The first time I pulled this Sloppy Joe Biscuit Casserole out of my oven, the scent hit me like a wave of pure comfort. It was a rainy Tuesday, the kind of day that begged for something hearty and nostalgic. As that aroma of savory beef, sweet tomato, and baking biscuits filled my kitchen, I knew I’d stumbled onto something special. It wasn’t just dinner; it was the warm, messy, delicious embrace of childhood Sloppy Joes, all grown up and baked into one effortless, family-friendly casserole. Every forkful is a perfect bite of flavor and coziness, and it’s become my go-to for turning an ordinary weeknight into something quietly celebratory.
Ingredients
- 1 pound ground beef (I use 80/20 for the best flavor)
- 1 small yellow onion, chopped
- 1 small bell pepper, any color, diced
- 2 cloves garlic, minced
- 1 cup ketchup
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ cup beef broth or water
- Salt and black pepper to taste
- 1 (16.3 oz) can refrigerated biscuit dough (8 count)
- 1 ½ cups shredded cheddar cheese, divided
Don’t skip the tomato paste and Worcestershire sauce; they make a huge difference in building a deep, rich base flavor that goes beyond just “ketchupy.” I’ve tried it without, and the sauce tastes flat. For the biscuits, I always use the classic, flaky variety, not the “grands” style, as they bake more evenly in this setup. And while sharp cheddar is my go-to, a Monterey Jack blend works beautifully here too for a melty, mild flavor.(See the next page below to continue…)