Vegetable Cobbler with Cheddar Biscuits

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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


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. 


Vegetable Cobbler with Cheddar Biscuits

11 11 11
WW Freestyle: 10
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
This Vegetable Cobbler with Cheddar Biscuits recipe is a delicious and creamy vegetable dish topped with soft and cheesy cheddar biscuits.
Course: Dinner
Cuisine: American
Servings: 6
Calories: 283


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


  • 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.


Nutrition Facts
Vegetable Cobbler with Cheddar Biscuits
Amount Per Serving
Calories 283 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g40%
Cholesterol 33mg11%
Sodium 563mg23%
Potassium 484mg14%
Carbohydrates 29g10%
Fiber 3g12%
Sugar 8g9%
Protein 8g16%
Vitamin A 780IU16%
Vitamin C 9mg11%
Calcium 172mg17%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: vegetable cobbler, vegetarian dinner idea, vegetarian dinners

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17 Responses
  1. Karen

    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. Laurel

    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 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. Janet

    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!

  4. amanda @ fake ginger

    Love those biscuits! This looks so comforting and delicious. I’m with you about Sunday. I literally slept all day and then started panicking because I didn’t have enough time to get everything done. Ugh!

  5. Anna @ Crunchy Creamy Sweet

    We have snow in the forecast for next week. I am going to have to add this to our menu – looks so comforting! Pinned!

  6. Ashlyn @ Belle of the Kitchen

    This looks amazing! I’m always looking for more ways to use eggplant. Definitely going to make this!

  7. Jamie

    I never find eggplant bitter or boring but I do find it difficult to cook until tender. I absolutely love what you did with it here and I have to make this. I love finding great vegetable recipes that I can serve as a main course. And I love topping stews with biscuits so your idea to make this topped with biscuits is fantastic!

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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