I love making this Cheddar Bay Ground Beef Cobbler when I want something cozy, filling, and packed with cheesy, savory flavor. It reminds me of a comforting shepherd’s pie, but with a buttery Cheddar Bay biscuit topping that makes it feel extra special. This is the kind of dish I like to serve straight from the oven on a busy evening.
Why You’ll Love This Recipe
I like this recipe because it’s simple, hearty, and made with ingredients I usually already have. The seasoned ground beef creates a rich, savory base, while the cheesy biscuit topping bakes up golden and fluffy. I also enjoy how this dish comes together in one baking dish, which makes cleanup easy and stress-free.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1.5 pounds lean ground beef
1 small onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 can cream of mushroom soup
½ cup milk
2 cups shredded cheddar cheese, divided
1 box Cheddar Bay Biscuit mix with seasoning packet
⅔ cup water
¼ cup melted butter
Directions
I start by preheating the oven to 375°F.
I cook the ground beef in a large skillet over medium heat until it’s browned, then I drain any excess grease.
I add the diced onion and garlic and cook for a few minutes until they soften.
I season the beef with salt, pepper, and paprika, then stir in the cream of mushroom soup and milk.
I spread the beef mixture evenly into a greased baking dish and sprinkle one cup of the shredded cheddar cheese over the top.
In a bowl, I mix the Cheddar Bay Biscuit mix with the seasoning packet and water until just combined.
I spoon the biscuit batter evenly over the beef mixture without spreading it too thin.
I drizzle the melted butter over the top and bake for about 30 to 35 minutes, until the biscuits are golden and cooked through.
I finish by sprinkling the remaining cheddar cheese on top and baking for another 5 minutes until melted.
Servings And Timing
I usually get about 6 servings from this recipe.
Prep time is around 15 minutes, and baking time is about 35 to 40 minutes, so I have dinner ready in under an hour.
Variations
I sometimes swap the cream of mushroom soup for cream of chicken or cream of cheddar for a different flavor.
I like adding frozen corn or peas to the beef mixture when I want extra texture.
I occasionally use ground turkey instead of beef for a lighter version.
I also enjoy mixing a little mozzarella or pepper jack cheese with the cheddar for extra cheesiness.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
When reheating, I prefer warming it in the oven at 350°F until heated through, but the microwave works well for individual portions.
FAQs
Can I make this ahead of time?
I sometimes prepare the beef filling ahead and assemble the biscuit topping just before baking for the best texture.
Can I freeze Cheddar Bay Ground Beef Cobbler?
I find it freezes best without the biscuit topping, then I add fresh biscuit dough before baking.
What can I serve with this dish?
I like serving it with a simple green salad or steamed vegetables to balance the richness.
Can I use homemade biscuit dough?
I have tried homemade biscuit dough, and it works well as long as it’s not too thick.
How do I know the biscuits are fully cooked?
I check that the tops are golden and a toothpick inserted into the biscuit layer comes out clean.
Conclusion
I love how Cheddar Bay Ground Beef Cobbler brings together bold flavors and comforting textures in one easy dish. It’s a recipe I keep coming back to when I want something warm, cheesy, and satisfying that the whole table enjoys.
These Strawberry Cheesecake Turnovers are flaky, creamy, and filled with sweet strawberry flavor, making them a bakery-style dessert that’s easy to prepare at home. Perfect for brunch, dessert, or a special treat.
Ingredients
8 oz (225 g) cream cheese, softened
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup strawberry filling or strawberry jam
1 package puff pastry sheets, thawed
1 egg, beaten (for egg wash)
Powdered sugar for dusting (optional)
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix cream cheese, sugar, and vanilla extract until smooth and creamy.
Roll out the puff pastry sheets on a lightly floured surface and cut into equal squares.
Place a spoonful of cream cheese mixture and a small amount of strawberry filling in the center of each square.
Fold each square into a triangle and seal the edges with a fork.
Brush tops with beaten egg and place on prepared baking sheet.
Bake for 18–22 minutes until puffed and golden brown.
Let cool slightly and dust with powdered sugar before serving, if desired.
Notes
Do not overfill to prevent leaks during baking.
Chill assembled turnovers before baking for cleaner edges and less spreading.
Add lemon zest to cream cheese for a tangy twist.
Try with other fruit fillings like blueberry or cherry.
Freeze unbaked turnovers for up to 1 month and bake from frozen.
