In this Post: Broccoli and Cheddar Cobbler
This Broccoli and Cheddar Cobbler is one of the coziest, most warming recipes – perfect when you want to weave a little comfort into your nighttime meal routine. Broccoli and cheddar is a classic flavor combination – one that I love – and tucking those flavors into a cheesy, creamy (albeit, healthy) mixture and then cobbling the top with some fresh, peppery and buttery buttermilk biscuits is just about the best way to highlight them that I can think of.
This one-dish meal comes together easily and relatively fast; just cook together the vegetables in a large pot in copious amounts of olive oil until tender, coat with flour, and then drown in milk, creating a thick and rich-seeming sauce that is actually packed with healthy components. All of this to say, when you’re eating a big bowl full of fresh, good-for-you vegetables, you’ve unquestionably earned yourself a giant buttermilk biscuit … or two.
Enjoy this one, guys.
Broccoli & Cheddar Cobbler
Ingredients
- 2 Tbsp olive oil plus extra as needed
- ½ large onion diced
- 2 large carrots thinly sliced
- 1 leek washed, trimmed and sliced
- 4 cups broccoli florets give or take
- 2 large garlic cloves minced
- Salt and pepper
- 1/3 cup all-purpose flour
- 1 cup vegetable or chicken stock
- 2 cups whole milk
- 2 cups shredded sharp cheddar
For the Biscuits
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp salt
- 1 tsp freshly cracked black pepper
- 8 Tbsp 1 stick unsalted butter, very cold and grated on a box grater
- 1 cup cold buttermilk plus more for brushing
Instructions
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Preheat your oven to 375 degrees F. Spray a large baking dish with non-stick spray.
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To make the cobbler, add the oil to a large pot set over medium heat. To the oil, add the diced onion, sliced carrots, leek, and broccoli. Season to taste with salt and pepper. Cook the veggies for 8 to 10 minutes, stirring frequently, until they’ve all softened (especially the broccoli).
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Add the minced garlic and cook, stirring constantly, for one minute more. Add a few more tablespoons of oil to the pan, to help cook the flour that we’ll add next. Sprinkle the flour over the veggies in the pan and stir to coat everything and cook the rawness out of the flour; about 2 minutes.
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Add the stock and stir to cook and loosen the bits off the bottom of the pan. Add the milk – you might need more than 2 cups here. Add milk until it’s just covered the vegetables in the pan. Stir, allowing the milk to thicken and bubble. Once it starts bubbling, turn off the heat and add the cheese. Stir to combine. Taste for seasoning and add salt until it’s well-seasoned.
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Pour the mixture into your prepared baking dish.
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Meanwhile, make the biscuits. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the chilled/grated butter and using a fork or your fingers, work it into the flour until well-combined. You should have a shaggy, buttery mixture with the butter being evenly distributed throughout.
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Add the buttermilk and stir just until combined. Transfer the biscuit mixture to a floured work surface and pat into a rectangle, about 1” thick. Cut the mixture into 6 biscuits of equal size and top the cobbler with the biscuits. Brush with a little extra buttermilk and bake for 30 minutes, or until the biscuits are golden on top and cooked through and the veggie mixture is bubbling away.
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Enjoy hot, right away.
