Step 1: Preheat oven to 375°F (190°C).
Step 2: In a large oven-safe skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
Step 3: Add diced yellow onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
Step 4: Sprinkle the flour over the beef and onion mixture and stir to coat. Cook for 1 minute.
Step 5: Pour in the beef broth, diced tomatoes, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a simmer, stirring occasionally, and cook for 5-7 minutes until the sauce thickens slightly.
Step 6: Stir in the frozen mixed vegetables and heat through. Remove the skillet from the heat.
Step 7: Prepare the Cheddar Bay Biscuit dough according to package directions, adding an extra 1/2 cup of shredded sharp cheddar cheese to the mix before adding milk and butter. Mix until just combined.
Step 8: Drop spoonfuls of the biscuit dough over the hot ground beef filling. You can gently spread them slightly, but don't press down.
Step 9: Bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through. The internal temperature of the biscuits should reach 200-205°F (93-96°C).
Step 10: While the cobbler bakes, melt 2 tablespoons of butter. Once the cobbler is out of the oven, brush the tops of the hot biscuits with the melted butter (you can optionally mix in a pinch of garlic powder for extra flavor).