Description
Make a hearty, comforting dinner by topping a savory ground beef and vegetable filling with homemade, cheesy Cheddar Bay Biscuits.
Ingredients
Scale
- 1 tablespoon olive oil
- 1.5 pounds ground beef
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 cup frozen peas
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese, divided
- 3/4 cup buttermilk
- 4 tablespoons melted butter, mixed with 1 teaspoon garlic powder and 1/2 teaspoon dried parsley (for brushing)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks. Drain off any excess fat.
- Add the chopped onion and carrots to the skillet. Cook until the onion is soft, about 5 minutes.
- Stir in the frozen peas, cream of mushroom soup, beef broth, Worcestershire sauce, thyme, salt, and pepper. Mix well until combined.
- Pour the ground beef mixture evenly into the prepared baking dish.
- Prepare the biscuit topping: In a medium bowl, whisk together the flour, baking powder, salt, garlic powder, and cayenne pepper.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 3/4 cup of the shredded cheddar cheese.
- Pour in the buttermilk and mix gently until just combined; do not overmix the dough.
- Drop spoonfuls of the biscuit dough over the top of the ground beef filling, spacing them out to cover most of the surface.
- Sprinkle the remaining 1/4 cup of cheddar cheese over the biscuits.
- Bake for 20 to 25 minutes, or until the biscuits are golden brown and cooked through and the filling is bubbly.
- While the biscuits are hot, brush the tops with the melted butter mixture seasoned with garlic powder and parsley.
- Let the cobbler rest for 5 minutes before serving.
Notes
- You can substitute cream of chicken soup for cream of mushroom soup if you prefer.
- For a richer flavor in the filling, add 1/2 cup of frozen mixed vegetables instead of just peas.
- If you do not have buttermilk, mix 3/4 cup of regular milk with 1 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 750
- Fat: 32
- Saturated Fat: 15
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 30
- Cholesterol: 100