The first time my Cheddar Bay Ground Beef Cobbler came out of the oven, the smell alone had my whole family gathered in the kitchen. It was a chilly Tuesday, and I wanted to turn simple ground beef into something extraordinary. As it baked, the aroma of savory beef, garlic, and sharp cheddar mingled with the buttery, herby scent of the famous biscuit topping, creating a fragrance that was pure comfort. I pulled the bubbling dish from the oven to find a landscape of golden-brown, cheesy biscuits nestled over a rich, meaty filling. That first spoonful, where fluffy biscuit met saucy beef and stretchy cheese, was a revelation. It was everything I loved about a savory pot pie, but with the irresistible, garlicky charm of a Cheddar Bay biscuit in every bite.
Ingredients
- 1.5 pounds lean ground beef (85/15 or 90/10)
- 1 (6-8 oz) box Cheddar Bay Biscuit mix (like Red Lobster brand), plus included seasoning packet
- 2 cups shredded sharp cheddar cheese, divided
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- ½ cup beef broth or water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- Ingredients called for on biscuit mix box (typically milk and butter)
Let’s talk ingredients, as they are the key to this cozy masterpiece. The Cheddar Bay Biscuit mix is the star—don’t substitute a plain baking mix. That little packet of garlic-herb seasoning is what gives the topping its signature flavor. I use lean ground beef (85/15) because it has enough fat for flavor without making the filling greasy. The cream of mushroom soup is my secret for a rich, cohesive sauce without needing to make a roux; it creates the perfect gravy-like consistency. And for the cheese, I always shred a block of sharp cheddar myself. Pre-shredded cheese is coated to prevent clumping, which can make it melt less smoothly. That fresh-grated melt is worth the extra minute!
Equipment Needed
- Large, oven-safe skillet (10-12 inch cast iron or stainless steel) OR a 9×13 inch baking dish
- Medium mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if shredding your own cheese)
Step-by-Step Instructions
I always start by preheating my oven to 400°F (200°C). If I’m using a baking dish instead of a skillet, I lightly grease it. In my large skillet over medium-high heat, I brown the ground beef with the diced onion. I break the meat up with my wooden spoon until it’s in small crumbles and no pink remains. About halfway through, I add the minced garlic so it can become fragrant without burning. Once cooked, I carefully drain off any excess grease—this keeps the final dish from being oily.
Next, I create the savory filling. To the beef in the skillet, I stir in the cream of mushroom soup, beef broth, Worcestershire sauce, the dried parsley, black pepper, and half of the garlic-herb seasoning packet from the biscuit mix. I reserve the other half for the topping. I stir everything until the soup is fully incorporated and the mixture is bubbling gently. Then, I turn off the heat and stir in one cup of the shredded cheddar cheese until it melts into the filling, making it wonderfully rich and creamy. I give it a taste here—it should be deeply flavorful!(See the next page below to continue…)