Ingredients
Beef Filling
- 1.5 lbs lean ground beef
- 1 yellow onion, diced
- 2 cups shredded cheddar cheese, divided
- 1 can condensed cheddar soup
- 1 can cream of mushroom soup
- 2 cups milk
- Salt and pepper, to taste
Biscuit Topping
- 1 box Cheddar Bay Biscuit mix
- 1/4 cup butter, melted
- Cheddar Bay seasoning packet (from box)
Ingredients and Why They Matter
Lean ground beef (1.5 lbs, 90/10 preferred): Provides hearty protein base without greasy pooling—85/15 works but drain meticulously. Browned deeply builds fond flavoring gravy; sirloin/chuck blend ideal for tenderness vs tough round cuts. Bulk purchase freezes perfectly portioned.
Yellow onion (1 medium, diced 1/4-inch): Caramelizes subtly adding sweetness balancing soup richness; yellow > white (milder) > red (color clash). Sauté until translucent prevents crunch in final dish—frozen diced saves prep.
Shredded cheddar (2 cups sharp/medium, divided): Melts creamy into filling (1 cup), browns bubbly under biscuits (1 cup)—block-shredded > pre-shredded (anti-caking agents prevent melt). Extra sharp cuts richness; colby-jack milder option.
Condensed cheddar soup (10.5 oz can): Instant cheese sauce backbone—tangy sharpness elevates beef without roux whisking. No sub needed; Campbell’s gold standard. Low-sodium if watching salt.
Condensed cream of mushroom (10.5 oz can): Umami depth/mushroom essence without chopping—pairs cheddar seamlessly for restaurant gravy. Cream of chicken/chicken milder; beef if bolder.
Milk (2 cups whole/reduced-fat): Thins condensed soups to pourable/spreadable consistency soaking biscuits—whole richest, skim works drier. Measure post-soup for perfect sauciness.
Cheddar Bay Biscuit mix (11-12 oz box): Shortcut genius—contains flour, cheddar seasoning, leavening for flaky garlic-cheddar drop biscuits. No from-scratch yeast rising; copycat exists but mix foolproof.
Melted butter (1/4 cup) + seasoning packet: Post-bake gloss/shine with garlic-herb punch replicating Red Lobster finish—transforms good biscuits great. Salted/unsalted both shine.
Salt/pepper: Layered seasoning—skillet pinch, soup stir, taste pre-bake. Kosher sea salt dissolves evenly; fresh pepper essential.
Step-by-Step Instructions
I preheat oven 350°F (175°C)—conventional preferred, convection 325°F prevents over-browning. Grease 9×13-inch dish thoroughly (butter spray best)—nonstick critical for clean biscuit release. Rack middle position.
In 12-inch nonstick skillet over medium-high, I crumble 1.5 lbs lean ground beef with 1 diced yellow onion—no oil needed (beef fat renders). Break aggressively with wooden spoon; cook 8-10 minutes until beef browned deeply (no pink), onions translucent/softened, fragrant beefy aroma wafts. Fat separates visibly; drain meticulously into foil bowl (press paper towels absorb excess)—dry filling prevents soupy cobbler.
Lower heat medium. Stir in 1 can cheddar soup, 1 can cream of mushroom soup, 2 cups milk, 1/2 tsp salt, 1/2 tsp pepper—whisk vigorously 2 minutes until smooth glossy emulsion forms, no soup streaks. Sauce bubbles gently, thickens slightly coating spoon back. Add 1 cup shredded cheddar; stir until fully melted/oozing—no clumps. Taste boldly (hot but flavorful)—adjust salt boldly (soups vary). Mixture creamy spoonable, smells irresistibly cheesy.
Spread beef filling evenly in prepared dish—offset spatula smooths surface uniformly. Sprinkle remaining 1 cup cheddar evenly—melts into gooey barrier preventing soggy bottoms.
For topping, empty Cheddar Bay mix into large bowl with seasoning packet contents (garlic/herbs). Stir in 2 cups milk + 1 cup shredded cheddar (from box instructions, adjusted richer)—mix 20-30 seconds until shaggy wet dough forms, no dry pockets. Dough thick batter-like, cheesy strands visible. Dollop generously over filling in rough mounds (2-inch scoops, 12-15 total)—spread lightly with spoon back leaving cracks for steam escape/browning. Topping 1/2-3/4-inch thick even coverage.
Bake uncovered 50-55 minutes: edges bubble vigorously, biscuits puff golden-brown (tops matte-shiny), cheese peeks brown spots, internal 165°F beef reheated, house smells heavenly. Rotate 30-minute mark if oven hotspots. Golden circumference, set center—no jiggle.
Melt 1/4 cup butter; stir in reserved seasoning packet. Brush generously over hot biscuits—glossy shine, garlic butter pools deliciously. Rest 10 minutes—sauce sets, biscuits firm slicing. Serves bubbling hot with spoons straight from dish.