SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING
Why should summer fruits have all the fun? A bounty of seasonal vegetables are baked under a blanket of biscuits, making the perfect dish for meatless Monday or to accompany meat or fish off the grill.
Provided by Food Network Kitchen
Time 2h15m
Yield 10 servings
Number Of Ingredients 23
Steps:
- For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
- Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
- Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
- For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
- Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.
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Isis Smith
[email protected]I was looking for a new cobbler recipe, and this one caught my eye. I'm so glad I tried it! The cobbler was delicious, and the biscuit topping was perfect. I'll definitely be making this again.
Jackelin Gongora
[email protected]This cobbler is the perfect comfort food. It's hearty, flavorful, and filling. I love that it's also relatively easy to make. I'll definitely be making it again and again.
sojol Mahmud
[email protected]I'm not a big cook, but this recipe was easy to follow and the cobbler turned out great! My husband and kids loved it. I'll definitely be making it again.
Md Askar
[email protected]I made this cobbler for a potluck, and it was a huge success. Everyone loved it! I even had people asking for the recipe. I'll definitely be making it again for future potlucks.
Rajesh Khadka
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. I love that it's so versatile. I can change up the filling and the topping depending on what I have on hand.
Ginny Belcher (Mistikal)
[email protected]I'm a vegetarian, so I made this cobbler with tofu instead of chicken. It turned out great! The tofu absorbed all the flavors of the filling, and the biscuit topping was perfect.
Levina Denard
[email protected]This cobbler is a great way to use up leftover chicken or turkey. I also added some chopped vegetables to the filling, and it turned out even better.
Meer khan
[email protected]I was looking for a new cobbler recipe, and this one caught my eye. I'm so glad I tried it! The cobbler was delicious, and the biscuit topping was perfect. I'll definitely be making this again.
abu Khan
[email protected]This cobbler is the perfect comfort food. It's hearty, flavorful, and filling. I love that it's also relatively easy to make. I'll definitely be making it again and again.
Thilochana Lasith
[email protected]I'm not a big cook, but this recipe was easy to follow and the cobbler turned out great! My husband and kids loved it. I'll definitely be making it again.
Mohamed Yagere
[email protected]I made this cobbler for a potluck, and it was a huge success. Everyone loved it! I even had people asking for the recipe. I'll definitely be making it again for future potlucks.
Mongontulga N
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. I love that it's so versatile. I can change up the filling and the topping depending on what I have on hand.
Sajieen Sajieev
[email protected]I'm a vegetarian, so I made this cobbler with tofu instead of chicken. It turned out great! The tofu absorbed all the flavors of the filling, and the biscuit topping was perfect.
Bismark Dadzie
[email protected]This was a bit more work than I expected, but it was worth it. The cobbler was absolutely delicious, and my friends and family raved about it. I'll definitely be making it again for special occasions.
Ayan Femz
[email protected]I'm so glad I found this recipe! It's a great way to use up leftover chicken or turkey. I also added some chopped vegetables to the filling, and it turned out even better.
Magenta Watson
[email protected]I followed the recipe exactly, and it turned out perfectly. The only thing I would change is to add a bit more salt and pepper to the filling. Other than that, it was delicious!
urmi nasrin
[email protected]This recipe was a real winner! My family loved it, and I'm sure it will become a regular in our dinner rotation. The leftovers were even better the next day.
Salvador Ibarra
[email protected]I'm not usually a fan of cobblers, but this one changed my mind! The combination of the savory filling and the sweet biscuit topping was divine. I especially loved the crispy cheese crust on top.
Kallo 1 tv
[email protected]This savory cobbler was the perfect winter comfort food. The filling was hearty and flavorful, and the cheddar biscuit topping was flaky and golden brown. I'll definitely be making this again soon.