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I'm so excited to share my Cheddar Bay Ground Beef Cobbler recipe with you! This dish is pure comfort food magic combining savory ground beef with those incredible Red Lobster-inspired Cheddar Bay Biscuits on top. Every time I make this my family comes running to the kitchen the aroma is absolutely irresistible.
What Makes This Recipe Special
This cobbler has become my go-to comfort dish. The way the garlicky cheesy biscuits complement that rich beef filling is just amazing. It's so simple to put together but tastes like you've spent hours in the kitchen perfect for those busy days when you want something really satisfying.
What You'll Need
- Ground Beef: 1.5 lbs of lean ground beef, browned for a hearty base.
- Yellow Onion: Finely diced, adds sweetness and depth.
- Garlic: 1 tablespoon, minced for aromatic flavor.
- Condensed Cheddar Soup: 10.5 oz can, adds creamy, cheesy richness.
- Cream of Mushroom Soup: 10.5 oz can, for a savory, creamy layer.
- Milk: ½ cup, to smooth out the sauce.
- Shredded Cheddar Cheese: 2 cups, for melty, cheesy goodness.
- Cheddar Bay Biscuit Mix: 1 box, prepared for the biscuit topping.
- Butter: ¼ cup, melted and mixed with seasoning for a flavorful finish.
- Parsley: Freshly chopped for garnish.
Let's Make It Together
- Prepare the Beef Base
- Brown 1.5 lbs of lean ground beef with diced onion in a skillet over medium heat. Add garlic and cook for one minute. Stir in cheddar soup, cream of mushroom soup, milk, salt, and pepper until combined. Mix in shredded cheddar cheese and remove from heat.
- Layer the Dish
- Spray a 9x13 inch baking dish with cooking spray. Spread the beef mixture evenly in the dish and sprinkle with extra cheddar cheese.
- Prepare Biscuit Topping
- Mix Cheddar Bay Biscuit mix with shredded cheese and milk until smooth. Spread the batter over the beef mixture in the baking dish.
- Bake and Finish
- Bake at 400°F (200°C) for 30 minutes covered with foil, then uncover and bake for 10 minutes until biscuits are golden. Brush melted butter mixed with seasoning packet over the biscuits. Let rest for 5 minutes before serving.
Perfect Pairings
I love serving this with a crisp green salad dressed with light vinaigrette it balances out the richness perfectly. Sometimes I'll roast some Brussels sprouts or broccoli on the side. When we're feeling extra indulgent we'll add some creamy mashed potatoes too!
Keep It Fresh
This cobbler stays delicious in the fridge for about 3 days. If you want to freeze it it'll keep for up to 3 months. When reheating I always use the oven it keeps those biscuits nice and crispy on top.
My Best Tips
Always use fresh ground beef and good quality biscuit mix they really make a difference. Be gentle when mixing the beef base you want it tender not tough. Making sure everything's evenly layered gives you that perfect balance of flavors in every bite.
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Mix It Up
Sometimes I make this with ground turkey or even Italian sausage for something different. Adding extra vegetables like bell peppers or mushrooms works great too. You can even make it vegetarian with lentils or beans the cheesy biscuit topping is amazing with any filling.
Perfect For Sharing
Whether it's a cozy family dinner or a potluck with friends this cobbler never disappoints. It's one of those dishes that just brings people together and always has them asking for the recipe.
Frequently Asked Questions
- → Why let it rest after baking?
- The 5-minute rest allows the butter to soak in and the filling to thicken to the proper consistency.
- → Can I use homemade biscuit mix?
- While possible, the Cheddar Bay Biscuit mix provides the signature Red Lobster flavor that makes this dish unique.
- → Why brush with butter mixture after baking?
- The seasoned butter mixture adds the classic Cheddar Bay Biscuit flavor and helps keep the topping moist.
- → Can I make this ahead?
- The beef mixture can be made ahead, but for best results, add the biscuit topping just before baking.
- → Why use two types of soup?
- The combination of cheddar and mushroom soups creates a rich, creamy base with balanced flavor.