Beef Cheddar Cobbler

My Cheesy Ground Beef Biscuit Bake brings together rich, savory beef casserole flavors with the mouthwatering taste of cheese-topped biscuits. It's quickly become a go-to dinner at our house for those nights when we need something filling that gets everyone excited about mealtime.

I whipped this up first during a super busy week when I needed something my teens would actually finish without grumbling. The tasty combo of those popular restaurant-style biscuits with flavorful ground beef was a total success. Now my family asks for it at least twice monthly because they love it so much.

Ingredients

• Lean ground beef: Forms the meaty base without too much fat. A 90/10 mix works best here.
• Yellow onion: Brings a gentle sweetness when cooked alongside the beef. Pick ones that feel heavy and have tight outer layers.
• Chopped garlic: Adds key flavor dimension. Grab fresh cloves if possible, but pre-chopped saves time when you're rushed.
• Condensed cheddar soup: Makes a smooth cheese base without bothering with flour and butter mixtures.
• Cream of mushroom soup: Provides richness and savory notes that work great with the beef.
• Milk: Adjusts the soup mix to just the right thickness. Full-fat gives the creamiest results.
• Shredded cheddar cheese: Added throughout for extra cheesy goodness. Grate it yourself for better melting than the bagged stuff.
• Cheddar Bay Biscuit mix: Creates that amazing seasoned topping just like the famous seafood restaurant makes.
• Butter: Combined with the flavor packet makes that unforgettable buttery herb topping everyone loves.

Step-by-Step Instructions

Preheat and prepare:

Turn your oven to 350°F and grease your baking dish. This temp lets everything cook through without burning the top. A 9x13 glass or ceramic dish works great for even cooking.

Brown the beef mixture:

Cook your beef with onions until there's no pink left and onions look clear, around 7 minutes. Break the meat into tiny bits while cooking for better texture. Pour off any extra grease to keep your dish from getting soggy.

Create the creamy base:

Mix both soups, milk, and seasonings into your cooked meat. You want it thick but still easy to pour, kind of like a rich gravy. Make sure the cheese completely melts in before taking it off the heat.

Layer the casserole components:

Dump the meat mixture into your dish and smooth it out to fill every corner. Adding that extra cheese layer creates a yummy melted barrier between the meat and biscuits.

Mix the biscuit topping:

Stir the biscuit mix with cheese and milk just until it comes together. Your batter should be thick with some lumps, similar to what you'd see with pancakes. Don't stir too much or your biscuits will turn out tough.

Bake to golden perfection:

Let the cobbler cook without peeking for the whole time. The top will puff up and turn golden while the filling bubbles at the edges. If it's browning too fast, just cover it loosely with foil for the last 15 minutes.

Brush with seasoned butter:

This is what makes those biscuits taste so special. Brush the butter mix all over the hot surface right after baking. The warm biscuits will soak up all that amazing flavor.

Rest before serving:

That five minute wait really matters - it helps the filling set up so it won't run all over your plate. Plus, it's way too hot to eat right away and nobody wants a burned mouth!

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What really makes this dish stand out is that Cheddar Bay Biscuit mix. Though I usually cook from scratch, this shortcut is totally worth it. The first night I made this cobbler, my hubby said he liked it more than the shepherd's pie he'd called his favorite for years. Something about those buttery, seasoned biscuits on top of the hearty beef filling just works perfectly together.

Make Ahead Magic

You can get this cobbler ready up to a day before you need to bake it. Just prep everything through adding the beef mix and cheese, then wrap it tight and put it in the fridge. When you're ready to cook, make fresh biscuit topping, spread it on the cold beef layer, and cook about 10 minutes longer. This works great for busy nights or when company's coming over.

Storage and Reheating

Make sure to refrigerate any leftovers within two hours after cooking. They'll keep covered in the fridge up to 3 days. For the best way to reheat, cover with foil and warm in a 325°F oven for around 20 minutes until it's hot all the way through. You can use the microwave too, but the biscuits might end up a bit chewy instead of crisp.

Simple Substitutions

Feel free to switch things up based on what you've got at home. Ground turkey works great instead of beef if you want something lighter. You can swap cream of chicken soup for the mushroom if that's what you prefer. Don't have the Cheddar Bay mix? No problem - regular biscuit mix works fine, just add a tablespoon of garlic powder, a teaspoon of dried parsley, and a cup of shredded cheddar to make your own version.

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This hearty dish is guaranteed to make everyone at your table happy from the very first bite.

Frequently Asked Questions

→ Can I switch the ground beef for another protein?

Sure! You can swap it for ground turkey, chicken, or even a plant-based alternative. Tweak the spices to suit your pick.

→ What if I don’t have Cheddar Bay Biscuit mix?

No problem! Use homemade biscuit dough and season it with garlic, salt, cheddar cheese, and parsley for the same vibe.

→ Can I prepare this in advance?

Definitely! Cook the beef, place it in a dish, and refrigerate. Add the biscuit topping and bake when you’re ready.

→ What’s the best way to store leftovers?

Pop leftovers into an airtight container and refrigerate for up to 3 days. Warm them in the oven at 350°F to keep them tasty.

→ Is this freezer-friendly?

Yes! Freeze it either fully assembled or baked. Thaw it overnight in the fridge and heat up as needed.