Next Post
Sweet Potato Gnocchi with Herbed White Wine Pan Sauce.
This post may contain affiliate links, please see our privacy policy for details.
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.
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
Servings: 6
Calories Per Serving: 1332 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
This post was originally published on October 3, 2018
Made this for dinner tonight and it was AMAZING! Perfect for a cool fall evening! Based on reading a few reviews, I let it thicken a little longer than 10 min after I added milk and cheese (more like 15) and added a little flour at that point. The biscuits did absorb some of the liquid, but it was a perfect mix of biscuit on time and moist on the bottom. I did not have cayenne so I used a few red pepper flakes but otherwise followed. May add some shredded chicken next time to add protein for the hubby. Great dish!
Thank you so much Justine! I am so glad you loved this!
I doubled the recipe since we had company for lunch. It was delicious, satisfying, and my omnivorous family didn’t miss the meat, which speaks volumes. I made a thicker base (since we knew we wanted it more like a pot pie) and kept it in the fridge until the following day, when I warmed it up while I made the biscuits for the top. Delicious!
That is so awesome! I am so glad you and your family loved this recipe Fibi!
Wow this was AMAZING. Talk about comfort food! I had to bake it for 20 minutes longer to get the biscuits to brown (they sank initially but popped up to the top as they baked). Also I added more cheese to the broccoli mixture to try and thicken it more. SO good.
I am so glad it turned out amazing for you Beth! Thank you!
What do you think about adding a sausage to the soup mixture ? Would that be weird? My husband loves some sort of protein but I want to make this so bad !
Hmm, I am sure it would be just fine, especially if you enjoy sausage! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Delicious, warm, wintery bowl of ‘love & bear hugs’ coziness!❤️
Thank you so much Gia!
Made this the other day! Super delish!! Great alternative to broccoli soup. And I added chicken so as to please the boys ?
Thank you Cara!
My daughter requests cheddar broccoli soup and grilled cheese sandwich for her bday dinner every year ( she’s now 27!). Now,she has a new favorite! I made her this for her birthday and added one change because prosciutto is also a favorite. I fried up a few pieces of prosciutto and added them to the biscuits just before I plopped the dough in the soup. I dislike when people review recipes and change the whole thing… this was just a little tweak.
Thank you for all of your amazing recipes that are always perfect as written!
I am so glad you enjoyed this Lindsay! Thank you so much!
This is the perfect autumn blend of flavors! Definitely a weekend recipe as the prep/cook time is a bit long for a workweek night but well worth every minute. The end result is the broccoli cheddar, warm biscuit recipe I’ve been waiting for.
Few things to note:
The cayenne has a slight kick (I loved it!) — but if you absolutely hate spicy I’d cut back on the 1/4 tsp.
For the biscuits, play around with the flour and buttermilk. I make lots of bread regularly and no day is the same! So if you need to add an extra splash of buttermilk or dash of flour to get the texture right, don’t worry. Also, my buttermilk biscuits sank when I added them to the casserole. But lo and behold, they rose and browned just like the pictures above. I baked mine for a little bit longer to ensure they browned, about 35 mins.
I’m a cheese fanatic, so I added a wee bit more than the recipe called for to the soup mix and then sprinkled some fine grated cheddar on top before baking! So delicious. Enjoy!
Thank you so much Carley! I ma so glad you enjoyed this!
I just made it for tomorrow nights dinner. It’s absolutely delicious.I did add mushrooms with the carrots and onions.This recipe would also be great adding shredded chicken breast.
Thank you so much Marcy! I am so glad you like this!
Yum made this tonight! I added about 5 thin slices cut up and crisped prosciutto to the biscuits before adding the buttermilk.
Thank you Lindsay!
Hi! I want to make this tonight but am confused about this step. Could you please explain?
Roll the dough out into a 1 inch rectangle and cut into 6 biscuits.
HI! I just mean to roll the dough out until it is about 1 inch in thickness. Then cut the dough into 6 biscuits. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this recipe yesterday. Very easy to follow directions- for my taste just a bit too much cayenne, but I will alter that. I always make the recipe the 1st time exactly the way it was written. My biscuits didn’t come out anywhere near that browned- and they actually took on the soup when I put them into the pot. As a result, they were very soggy. I’m going to make this again today- I think I’ll reduce the amount of cayenne and add more cheese (didn’t resemble broccoli and cheddar soup to me) and I will bake the biscuits separately and then place into the soup at the last minute. Overall the taste was good- a bit spicy, but I’m eating the leftovers as I write this so you can tell I’m enjoying it! Beautiful pictures as always!
Hi Jennifer! I hope this turns out better for you today than it did last time! Please let me know if your suggestions work better for you! Thank you!
@ Jackie. I have made her recipes, so get over yourself! ?
Have a great weekend!
@ “j”. How on Earth can you possibly rate a recipe that you’ve never tried?? You’re doing a huge disservice to the rest of us who want an honest opinion from someone that has actually made the recipe.
If you wish to comment on the beautiful photography, then do so. But by all means, do not give a false rating. It’s just wrong.
Hi Jackie! Some people simply come to my blog to see the photographs and read the post, so that is sometimes why they rate without trying the recipe. I hope you understand.
Just made this tonight for my family and it was a huge hit! My 14 year old boy initially complained when he saw that I had broccoli in it, then he took a bite, admitted it was the most delicious thing he had ever tasted and devoured it. My husband came home claiming he ‘wasn’t hungry’ because he had a snack late afternoon. Then proceeded to sit down and eat every bite on his plate in moments. I made a few small changes to reduce amt. of dairy for our family. So I used soy milk and earth balance butter as well as soy milk with lemon in lieu of buttermilk. Still used real cheddar cheese though. Completely delicious. Thanks Tieghan for this super comforting autumn dinner.
Wow that is so amazing! I am so glad you and your family loved this recipe, Laura!