Savory Cobbler with Cheddar Biscuit Topping
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 524
- Total Fat
- 29
- Saturated Fat
- 15
- Carbohydrates
- 51
- Dietary Fiber
- 7
- Sugar
- 11
- Protein
- 18
- Cholesterol
- 62
- Sodium
- 959
- Total: 2 hr 15 min (includes resting time)
- Active: 55 min
Ingredients
Vegetables:
1/4 cup olive oil
1 cup grated Parmesan
1/2 cup finely chopped fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
1 medium eggplant, sliced into 1/4-inch rounds
2 1/4 pounds ripe tomatoes (about 6 medium), sliced into 1/3-inch rounds
4 ears corn, kernels cut from cobs (about 4 cups)
1 medium yellow squash, sliced on the bias into 1/4-inch ovals
1 small yellow onion, sliced into 1/4-inch rounds
1 red bell pepper, sliced into 1/4-inch rings
1 medium zucchini, sliced on the bias into 1/4-inch ovals
Biscuit Topping:
2 1/2 cups all-purpose flour (see Cook's Note)
2 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, very cold, plus 2 tablespoons, melted
6 ounces sharp yellow Cheddar, grated (about 1 1/2 cups)
3 scallions, thinly sliced
1 cup sour cream, very cold
3/4 cup milk, very cold
Directions
- 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)