Homemade Broccoli Cheddar Cobbler.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
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
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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!
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very good. Thank you for sharing!,.,.,
I am so glad you like this!
hey girl- this looks amazing! yummy for my tummy!
Thank you so much Shawnna!
Yum Yum YUMMM! This is comfort food to another level!! Looks SO good!
Such a comfort food! Thank you Sheenam!
Contratulations for recipe. It seems so delicious!
Thank you André!
Genius recipe. Thank you for sharing your passion and skills!
Thank you so much Amy!
It is frustrating that so many rate recipes on this site because they “look amazing, sound awesome”. It seems that there are few reviews from those who have actually made the recipe. I read all reviews and learn a lot from them, I appreciate those reviews which are helpful.
Hi Nancy! Many people rate the recipes on the presentation in the photos as well. I hope you understand and enjoy this recipe! Thank you!
Comfort food for cold days? Yes! Please! I’m so ready for autumn/winter, time to start cooking like it too!
Oh, and this looks amazing, I’m definitely making these when I have guests over next! Thank you!
Love that! I hope all of your guests love this recipe, Inge! Thank you so much!
This looks ah-mazing and I can’t wait to try it this weekend. Your recipes always please! I’m curious about how much pepper to add in the biscuits-is it mire if a crack pepper to what you think is best for your needs? Thanks so much for sharing!
HI! I use about 1/2 teaspoon of black pepper, but if you love pepper 1 teaspoon is great too! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Looks so yummy!! There’s no pepper listed under the biscuit ingredients although the recipe references adding it. How much do you use?
I use 1/2 teaspoon. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Well there goes my waistline haha this recipe looks amazing can’t wait to try it this weekend with your pumpkin muffins.
Sounds like an amazing weekend Charmaine! I hope you absolutely love these recipes!
Would non-dairy milk like almond or coconut give it the same richness without altering the flavor too much?
I think canned coconut milk will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I agree Nancy! Wish there was a separate review section for comments from people who actually made the recipe. Although the photos and descriptions are tough to not comment on. The food looks and sounds fabulous.
Thank you Em! Yes, sometimes people rate the photos and presentation because they know how hard I work on it. I hope you understand and enjoy this recipe!
People rate the recipes and comment knowing that Tieghan’s recipes are going to be yummy. Also to show their appreciation for all the hard work she puts into them, photographs them, and then gives us the recipes! It’s all with enthusiasm and gratitude from her too!
Have a great weekend coming Tieghan!
Thank you so much J! This is seriously so sweet! I hope you have a great weekend and love this recipe if you get a chance to try it!
I have been making almost every recipe Tieghan posts every day (I just can’t help myself, they are always exactly what I crave!) and I can say from actually making them that they are ALWAYS delicious and usually pretty straight forward and easy. They even look like the pictures when I make them, which makes me feel pretty good about my cooking skills! II often have all the ingredients in my fridge/pantry already which is why I can make them the day she posts them! I love your cookbook and the recipes you post here Tieghan. Thank you for making my husband think I am a gourmet chef every night!
Awh I love hearing that Laura! And I am so glad you and your husband are loving the recipes you are making! Thank you!
YUM! I can’t wait to make this!
Thank you so much Molly!
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!
@ “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.
@ Jackie. I have made her recipes, so get over yourself! ?
Have a great weekend!
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!
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
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!
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!
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!
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!
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!
Delicious, warm, wintery bowl of ‘love & bear hugs’ coziness!❤️
Thank you so much Gia!
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
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!
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!
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 made this for the first time last week, and again today. This is seriously one of the best things ever to come out of my kitchen! Thank you!
Thank you Lisa! I am so glad you loved this!
Hi! What can I use if I don’t have nutmeg ?
HI! You can just omit the nutmeg. Please let me know if you have any other questions. Hope you love this recipe. Thanks so much! ?Tieghan
Oh dear, made this last night and it didn’t turn out right. The soup base was too liquid and my bicuits stayed desperately flat lol. Problem with my baking powder? The taste was great though, so I’ll try it again next week! Do you think I can replace the broccoli with kale? Thanks!
HI! Did you change anything about the recipe? And yes, sounds like your baking powder might be bad. You can use kale, that will be great! Please let me know if you have any other questions. Glad you love this recipe. Thanks so much! ?Tieghan
Loved this recipe! I added a bit more cayenne, used 2% milk, and mild cheddar. I was a little short on flour so made drop biscuits instead of rolling them out. It cooked for about 40 minutes to get the biscuits brown. We loved how this turned out. It was delicious!
Thank you so much Allison! I am so glad you loved this recipe!
What kind of butter for the soup and biscuits? Salted or unsalted? Thank you !
I like to use salted butter. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I made this and it was delicious! The only thing I would add is that I used a little more buttermilk in the biscuits, probably closer to 3/4 cup instead of 1/2 cup.
Thank you Kim!
This was SO good and comforting on such a rainy and cold day! And pretty simple to make! I did add shredded chicken for my kids for a little extra protein. Looking forward to leftovers for lunch today!
I am so glad you loved this Christina! Thank you!
Just made this and its fantastic. My 5 year old asked for seconds (i skipped the cayanne for her taste and just added to my bowl) . Quick and easy dinner that i will definatley be making again. Thanks for all of your recipes and hard work, i appreciate it!
I am so glad you all loved this Nicole! Thank you!
I knew when I saw this recipe for the first time that I wanted to make it as a comfort meal at some point. Little did I know that I would be making it for my family after losing my brother-in-law to brain cancer. As we’ve been grieving together the past 10 days, I’ve made a few different meals. Today, knowing how hard of a week it’s been for everyone, I wanted to make something super comforting for everyone…this recipe came back to my mind. It was indeed just the right thing…delicious, nourishing and perfect for another night (I’m on UK time) of sharing about my brother-in-law and crying together. Thank you, Tieghan, for all that you do…you’re a bright star in this world!
Hi Jeannine! I am so sorry to hear that. I hope this meal was comforting for all of you. Thank you so much for trying it!
I made this for dinner last night and it was delicious! I followed the recipe as written and it came out great. I doubled the soup part of the recipe so we would have extras for lunches this week, and if you’re planning to have leftovers, I recommend baking the extra biscuits on a sheet pan so they don’t become soggy from sitting on top of the soup for a day or two before you eat it.
Thank you so much Brittany! I am so glad you loved this recipe!
I really love this recipe! Very easy to make and very flavorful.
Thank you so much Bella!
This looks amazing! I have all the ingredients except buttermilk. Is there anything I can substitute? I’d love to make it tonight for dinner without having to go to the store!
HI! You can use an equal amount of milk, preferably whole milk. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
100/10 this is the best recipe of hers I’ve ever made. Asked my spouse how much he would pay for a bowl of this & he said $83.25 ha-ha-ha. Next time I make this I’m adding chicken!
That is so amazing! Thank you so much for trying this Emily! xTieghan
I don’t feel well today and really wanted comfort food so I made this (had it pinned for a while). So damn good! i did add a bit of salt to the biscuits, based on personal preference experience, but otherwise this recipe is spot on. Thanks!
I am so glad you made this and I hope it made you feel a bit better, Anita! Thank you so much! xTieghan
Delicious! I didn’t have time to make the biscuits. So I used Pillsbury Grands biscuits on the top. Everyone in my family enjoyed it without any changes. Thank you.
Thank you so much Diane! I am so happy to hear that! 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
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
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 ???
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
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
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
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
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
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
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
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 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Made this tonight and everyone loved it! Very flavorful. Would definitely make again!
Thank you Amy! 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
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 great. The biscuit topper was delicious, I did them more like giant drop biscuits then rolling them out. It was more soupy then solid, but it was delicious. And a great meal for the cold rainy week we’ve been having. Paired great with a meatloaf for an extra bit of warming in the soul.
Hey Sarah,
I am so thrilled that you have enjoyed this recipe! Thanks so much for making it:) xTieghan
Made this for my family today! So DELICIOUS! I didn’t have cayenne so I added paprika and chili flakes instead. Probably not the same but we enjoyed it!
This is getting added to our regular winter rotation!! Thank you!
Hey Tatiana,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
This turned out so great! Everyone in our family enjoyed it. Followed the recipe to a T, the only thing I changed was I didn’t have buttermilk so I made my own.
Hey Katie,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
I just made this for dinner! Absolutely delicious and perfect for a snow day dinner! I changed it up just a bit and added cubed chicken and topped it with cheddar cornbread drop muffins because I don’t trust my biscuit skills. It’s totally comforting and I can’t wait to enjoy it over the next few days.
Hey Amy,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
I never comment on something I haven’t tried, and reading reviews for this I see I’m not the only one. Having said that, I haven’t tried this but have to comment because I am amazed at the idea of a savory cobbler. The potential is boundless. Thanks for the great ideas.
Thanks so much Karla! I hope you love the recipe:) xTieghan
This is so good! It popped up as a suggested recipe and I just had to have it since I LOVE Panera broccoli cheddar soup. Then I had to wait 2 weeks to make it since we’re in the middle of a kitchen refresh. It was worth the wait! The only swap I made was using water since I didn’t have broth on hand, 2% milk instead of whole, and dried thyme instead of fresh. So delicious! Thank you so much for this recipe.
Hey Megan,
Thanks a lot for making this recipe, it makes me so glad that it was enjoyed. Have the best weekend!! xTieghan