Ingredients
1 (16.3 oz) can refrigerated biscuit dough (8-count, homestyle or buttermilk)
2 (15 oz) cans hearty beef chili with beans
2 cups shredded sharp cheddar cheese
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch glass baking dish with a little cooking spray or oil so nothing sticks.
Pour the canned beef chili into the prepared glass baking dish and spread it out evenly with a spoon so it covers the bottom in a smooth layer.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the chili layer, making sure you get it all the way to the edges.
Open the can of refrigerated biscuit dough. Separate the biscuits, then cut each biscuit into 4 small pieces (quarters) using a knife or kitchen scissors.
Scatter the biscuit pieces evenly over the cheesy chili layer, leaving a little space between pieces so they have room to puff up and get golden brown.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the biscuit pieces, letting some cheese fall between the gaps for extra melty pockets.
Place the baking dish on the middle rack of the preheated oven and bake for 22–28 minutes, or until the biscuits are puffed and deep golden brown on top and the chili is bubbling around the edges. If the tops are browning too quickly before the centers are cooked, loosely tent the dish with foil for the last few minutes.
Remove the casserole from the oven and let it rest for about 5–10 minutes. This helps the chili thicken slightly and keeps the cheese from sliding off when you scoop.
Spoon into bowls, making sure each serving gets some biscuit, chili, and cheese. Serve warm and enjoy that cozy, just-got-home feeling it gives you.