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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.
This is amazing! I made it tonight and I wouldn’t change a thing! You could even add some chicken if you wanted to add protein.
Hey Christina,
Thanks so much for making the recipe, I am so glad it was enjoyed! xTieghan
This was delicious! I added the broth before the butter so had to make a slurry of flour with two tablespoons of melted butter and add that to the broth – but extra butter never hurt. I also omitted the cayenne and only added a dash of pepper to the biscuits since our family is happier with less spice. Otherwise made as written. Our 11 year old loved it, our 9 year old was reluctant to try it at first but I think the ginormous fluffy biscuits eventually enticed him and he gave it two thumbs up! Hubby loved it of course, goes without saying. Thank you!
Thank you so much Mairin! I am really glad this recipe turned out so well for you! xTieghan
Made this tonight and everyone loved it! Very flavorful. Would definitely make again!
Thank you Amy! xTieghan
This recipe is TO DIE FOR, no shocker though for Half Baked Harvest. I did everything as directed, except I baked the biscuits separately on a cookie sheet because of the reviews saying the soup made them soggy. This soup can stand alone, these biscuits can stand alone… this is such a WINNER! Very straightforward and easy and so worth it. YUM. Make this!!!
I am really glad this recipe turned out so amazing for you, Sara! xTieghan
Juat made this!! SO GOOD!!
I served it with chicken parm cutlets! ?
Amazing! I am really glad this turned out so well for you, Michelle! xTieghan
Everything you make looks fabulous!!! I literally want to make IT ALL. Loyal follower here!
The soup part of this dish was excellent. Broccoli/broth spot on. But…the biscuit was..weird – definitely not flakey and browned as pictured-oddly gooey and dense. Maybe this is correct? There was also an intense sour-dough flavor. Not bad, just intense. ?
what is the measurement of the actual baking dish? Our biscuits sank and never rebounded (there was so much “soup” in the 9X13 we used) – maybe this factors in
Hey Erin,
So sorry you had issues with the recipe! I used a 9X13 baking dish, and my base is a little thicker than soup. As for the biscuits, they are definitely not meant to be super flaky, did you adjust the recipe at all? Let me know how I can help! xTieghan
Can you use pre made biscuits? I.e. frozen. Any kind of biscuit making terrifies me! ?
Hey Erinn,
Yes that is fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight and took another poster’s suggestion and made it in an oven safe pot so it went straight from stovetop to oven. 10/10 recommend! Next time we miiiight make the biscuits separately so that they save well (only 2 of us eating this). I did broil a bit at the end to crisp up the tops of the biscuits but I was surprised at how not soggy they were. This is my first HBH recipe to actually make and I cannot wait to try others!
I am so happy you loved this one, Amanda!! Thank you so much for trying this one! xTieghan
This was very yummy! My first time making homemade biscuits and they turned out great. I added and extra 10 minutes in the oven after reading other reviews. I didn’t love having to wash two big dishes though, my laziness for the win. Wondering if I could have just stuck the biscuits on the soup in my Dutch oven and put it in the oven without having to dirty a casserole dish? Might try that next time.
Hey Hannah,
Thanks for giving the recipe a try! You could certainly give that a try next time. Please let me know if you have any other questions! xTieghan
Hi!
Just came out of the oven smells amazing and the biscuits look like they turned out great! But the casserole is very runny. Any tips? It never really thickened after I added the milk and cheese…. I’m sure I did something wrong cause I’m not the best cook but I had to try this cause it looked to yummy!
Thanks!
Hey Rachael,
So sorry about that! I would recommend simmering until the dish starts to thicken. Please let me know if you have any other questions! xTieghan
So this sauce didn’t even come close to thickening on it’s own as directed. But I threw in a corn starch slurry and had a much better consistency.
The biscuit topping needed a lot more buttermilk than it called for, but that’s no biggie.
Just be prepared to add another thickening agent to the gravy and maybe even double the buttermilk.
The red pepper is no joke! I loved the heat heat and the spice heat of this dish, perfect for a fall night.
This recipe makes a TON of food. I split it with my mom and I still have a whole lot of leftovers. For which I am very excited! Definitely keeping this one!
I am really glad this recipe turned out so well for you both, Karin! Thank you for trying it! xTieghan
I made this last night and it was a huge hit! I was nervous since I had never made biscuits before but your recipe was so easy to follow. I will definitely be making this again! 🙂
I am really happy to hear that, Katie! Thank you! xTieghan
Delicious Sunday dinner with the family. So easy to make! I added a little bit of shredded chicken to it about 3/4cup to give it some protein.
Thank you so much Jill! xTieghan
Thanks so much for the recipe! it was amazing and so nice to try something different – everyone loved it 🙂
Thank you so much Jaz! I am really glad you enjoyed this recipe! xTieghan
I made this tonight almost exactly as written. I was out of veggie stock but I had some beer so I used half beer and half water (beer cheese soup is a thing, right?). I subbed coconut milk (but still used the cheese) and none of us could taste the coconut. Next time I might chop my broccoli smaller and maybe even add more veggies? So good. The biscuit was crumbly and perfect for soaking up the sauce, and almost dumpling-like on the bottom.
Hi Caroline! I am really glad this recipe turned out so well for you! Thank you for trying this one!! xTieghan