Description
Craving a hearty, cheesy comfort dish that’s perfect for a family dinner or a cozy Valentine’s Day meal? Slow Cooker Cheddar Bay Ground Beef Cobbler is your answer! Adapted from the original oven-baked recipe, this slow cooker version features a savory ground beef filling with onions, garlic, and a rich tomato-based sauce, topped with cheesy, garlicky biscuit dough inspired by Red Lobster’s Cheddar Bay biscuits, and finished with an optional garlic butter brush.
Ingredients
For the Ground Beef Filling:
- Ground Beef (1 lb):
- Why it’s important: Provides rich, savory protein as the base of the filling.
- Substitutions: Ground turkey, chicken, or plant-based meat for vegetarian (adjust cooking time slightly for leaner meats).
- Onion (½, diced):
- Why it’s important: Adds sweet, savory depth to the beef filling.
- Substitutions: Shallots, leeks, or ½ tsp onion powder.
- Garlic (2 cloves, minced):
- Why it’s important: Infuses the filling with warm, aromatic flavor.
- Substitutions: ½ tsp garlic powder or 1 tsp garlic paste.
- Paprika (½ tsp):
- Why it’s important: Adds mild smokiness and color to the filling.
- Substitutions: Smoked paprika, chili powder, or omit.
- Dried Thyme (½ tsp):
- Why it’s important: Provides earthy, herbaceous flavor to complement the beef.
- Substitutions: Dried oregano, rosemary, or Italian seasoning.
- Worcestershire Sauce (1 tbsp):
- Why it’s important: Adds umami and tangy depth to the filling.
- Substitutions: Soy sauce, tamari (gluten-free), or balsamic vinegar.
- Tomato Paste (2 tbsp):
- Why it’s important: Thickens the filling and adds rich, tomatoey flavor.
- Substitutions: Ketchup (slightly sweeter) or ¼ cup crushed tomatoes (thinner consistency).
- Beef Broth (½ cup):
- Why it’s important: Adds moisture and savory flavor to the filling.
- Substitutions: Vegetable broth, chicken broth, or water with a bouillon cube.
- Salt (to taste, about ½ tsp):
- Why it’s important: Enhances the flavors of the beef and seasonings.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth to the filling.
- Substitutions: White pepper or a pinch of cayenne for extra spice.
- Shredded Cheddar Cheese (1 cup):
- Why it’s important: Adds melty, tangy flavor to the filling.
- Substitutions: Colby, Monterey Jack, or vegan cheddar.
For the Biscuit Topping:
- All-Purpose Flour (1¼ cups):
- Why it’s important: Forms the base of the cheesy, garlicky biscuit topping.
- Substitutions: Gluten-free flour or whole wheat flour (may alter texture slightly).
- Baking Powder (1 tbsp):
- Why it’s important: Helps the biscuits rise and become fluffy.
- Substitutions: ¼ tsp baking soda plus ½ tsp cream of tartar.
- Garlic Powder (½ tsp):
- Why it’s important: Infuses the biscuits with savory, Cheddar Bay-inspired flavor.
- Substitutions: 1 minced garlic clove (mixed into wet ingredients) or omit.
- Salt (¼ tsp):
- Why it’s important: Enhances the flavors of the biscuit dough.
- Substitutions: Sea salt or kosher salt.
- Cold Unsalted Butter (½ cup, cubed):
- Why it’s important: Creates a flaky, tender biscuit texture.
- Substitutions: Cold vegan butter or shortening.
- Shredded Cheddar Cheese (1 cup):
- Why it’s important: Adds cheesy, tangy flavor to the biscuits, mimicking Cheddar Bay biscuits.
- Substitutions: Colby, Monterey Jack, or vegan cheddar.
- Whole Milk (½ cup):
- Why it’s important: Binds the biscuit dough and adds richness.
- Substitutions: Buttermilk, plant-based milk, or half-and-half.
- Chopped Fresh Parsley (1 tbsp, optional):
- Why it’s important: Adds a fresh, vibrant finish to the biscuits.
- Substitutions: Chives, cilantro, or omit.
For Garlic Butter Brushing (Optional):
- Melted Butter (2 tbsp):
- Why it’s important: Adds a rich, garlicky finish to the biscuits.
- Substitutions: Olive oil or vegan butter.
- Garlic Powder (¼ tsp):
- Why it’s important: Enhances the Cheddar Bay flavor with a savory kick.
- Substitutions: ½ minced garlic clove or omit.
- Chopped Parsley (1 tsp):
- Why it’s important: Adds color and freshness to the garlic butter.
- Substitutions: Chives or omit.
Tip: Use freshly shredded cheddar for better melting, and keep butter cold for the flakiest biscuits. If buying hot honey, Mike’s Hot Honey is a popular choice for the filling’s optional spicy variation.
Instructions
Step 1: Prepare the Beef Filling
- In a large skillet over medium heat, cook 1 lb ground beef until browned, breaking it up with a spoon (about 5–7 minutes).
- Add ½ diced onion and 2 minced garlic cloves, sautéing for 3–4 minutes until soft and fragrant.
- Stir in ½ tsp paprika, ½ tsp dried thyme, 1 tbsp Worcestershire sauce, 2 tbsp tomato paste, ½ cup beef broth, ½ tsp salt, and ¼ tsp black pepper.
- Simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
- Stir in 1 cup shredded cheddar cheese until melted and combined.
- Transfer the beef filling to the slow cooker insert, spreading it evenly.
- Tip: Drain excess fat from the beef after browning for a less greasy filling, and simmer until the sauce coats the beef for optimal flavor.
Step 2: Make the Biscuit Dough
- In a large bowl, whisk together 1¼ cups all-purpose flour, 1 tbsp baking powder, ½ tsp garlic powder, and ¼ tsp salt.
- Add ½ cup cold, cubed unsalted butter and cut it into the flour mixture using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs (pea-sized butter pieces are ideal).
- Stir in 1 cup shredded cheddar cheese and ½ cup whole milk until just combined—do not overmix to keep the biscuits tender.
- If using, gently fold in 1 tbsp chopped fresh parsley for extra flavor.
- Tip: Work quickly to keep the butter cold, and handle the dough minimally to ensure flaky, fluffy biscuits.
Step 3: Assemble in the Slow Cooker
- Drop spoonfuls of the biscuit dough over the beef filling in the slow cooker, spreading lightly to cover most of the surface. It’s okay if some filling peeks through, as the dough will expand slightly.
- If needed, use wet fingers or a spatula to gently spread the dough, but avoid pressing it down too firmly.
- Tip: For a more even biscuit layer, divide the dough into 6–8 portions and place them evenly over the filling.
Step 4: Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the biscuits are cooked through (no longer doughy) and the filling is bubbly.
- Check doneness by inserting a toothpick into the biscuit topping; it should come out clean or with a few moist crumbs.
- If the biscuits seem too soft, cook uncovered on high for the last 15–20 minutes to firm up the topping.
- Tip: Avoid lifting the lid during cooking to maintain consistent heat, as this can affect biscuit texture.
Step 5: Prepare Garlic Butter and Serve
- In a small bowl, mix 2 tbsp melted butter, ¼ tsp garlic powder, and 1 tsp chopped parsley (if using).
- Brush the garlic butter over the warm biscuit topping immediately after cooking for a glossy, Cheddar Bay-inspired finish.
- Let the cobbler rest in the slow cooker (on warm or off) for 5 minutes to set.
- Serve warm, scooping portions with both filling and biscuit topping, and pair with a green salad, roasted carrots, or dinner rolls.
- Tip: For a crispier biscuit top, transfer the cooked cobbler to an oven-safe dish and broil at 400°F (200°C) for 2–3 minutes after slow cooking (optional).
