Vegetable Cobbler with Cheddar Biscuits

This Vegetable Cobbler with Cheddar Biscuits recipe is a delicious and creamy vegetable dish topped with soft and cheesy cheddar biscuits.

Overhead view of Vegetable Cobbler with Cheddar Biscuits in a baking dish


Happy Sunday, you guys! This is my favorite day of the week. I absolutely love love love Sundays!

‘Cept… I truly dislike Sundays once 7 pm rolls around. Suddenly, I’m rushed to get everything done – all the things piled up on the dinner table since Friday – and at that point, I basically hate everyone and everything.
But then, around 9 pm, I’m all like, OH Ok… that wasn’t so bad… but in fact it was!

So is this November-thing really happening? Turkey Day is approaching?? Already!? We’re over a week into November and I’m still in August mode. I already miss Summer…

I also heard that the Polar Vortex is about to reappear … that’s so unfair. Last year during the Polar Vortex we were stuck inside for three days straight. These Blueberry Scones were the only good thing that resulted from that whole ordeal. And a $358.00 charge over at Amazon. I was bored. 

Vegetable Cobbler topped with Cheddar Biscuits in a baking dish

VEGETABLE COBBLER: AN EASY VEGETARIAN DINNER IDEA

You see this picture above? This is how we’re going to cure the Vortex blues – with comfort food. 

Our 2nd fridge, the one that’s in the garage, is filled with beer and vegetables. What a combo, right? But that’s the way it is. I buy a lot of veggies and some of those beauties have to sleep with the beer.

As I was trying to think of ways to use up some of those veggies, an eggplant and a tomato jumped at me and I couldn’t refuse them. The Vegetable Cobbler was under way. 

Cheddar Biscuit dough being dolloped on top of Vegetable Cobbler in a baking dish

Usually, when it comes to vegetables, I just throw ’em in the pan and know that the result is never short of greatness. However, eggplant?? Um… eggplant needs a bit of work, don’t you think? It’s a little bitter and kinda boring. But pretty! 

Thus, this time around I went just a little overboard with my veggies and topped them with biscuits. Nothing new, I know, but why didn’t I do this sooner? To all my veggies!! This vegetable cobbler stuff is fantastic!

In all honesty, you guys, I couldn’t stop eating this. The first time I made it, I just sat above the stove and ate it straight from the pan. My favorite way to eat just about anything. Dinner plates are so overrated. 

Overhead view of Vegetable Cobbler with Cheddar Biscuits in a baking dish with one serving removed

Me thinks you need to have this for dinner. It’s warm, it’s comforting, it’s veggie-full and there’s biscuits on top. With cheese. 

ENJOY!

Vegetable Cobbler with Cheddar Biscuits | www.diethood.com | Chunks of delicious vegetables topped with soft and cheesy cheddar biscuits.

Vegetable Cobbler with Cheddar Biscuits

Katerina | Diethood
This Vegetable Cobbler with Cheddar Biscuits recipe is a delicious and creamy vegetable dish topped with soft and cheesy cheddar biscuits.
Servings : 6
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr

Ingredients
  

For the Vegetables
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 eggplant , diced
  • 1 yellow onion , diced
  • 2 fresh tomatoes , diced
  • 2 garlic cloves , minced
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the Biscuits
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2- cup shredded cheddar cheese
  • 1 teaspoon Italian Seasoning
  • 2/3- cup milk

Instructions
 

  • Preheat oven to 400.
  • Lightly grease a 9x9 baking dish with cooking spray and set aside.
  • Heat olive oil and butter in a large skillet.
  • Add eggplant, onion and tomatoes; cook over medium-high heat for 10 minutes, stirring occasionally, until eggplant is tender.
  • Add garlic and cook for a minute longer.
  • In the meantime, in a small mixing bowl whisk together milk, flour, salt and pepper.
  • Stir the milk mixture into the vegetables and bring to a boil, stirring constantly.
  • Continue to cook for 3 minutes or until sauce is thickened.
  • Transfer the mixture to the previously prepared baking dish and set aside.
  • In a small mixing bowl, whisk flour, baking powder and salt.
  • Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
  • Stir in cheese and Italian Seasoning.
  • Add milk and stir just until moistened.
  • Drop by rounded tablespoonfuls over the eggplant-mixture.
  • Bake for 25 to 30 minutes, or until biscuits are golden brown and filling is bubbly.
  • Remove from oven and let stand 10 minutes.
  • Serve.

Notes

RECIPE SOURCE: DIETHOOD
 

Nutrition

Calories: 283 kcal | Carbohydrates: 29 g | Protein: 8 g | Fat: 15 g | Saturated Fat: 8 g | Cholesterol: 33 mg | Sodium: 563 mg | Potassium: 484 mg | Fiber: 3 g | Sugar: 8 g | Vitamin A: 780 IU | Vitamin C: 9 mg | Calcium: 172 mg | Iron: 1.6 mg | Net Carbs: 26 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: vegetable cobbler, vegetarian dinner idea, vegetarian dinners
Did you make this recipe?Take a pic and let us know how it was!

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 MORE DINNER IDEAS:

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SAUSAGE STUFFED EGGPLANT

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17 comments on “Vegetable Cobbler with Cheddar Biscuits”

  1. Really mixed this up with the veg, Used chickpeas, red bell pepper, peas, green peas, baby corn, onion and tomatoes but followed the recipe otherwise. Went down well but probably use more garlic next time or maybe make garlic bread chunks instead of the biscuits. It was also suggested to make Yorkshire pudding and fill with the veg mixture.

  2. So I’m new to this site looking for New & Exciting vegetarian dish ideas – This sounded so good with the exception of hating eggplant 🙁 – so I took the basics and modified a little – Yum Yum Yum – something new to add to the recipe trove, I omitted the eggplant and substituted a medium, firm zucchini, diced, used only 1/2 a medium onion, used Heirloom tomatoes, also added (1) 15 oz can of cooked Lentils rinsed and drained, (1) Cup of roasted corn kernels(I had in freezer and it sounded like a good fit) (1) cup chopped kale – I also added 3/4 tsp of Trader Joes 21 Salute seasoning to the milk mixture – Once everything was cooked and thick I stirred in 3/4 cup shredded Parmesan – made the biscuits as is but used WW Pastry Flour and 4 TBL butter – It was really good and for me as vegetarian dishes go it was a refreshing change of pace – no pastas or rice but had lots of substance. I think there are a lot of other combos that can be done using this basic recipe so Thank you so much for sharing

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Laurel!! You are very welcome, and I think I can’t wait to try your version of the recipe!! Sounds so good! Very happy you liked it. 😀

  3. Can you please tell me calorie and nutritional breakdown for vegetable cobbler with cheddar biscuits? thanks.

  4. This dish looks delicious! Just wondering if you can use other vegetables in this, and many add a little chicken or turkey – my husband wants meat!! Thank you!

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