How to Make a Savory Cobbler with Cheddar Biscuit Topping

This dish is the most comforting way to celebrate summer produce.

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Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Photo By: Josh Grubbs

Summer's Bounty

So, you saw all that beautiful summer veg at the farmer's market and just went for it. Now you've got a fridge full of the good stuff, but maybe you're just not feeling grilled zucchini this week? Make this instead.

Get the Recipe: Savory Cobbler with Cheddar Biscuit Topping

Make a Parmesan-Herb Mixture

Stir together 1 cup grated Parmesan, 1/2 cup finely chopped fresh parsley, 2 teaspoons minced fresh rosemary, 2 teaspoons minced fresh thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.

Start the Biscuit Dough

Whisk together the 2 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 2 teaspoons sugar, 1/2 teaspoon baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate 6 tablepsoons unsalted very 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.

Add the Cheese and Sour Cream

Stir 6 ounces grated sharp yellow Cheddar and 3 thinly sliced scallions into the flour mixture. Make a well in the center, then add 1 cup very cold sour cream and 3/4 cup very cold milk to the well.

Stir Again

Stir with a wooden spoon just until the ingredients are moistened.

Layer the Eggplant

Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil. Take 1 medium eggplant, sliced into 1/4-inch rounds and spread 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.

Add Tomatoes and Corn

Next take 2 1/4 pounds ripe tomatoes sliced into 1/3-inch rounds and 4 ears corn, kernels cut from cobs. 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 Squash and Onions

Next up is 1 medium yellow squash, sliced on the bias into 1/4-inch ovals and 1 small yellow onion, sliced into 1/4-inch rounds. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top.

Layer the Bell Pepper

The next layer is 1 red bell pepper, sliced into 1/4-inch rings. Place the rings over the onions and then another 1/4 of the Parmesan mixture.

Zucchini Comes Last

Finally, take 1 medium zucchini, sliced on the bias into 1/4-inch ovals. Top the rest of the veggies with this last layer of zucchini and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle 2 tablespoons of oil over the top.

Top With the Biscuit Dough

Using a cookie scoop or large serving spoon, drop scant 1/2-cup biscuit dough mounds evenly spaced over the top of the vegetables.

Bake and Brush With Butter

Bake at 350 degrees F (on a rack in the lower third of the oven) 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 2 tablespoons melted butter and let rest for 20 minutes before serving.