Cheddar Beef Biscuit Cobbler (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 yellow onion, chopped finely
02 -
1.5 lbs of lean ground beef
03 -
10.5 oz of cream of mushroom soup, condensed
04 -
10.5 oz of cheddar soup, condensed
05 -
1 tablespoon minced garlic
06 -
1/2 cup milk
07 -
1/2 teaspoon black pepper
08 -
1/2 teaspoon salt
09 -
2 cups of shredded cheddar cheese, split
→ Topping
10 -
1 cup cheddar, shredded
11 -
2 cups milk
12 -
1 box of Cheddar Bay biscuit mix
13 -
1/4 cup butter, melted completely
14 -
Optional: chopped fresh parsley for garnish
# Instructions:
01 -
Turn your oven on and set it to 350°F to get it ready.
02 -
Heat the skillet over medium-high heat and toss in the ground beef and finely diced onions. Break the beef apart and cook until it's totally browned.
03 -
When the beef is fully cooked, stir in the cheddar soup, mushroom soup, milk, salt, and pepper until they're all blended together.
04 -
Mix one cup of the shredded cheddar cheese into the skillet. Then take it off the heat.
05 -
Coat a 9x13 inch baking dish with some cooking spray. Spread the beef mix into the dish and smooth it out evenly. Cover with the remaining cup of shredded cheddar cheese.
06 -
Put the biscuit mix into a big bowl and set the included seasoning packet aside. Add the shredded cheddar and milk to the bowl, and stir until smooth.
07 -
Spread the biscuit batter over the beef mixture sitting in the baking dish.
08 -
Pop the baking dish into the oven and bake for around 50–55 minutes, until the biscuit top is golden brown.
09 -
Once out of the oven, mix the melted butter with the seasoning from the biscuit mix. Brush this buttery mix onto the top of the cobbler.
10 -
Let the cobbler sit for 5 minutes to soak in the butter and firm up the filling. Sprinkle parsley on top if you'd like, and dive in!
# Notes:
01 -
Uses Cheddar Bay Biscuit mix from Red Lobster for the top.
02 -
Letting the cobbler rest before eating makes the texture just right.