Now for the famous topping. In my medium bowl, I prepare the biscuit mix according to the package directions (this usually just involves stirring in milk or water). Then, I stir in the remaining half of the garlic-herb seasoning packet and the remaining one cup of shredded cheddar cheese. The dough will be thick and shaggy. I drop it by large, rough spoonfuls all over the top of the warm beef filling. I don’t smooth it out; those craggy mounds will bake up into beautiful, rustic biscuits.
I carefully transfer the skillet (or dish) to the preheated oven. I bake it for 18-22 minutes, until the biscuit topping is puffed, golden brown, and cooked through. A toothpick inserted into the center of a biscuit should come out clean. I let it cool for about 5-10 minutes before serving. This rest allows the bubbling filling to thicken slightly, making it easier to serve. The wait is tough, but it’s worth it.
Pro Tips for Best Results
Dividing the seasoning packet is my number one tip. Adding half to the beef filling and half to the biscuit dough ensures that iconic Cheddar Bay flavor is infused throughout the entire dish, not just sitting on top. I tried it just in the biscuits the first time, and the bottom half of the cobbler tasted bland in comparison. This simple trick makes every bite perfect.
Don’t overmix the biscuit dough. When you add the liquid to the mix, stir just until it’s combined. A few dry streaks are okay. Overmixing will develop the gluten and make the biscuits tough and dense instead of light and fluffy. A gentle hand here is the secret to a tender topping. I fold in the cheese and seasoning at the very end with just a few strokes.
Let the filling cool slightly before adding the biscuit topping. If you drop the dough onto piping hot filling, the bottom of the biscuits can start to cook too quickly from the steam and become gummy. I let the skillet sit off the heat for about 5 minutes after making the filling. This brief cooldown helps the biscuits bake up evenly from top to bottom.
Use the broiler for a perfect finish. If your biscuits are baked through but not as golden as you’d like, switch your oven to broil for the final 1-2 minutes. Watch it closely! This quick blast gives them a beautiful, restaurant-worthy color and crisp top. It’s a trick I always use for that picture-perfect result.
Common Mistakes to Avoid
The most common mistake is not draining the excess fat from the ground beef. If you leave it in, the filling can become greasy and separate, and it can prevent the biscuit topping from browning properly on the bottom. I tilt my skillet and use a spoon to remove the clear fat, or I drain the beef in a colander. Taking this extra step ensures a cohesive, not oily, dish.
Using the entire seasoning packet in only the biscuits is a flavor imbalance. The savory, garlic-herb goodness needs to be in the filling, too! I made this mistake on my first test, and while the biscuits were amazing, the beef layer underneath was one-dimensional. Splitting the packet is the key to a harmonious dish.(See the next page below to continue…)