahead. Store covered in the fridge, then assemble with cheese right before baking. This is a lifesaver on busy mornings when you’re prepping for an evening potluck. • Freezer & Reheat: This casserole is best fresh, but leftovers can be cooled, wrapped tightly, and refrigerated for up to 3 days. Reheat in the oven at 325°F, covered with foil, until warmed through to bring back some of the original texture. • Cheese Swaps: Use what you have—cheddar for sharp flavor, mozzarella for extra stretch, or a Mexican blend for something in between. Just aim for a good melting cheese so you still get that pull-apart, cheesy top.
