Cheddar Biscuit and Ground Beef Cobbler

Introduction

A Cheddar Biscuit and Ground Beef Cobbler is the ultimate comfort food casserole—melding savory, cheesy biscuits with a hearty, flavorful beef and vegetable filling. This dish wins rave reviews for its creamy, rich base and golden, tender biscuit topping. It’s especially great for weeknight dinners or gatherings, as it delivers both major flavor and an eye-catching presentation, straight out of the oven.

Why This Cobbler is a Crowd-Pleaser

The cheddar biscuit topping is fluffy and full of cheesy flavor, while the ground beef filling is meaty and satisfying, packed with veggies and a robust gravy. Each scoop gives you the perfect bite of tender biscuit with savory beef and just the right hint of cheese. Its simplicity (everything bakes in one dish!) and versatility for weeknight or potluck meals make this cobbler a new classic.

Prepping the Beef and Veggies

Start by dicing your onion, carrot, and celery for the filling. Using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper saves you time and keeps everything evenly chopped. The uniform cuts cook more evenly, resulting in a more cohesive filling.

Brown the ground beef in a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for best results: the nonstick surface and even heating ensure your beef browns beautifully without sticking. Crumble the meat and break up any clumps for a uniform texture—this step is made much easier with a Farberware Professional Heat Resistant Nylon Meat and Potato Masher. Sauté your veggies along with the beef, letting them get tender and aromatic.

Mixing and Layering the Cobbler

Once your filling is simmering, prepare the biscuit topping: whisk together flour, baking powder, cold butter, milk, and cheddar cheese until you have a slightly sticky dough. This comes together quickly and is forgiving—no special pastry skills required! Scoop the dough right on top of the hot beef mixture in your baking dish.

Line your baking dish with a sheet from a Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy cleanup and to prevent sticking. This is especially helpful when serving, as the cobbler slices cleanly with less mess.

Serving, Storage, and Sides

Once baked, let your cobbler rest for 10 minutes before serving—this allows the filling to set and makes scooping easier. Serve with a crisp green salad or simple steamed vegetables for a complete meal. If you have leftovers, store them in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep your cobbler fresh and easy to reheat.

Nutritional Information and Yield

This recipe yields 6 generous servings, each portion coming in around 420–480 calories depending on the amount of cheese and richness of ground beef used. With plenty of protein and comfort-food appeal, it’s a balanced, hearty dinner treat.

Cheddar Biscuit and Ground Beef Cobbler (Recap)

With its golden cheddar biscuits and intensely flavorful ground beef base, this cobbler is a sure-fire hit for family meals or crowd-pleasing potluck spreads. The one-dish assembly makes weeknight dinner a breeze, while the melting cheese and flaky biscuits keep everyone coming back for seconds.

Instructions

1. Preheat your oven to 400°F. Line a 9×13 baking dish with Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet for easy cleanup.
2. In a SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch, brown the ground beef over medium heat. Use a Farberware Professional Heat Resistant Nylon Meat and Potato Masher to break up the meat as it cooks. Add onion, carrots, and celery and sauté until softened, about 5–6 minutes.
3. Stir in garlic and tomato paste, cooking for another minute. Pour in the beef broth, Worcestershire, thyme, salt, and pepper. Simmer 5 minutes, then stir in the peas. Remove from heat and spoon mixture into prepared baking dish.
4. For the biscuits: In a large bowl, whisk flour, baking powder, and salt. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in milk and cheddar cheese until just combined (do not overmix).
5. Drop large spoonfuls of biscuit dough over the beef filling to cover. Bake for 25–30 minutes, until the biscuits are golden and cooked through. (Insert a ThermoPro TP19H Digital Meat Thermometer for Cooking, if desired—the bottoms should be at least 200°F.)
6. Rest for 10 minutes. Sprinkle with fresh chives or parsley before serving, if desired.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes