One-Pan Cheddar Bay Ground Beef Cobbler
This Cheddar Bay Ground Beef Cobbler turns a rich, savory beef filling and a cheesy, garlicky biscuit topping into one skillet dinner that needs almost no cleanup.
The biscuit topping bakes up crisp on the outside and tender inside, with all the cheddar and garlic flavor of the famous biscuits. It’s a 40-minute meal that feels like you worked harder than you did.
Why This Cobbler Works
The beef filling is loaded with peas and carrots and gets a deep, savory push from Worcestershire and tomato paste. It’s the kind of simple, hearty base that stands up to a bold topping.
The biscuit topping is packed with sharp cheddar and garlic, then brushed with garlic butter the second it comes out of the oven. Those little pockets of cold butter puff into flaky layers that soak up the gravy without getting soggy.
It all happens in one pan, so you have a warm, satisfying dinner with way fewer dishes than a full pot pie. I keep coming back to this one because it nails comfort food without the fuss.
Ingredients
Filling:
- 1 lb ground beef: 85/15 works well, lean but not dry.
- 1 small onion, diced: yellow or sweet.
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 1 cup frozen peas and carrots: no need to thaw.
- 1/2 tsp salt
- 1/4 tsp black pepper
Biscuit Topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese (about 4 oz)
- 3/4 cup buttermilk
Garlic Butter:
- 2 tbsp melted butter
- 1/2 tsp garlic powder
- 1 tsp chopped fresh parsley: optional, but adds a fresh pop.
Variations / Substitutions
- Protein swap: Use ground turkey or plant-based ground. If using plant-based, check the package for browning times and add a splash of oil if it sticks.
- Different cheese: Sharp white cheddar, pepper jack, or smoked gouda all work. Stick with a cheese that melts well.
- Extra veggies: Sliced mushrooms or a handful of corn can go in with the peas and carrots.
- Dairy-free: Use plant-based butter, milk mixed with 1 tsp vinegar in place of buttermilk, and your favorite vegan cheddar shreds.
If you love biscuit-topped meals, you might also enjoy Chicken Cobbler with Herb Drop Biscuits.
How to Make One-Pan Cheddar Bay Ground Beef Cobbler
Step 1: Brown the Beef
Heat a 10-inch oven-safe skillet (cast iron is great) over medium-high heat. Add the 1 lb ground beef and the diced small onion, breaking up the meat with a wooden spoon. Cook until the beef is no longer pink and the onion is soft, about 5 minutes. Drain off any excess fat, leaving just a thin coating in the pan.
You want the beef to be crumbly and the onion translucent. If there’s more than a tablespoon of fat left, drain it so the filling doesn’t end up greasy.
Step 2: Build the Filling
Lower the heat to medium. Stir in the 2 minced garlic cloves and cook for 30 seconds until fragrant. Add the 2 tbsp tomato paste, 1 tbsp flour, 1 tbsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook for 1 minute to take the raw edge off the flour.
Pour in the 1 cup beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then cook until the sauce thickens slightly, 3 to 4 minutes. Stir in the 1 cup frozen peas and carrots and remove from the heat.
The filling will look glossy and rich, with bits of orange and green peeking through. The broth reduces enough to coat everything in a light gravy that keeps the cobbler moist.
Step 3: Whisk the Biscuit Topping
In a medium bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Toss the 6 tbsp cold butter pieces into the flour, then use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse sand with some pea-sized lumps. Toss in the 1 cup shredded cheddar, then pour in the 3/4 cup buttermilk. Stir with a fork just until a shaggy dough forms.
The dough should be sticky and pull away from the sides of the bowl. Those butter pockets are what create flaky layers, so stop the moment everything comes together. Overmixing will make the biscuits tough.
Step 4: Drop the Biscuit Topping and Bake
Preheat the oven to 400°F (200°C). Drop heaping spoonfuls of the dough on top of the beef mixture in 6 to 8 mounds, leaving a little space between them so the biscuits can rise. Slide the skillet into the oven and bake for 20 to 22 minutes, until the biscuits are deeply golden and a toothpick inserted in the center of a biscuit comes out clean.
The beef filling may bubble up around the edges. That’s a good sign. The cheese in the biscuits will create crispy, lacy edges that catch the garlic butter later.
Step 5: Brush with Garlic Butter and Serve
While the cobbler bakes, stir together the 2 tbsp melted butter, 1/2 tsp garlic powder, and 1 tsp chopped fresh parsley. As soon as the skillet comes out of the oven, brush this garlic butter over the hot biscuits. Spoon generous helpings into bowls and serve right away.
A Few Notes Before You Start
- Shred your own cheddar from a block. It melts smoother and tastes sharper than the pre-shredded bags, which have anti-caking coatings.
- Keep the butter for the biscuit topping as cold as possible. If your kitchen is warm, pop the cut butter pieces in the freezer for 5 minutes before cutting them into the flour.
- No buttermilk? Stir 1 teaspoon of lemon juice or white vinegar into 3/4 cup regular milk and let it sit for 5 minutes. It thickens enough to do the job.
- Any leftover biscuit dough can be dropped onto a baking sheet and baked at 400°F (200°C) for 10 to 12 minutes to make quick cheese biscuits on their own.
Storing Leftovers
Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or until warmed through. The biscuits stay crispier in the oven than in the microwave.
What to Serve With One-Pan Cheddar Bay Ground Beef Cobbler
A simple green salad with a bright vinaigrette balances the richness of the cobbler. Steamed green beans or broccoli with a squeeze of lemon also work well alongside.
Frequently Asked Questions
Can I use a different cheese for the biscuits?
Yes. Sharp white cheddar, pepper jack, or a smoky gouda all bring great flavor. Just stick with a cheese that melts well.
Can I double the recipe?
Definitely. Use a 9×13-inch baking dish instead of the skillet, and bake for 25 to 30 minutes, until the biscuits are done in the center.
Can I make this ahead and bake later?
You can assemble the beef filling and biscuit dough separately up to 4 hours ahead. Keep the dough chilled, then drop it on the filling just before baking. Add 2 to 3 minutes to the bake time.
What if I don’t have an oven-safe skillet?
Cook the filling in any skillet, then transfer it to a 2-quart baking dish. Top with the biscuit dough and bake as directed.
One-Pan Cheddar Bay Ground Beef Cobbler Recipe
Ingredients
Method
- Heat an oven-safe skillet over medium-high heat. Add the 1 lb ground beef and diced onion, breaking up the meat. Cook until no longer pink, about 5 minutes. Drain excess fat.
- Reduce heat to medium. Stir in the 2 minced garlic cloves, 2 tbsp tomato paste, 1 tbsp flour, 1 tbsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp pepper. Cook 1 minute. Pour in 1 cup beef broth, scraping up browned bits. Simmer until slightly thickened, 3 to 4 minutes. Stir in 1 cup frozen peas and carrots, then remove from heat.
- In a bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp garlic powder, and 1/2 tsp salt. Cut in 6 tbsp cold butter until coarse crumbs form. Toss in 1 cup shredded cheddar, then stir in 3/4 cup buttermilk just until a shaggy dough forms.
- Preheat oven to 400°F (200°C). Drop spoonfuls of dough over the filling. Bake 20 to 22 minutes, until biscuits are golden and a toothpick comes out clean.
- Stir together 2 tbsp melted butter, 1/2 tsp garlic powder, and 1 tsp parsley. Brush over hot biscuits and serve warm.
