Preheat your oven to 350°F.
In a large non-stick skillet over medium-high heat, add the ground beef.
Stir in the diced onion with the beef.
Break up the ground beef thoroughly and cook until it is browned all the way through.
Once the beef is fully cooked, stir in the cheddar soup, cream of mushroom soup, milk, salt, and pepper until everything is well combined.
Add 1 cup of shredded cheddar cheese to the skillet and mix. Remove the skillet from heat.
Spray a 9 x 13-inch baking dish with cooking spray.
Pour the beef mixture into the prepared dish, spreading it out evenly.
Sprinkle 1 cup of shredded cheddar cheese over the top of the beef mixture.
In a large bowl, pour in the biscuit mix, reserving the seasoning packet for later.
Add the remaining shredded cheddar cheese and milk to the biscuit mix. Stir until no large lumps remain.
Spoon the biscuit batter evenly over the beef mixture in the baking dish.
Bake in the oven for 50 to 55 minutes, or until the biscuit topping is golden brown across the surface.
Remove the cobbler from the oven.
Mix the melted butter with the reserved seasoning packet from the biscuit mix.
Brush this butter mixture over the top of the cobbler.
Let the cobbler rest for 5 minutes to allow the butter to soak in and the filling to thicken.
Sprinkle fresh chopped parsley over the top if desired.
Serve and enjoy!