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Homemade Broccoli Cheddar Cobbler. A mix between the coziest bowl of broccoli cheddar soup and a savory biscuit topped cobbler. This is creamy, filled with broccoli, topped with savory parmesan biscuits, baked, and served warm right out of the pan with fresh thyme. A perfect family friendly meal fit for any night of the week.
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Have you ever seen a more warming recipe? This is like a bowl of creamy broccoli cheddar soup, but better. You see it’s topped with flaky, buttery biscuits. Oh it’s so good, and so perfect for this time of year, when all we’re craving is the best comfort food.
It’s very obvious by now that I truly adore the combo of broccoli and cheddar. It’s one of my childhood favorites, and a combo that I will forever love and crave during the fall and winter months. When planning out recipes for this month, I couldn’t help but to plan all the of the coziest recipes I could think of.
A week ago Monday we had a cold dreary day, but the rest of the week rebounded with warm sunny days full of color. But then Monday showed up again with clouds and colder temps. And this time I don’t think it was a teaser. I’m pretty sure those warm temps are gone for quite some time. Snow is in the forecast for this weekend. So this week’s weather on the cold and dreary side, it’s a little hard to want anything but comfort food, you know?
Really hoping you’re all in the same mindset, because I have lots of cozy, comforting food coming your way.
This broccoli cobbler is actually a recipe I adapted from way, way back in the day. I’m talking circa 2013, SO long ago. I can’t believe I’ve been writing and working hard on HBH for six years now. So crazy think about, and so hard to believe. If you have a minute, you should definitely click back through the HBH archives. Take a look back at some of my very first blog posts.
The writing is so embarrassing and the photos are cringe worthy. But it’s also really fun to see just how much I’ve grown over the past six years, and how much HBH has grown! I love that I will always have those old posts to look back at.
Anyway, I adapted this recipe from a recipe that called for multiple cans of canned soup and store-bought biscuits. I took the flavors and adapted the cobbler to be 100% homemade, and 100 times more delicious…
Because homemade is always best. Duh.
Here are the details.
To start, we are literally making broccoli cheddar soup. Yup, a big pot of broccoli cheddar soup that’s thickened down into more of a saucy, almost gravy like, situation. I used just a touch more flour to thicken the soup up…just enough so that when you put the biscuits on top, they will not sink down into the cobbler.
The soup is your basic broccoli soup, with plenty of cheddar. It’s seasoned with fresh thyme and it’s truly all things perfect.
For the biscuits, I did a savory parmesan and black pepper biscuit. They’ll bake right on top of the broccoli cheddar mix, to become flaky, golden, and yes…delicious. Especially atop the creamy broccoli cheddar soup.
Honestly, I really cannot think of a more delicious dinner for a cold night. It’s kind of like a soup and bread combo all baked into one, and it’s beyond good. Trust me here. If you love broccoli cheddar soup, and you have a things for biscuits (or just carbs), you’re going to love this. It’s one of those recipes that’s pretty hard not to fall completely in love with. Simple flavors, but good flavors.
While this is not one of my thirty minute recipes, it’s definitely worth the extra time in the kitchen!
If you make this homemade broccoli cheddar cobbler, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Homemade Broccoli Cheddar Cobbler
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 tablespoons butter
- 1 yellow onion, diced
- 1 carrot, diced
- 1/3 cup all-purpose flour
- 3 cups low sodium veggie or chicken broth
- 4 cups broccoli florets, roughly chopped
- 2 bay leaves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne, more or less to taste
- kosher salt and pepper
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons fresh thyme leaves, plus more for serving
Biscuits
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 1 stick (1/2 cup) cold butter, grated on a box grater just like cheese
- 1/2 cup cold buttermilk
Instructions
- 1. Preheat the oven to 375 degrees F. 2. Heat the olive oil and butter in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 10 minutes. Whisk in the flour and cook until golden, about 1 minute, then gradually whisk in the broth until smooth. Add the broccoli, bay leaves, nutmeg, cayenne, and a large pinch each of salt and pepper. Bring to a simmer, reduce the heat to medium and cook, uncovered, until the broccoli is tender, about 10 minutes. 3. Remove the bay leaves and discard. Stir in the milk and cheese until melted and creamy. Add the thyme and cook another 10 minutes or until the mixture has thickened. Remove from the heat and transfer the mix to a medium size casserole dish. 4. Make the biscuits. In a mixing bowl, combine the flour, baking powder, parmesan, and pepper. Add the butter and toss with the flour. Add the buttermilk, and mix until just combined, adding more buttermilk if needed.5. Roll the dough out into a 1 inch thick rectangle and cut into 6 biscuits. Place the biscuits on top of the broccoli casserole. Brush each with buttermilk. Transfer to the oven and bake until the broccoli is bubbling and the biscuits are golden brown, 25-30 minutes. Top with fresh thyme and enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I just made this tonight! I cannot tell you just how good it was. I added some poached, shredded chicken and let me say it was even better than the Cooks Illustrated chicken pot pie I swear by. My husband ate three bowls and it was everything the recipe promises: creamy, cheddary, warming, and those flaky biscuits? I admit I increased the recipe by half again so I could make a few extra biscuits on a pan on the rack below while the cobbler baked. For those who thought the cheese sauce was too thin, perhaps you didn’t let it thicken up enough initially. Before you take the filling off the stove, be sure you get the mixture thick enough so that it coats the back of a dipped spoon. I highly recommend adding chicken like I did, but I know it would be good as is. Wow!
Hi Malia! Wow I am so happy this recipe turned out so well for you!! Thank you so much for trying this one! xTieghan
If I wanted to make this into a freezer meal could I permanently the soup and freeze and then make the biscuits cut & freeze them and take out to bake?
Love every single one of your recipes!!!
Hey Helena,
This sounds like a great idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan
JUST made this lovely dish on one of the falliest days of fall we’ve had here yet in 2020 New England. I doubled the recipe as I’m feeding 2 adults and 4 teenaged hockey playing boys, and added chicken to half the dish. SO YUMMY! I wish I’d had fresh thyme, but alas, I forgot to add it to the shopping list this week. This is the 3rd HBH dish I’ve made since I was introduced to the blog in August…and I’m super pleased with everything I’ve made so far! Thanks, HBH!
Aw that sounds like the perfect evening! I am really glad this and other recipes of mine have turned out so well for you, Michelle! Thank you! xTieghan
Can I use frozen broccoli florets for this? And pre-made biscuits on top?
Hey Kelly,
Yes both of those options will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I use store bought biscuits and if so does it change the recipe at all?
Hey Gabrielle,
Yes you can use store bought, no need to adjust anything. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you recommend a substitution to the all purpose flour for our gluten free family?
Hey Brooke,
I would recommend and equal amount of Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I freeze this? Maybe before the baking step?
Hey Jessica,
You could do that, I would just recommend freezing the biscuits separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Have men who love meat at every meal. I was thinking chunks of ham added would be good or do you have another idea?
Hey Stephanie,
That would be great or even shredded chicken! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I appreciate your photos, but agree it’s super helpful when people actually rate the recipe based on the recipe. My biscuits did get a wee bit soggy, do going to thicken up my base a little next time. Also thinking of adding some rotisserie chicken. Excited to give another try.
Hi SallieAnn! I am glad this turned out well for you! Please let me know if I can help you with anything! xTieghan
Good recipe! My daughter (age 8) liked it so much that she asked for the leftovers as her school lunch for 2 days after we made it. I did cheat a little and used mix biscuits instead of making the ones in the recipe. We’ll definitely make this recipe again.
Wow that is amazing! I am so glad you all enjoyed this one! xTieghan
Unfortunately nothing like in the picture came out… Should knew better… :((
Hi Eva! Is there anything I can help you with? Please let me know! xTieghan
Im going to make this tonight adding a little crisped cubed pancetta with a fresh side salad. Different yet familiar… I think my family will love this on this chilly winter night!
Yes! I hope you all love this recipe and are staying warm! Thank you Amy! xTieghan
Would this biscuit recipe bake on its own?
Hi Sandra! Yes, the biscuit recipe bakes great on it’s own! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Made the old version of this last week (before realising you had updated it), with my go to cheddar biscuits, it was delicious!
We still have an abundance of broccoli left, so I will definitely try the new version this weekend (and the new soup you posted!)
Amazing! I am so glad you loved that recipe and I hope you love this one, Jessica! Thank you so much! xTieghan
This was delicious! My husband already wants me to make it again! I used greek yogurt for the biscuits, they didn’t puff up as much and were dense. But still delicious! Reheated wonderfully for lunches at work!
Thank you so much Kate! I am so glad you both loved this! xTieghan