Preheat oven. Set your oven to 350 °F (175 °C).

Cook beef & onions. In a large nonstick skillet over medium-high heat, add the ground beef. Stir in the diced onion and garlic, crumble the beef, and cook until no pink remains and onions are soft.

Make creamy filling. To the hot beef mixture, add the cheddar soup, cream of mushroom soup, milk, salt, and pepper. Stir gently until well combined and smooth.

Add cheese. Fold in 1 cup of your shredded cheddar cheese while the filling is still hot, so it melts in. Then remove skillet from heat.

Prepare baking dish. Spray a 9×13‑inch baking dish with cooking spray. Pour the beef filling in and spread it evenly.

Top with cheese. Sprinkle the remaining 1 cup shredded cheddar cheese over the beef layer.

Make biscuit batter. In a mixing bowl, combine the Cheddar Bay Biscuit mix (exclude the seasoning packet for now), the shredded cheddar, and the milk. Stir until lumps are gone but be gentle — overmixing means a tougher topping.

Add the biscuit layer. Pour or drop the biscuit batter over the beef mixture, spreading as evenly as possible without mixing into the filling.

Bake. Place the dish in the oven and bake for 50–55 minutes, or until the biscuit topping is golden brown across the top.

Brush butter & seasoning. In a small bowl, combine the melted butter with the seasoning packet from the biscuit mix. After baking, remove the cobbler and brush this butter‑seasoning mixture over the top.

Let it rest. Allow the dish to rest for about 5 minutes. This helps the filling thicken slightly and makes slicing easier.

Garnish & serve. Sprinkle fresh chopped parsley over the top just before serving. Then slice into portions and enjoy!