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Preheat oven to 400 F. Grease a casserole dish or cast-iron skillet.
In a skillet over medium heat, add the olive oil. Once heated, add the onion and garlic, and cook until softened.
Add the ground beef and cook until browned. Stir in the tomato paste, crushed tomatoes, smoked paprika, Italian seasoning, salt and pepper. Simmer for 5 to 7 minutes, until thickened.
Stir in both cheeses, let melt, then transfer to the greased casserole dish or cast-iron skillet.
In a bowl, whisk together the flour, baking powder, sugar, salt, 1 tablespoon of the garlic powder and smoked paprika.
Cut in the butter with your fingers or a pastry cutter until crumbly. Stir in cheddar cheese.
Add the milk and stir until just combined; the dough should be thick and sticky.
Drop spoonfuls of biscuit dough evenly over the beef mixture (no need to flatten).
In a small bowl, mix the melted butter, remaining ½ teaspoon garlic powder and chopped parsley, until combined.
Lightly brush the melted butter mixture over the biscuit dough.
Bake the casserole for 20 to 25 minutes, until biscuits are golden and cooked through.