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The first time I made this, I didn’t call it a cobbler. I called it “that casserole thing” and fully expected my husband to give it a polite nod and quietly hope for something else the next night. Instead he ate two bowls, asked what was in the topping, and has requested it at least once a month for three years running. So here we are.

The idea is simple. You take a savory ground beef filling, the kind with onions and garlic and a rich, slightly thick sauce, and you top it with a drop biscuit dough based on the Cheddar Bay style. You know the ones. That buttery, garlicky, sharp cheddar biscuit that Red Lobster built an entire reputation around. Baked on top of hearty beef and vegetables, it absorbs just enough of the filling while staying fluffy and golden on top. It is, without question, one of the most satisfying things I make.

I spent about a year getting this recipe right. The filling kept being too watery, which made the biscuit bottom soggy. The biscuits kept spreading too thin. Once I figured out the ratio, it clicked. And now I’m giving you the version that actually works.

Essential Ingredients

For the Beef Filling:

• 1 lb ground beef (80/20 recommended)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste

For the Cheddar Bay Biscuit Topping:

• 1 box Red Lobster Cheddar Bay Biscuit Mix (11.36 oz)
• 1 cup shredded sharp cheddar cheese
• 2/3 cup cold milk
• 1/4 cup melted butter (for the garlic butter topping that comes with the mix)

Alternative Ingredients

No Cheddar Bay mix? You can make a quick biscuit dough with 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/4 cup cold butter cut in, 3/4 cup buttermilk, and a big handful of shredded sharp cheddar. It won’t be identical but it gets the job done and honestly tastes great.

Ground turkey works well in place of beef if you want something lighter. Just add an extra splash of broth since turkey runs leaner and the filling can dry out faster. Cream of chicken soup also swaps in fine if that’s what you have. And frozen corn or green beans replace the peas and carrots without any issues.

Step-by-Step Directions

1. Preheat your oven to 375°F. Grease a 9×13 baking dish and set it aside.

2. Brown the ground beef. In a large skillet over medium-high heat, cook the ground beef, breaking it up as it goes. Drain excess fat, then add the diced onion and cook another 3 minutes until softened. Add the garlic and cook one more minute.

3. Build the filling. Stir in the cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Add the frozen peas and carrots. Let everything simmer on low for about 5 minutes until slightly thickened. Pour the filling evenly into your baking dish.

4. Mix the biscuit topping. In a bowl, combine the Cheddar Bay biscuit mix, shredded cheddar, and cold milk. Stir just until a shaggy dough forms. Do not overmix. Drop spoonfuls of the biscuit dough across the top of the beef filling, spreading gently. It doesn’t need to be perfect. Gaps are fine.

5. Bake for 25 to 28 minutes. The biscuits should be golden brown on top and cooked through. If they’re browning too fast, tent loosely with foil for the last few minutes.

6. Add the garlic butter finish. Mix the seasoning packet from the biscuit mix into the melted butter and brush it over the biscuits as soon as they come out of the oven. Let the cobbler rest for 5 minutes before serving.

Pro Tips

Keep your milk cold when you mix the biscuit dough. Warm liquid activates the fat in the butter too early and you lose that fluffy, layered texture. This is the mistake I made repeatedly before I figured it out.

Don’t skip the rest time. Five minutes after it comes out of the oven makes the filling set up enough that it doesn’t slosh around when you scoop it. Worth the wait.

The filling should look slightly too thick before it goes into the oven. It loosens up during baking as the beef releases a little more moisture and the biscuits absorb some of it from the bottom.

Recipe Info Table

Detail	Info
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6
Yield	1 (9×13) baking dish

Why You’ll Love This Recipe

It tastes like a hug. That’s the most honest way I can describe it. The beef filling is savory and rich without being heavy, and the biscuit topping adds that buttery, garlicky, cheesy layer that makes every bite interesting. It’s also the kind of recipe that works for a weeknight dinner and a casual dinner party without any changes at all.

What Makes This Recipe Unique

Most savory cobblers use a plain biscuit topping. This one borrows the Cheddar Bay flavor profile, garlic butter, sharp cheddar, and a little seasoning, and turns a comfort food classic into something that tastes noticeably more special. That garlic butter finish brushed on right out of the oven is the detail that pulls the whole thing together.

Nutrition Facts Table (Per Serving, Approximate)

Nutrient	Amount
Calories	510
Protein	26g
Fat	28g
Carbohydrates	38g
Fiber	2g
Sodium	870mg

You’ll Also Love

• Classic Chicken and Biscuit Pot Pie
• Ground Beef Shepherd’s Pie with Mashed Potato Topping
• Cheddar Bay Biscuits from Scratch
• One-Pan Beef and Vegetable Skillet

Conclusion

This cobbler has earned its place in my regular rotation and I think it’ll earn one in yours too. It’s the kind of recipe that looks impressive without requiring much from you, which is honestly my favorite kind. The Cheddar Bay biscuit topping is the thing that takes it from good to genuinely memorable. Make it once and you’ll see what I mean.

Drop a comment below and tell me how it went. And if you added anything to the filling that worked really well, I always want to know.