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.
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  • Level: Easy
  • Total: 2 hr 15 min (includes resting time)
  • Active: 55 min
  • Yield: 10 servings
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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

  1. 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.
  2. Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.  
  3. 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.   
  4. 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.   
  5. 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.)