This rustic savory cobbler balances the bounty of summer vegetables with a filling cheddar biscuit topping. The veggies are some of the easiest ones to grow here where I live, so I imagined harvesting summer vegetables from the garden and throwing this dish together. I used Tillamook Medium Cheddar Cheese for the cheddar biscuit topping. Tillamook is a farmer-owned cheese company committed to making high quality cheese with no artificial ingredients. Tillamook has been a longtime favorite out West, but it is finally nationwide. Click here to find out where you can find some!
For the Cobbler:
2 tbsp olive oil
1/2 Vidalia onion, diced
1 clove garlic, diced
1 tbsp fresh thyme
1 large yellow squash, thinly sliced into half moons (about 1 cup)
1 large zucchini, thinly sliced (about 1 cup)
1 pint cherry tomatoes, halved
2 kale leaves, julienned (about 1/2 cup)
1 tsp salt
2 tbsp flour
For the Cheddar Biscuit topping:
1 1/2 cup all purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp sugar (I used coconut sugar, but white sugar works fine too)
5 tbsp cold butter, cut into small pieces
2/3 cup buttermilk, plus 1 tbsp for brushing
1 cup cheddar cheese, shredded (I used Tillamook Medium Cheddar)
Sautee onions in olive oil over medium heat for about six minutes or until translucent. Add garlic and thyme and stir. Add squash and salt and pepper and continue cooking, stirring occasionally, for about 5 minutes. Add the tomatoes, stir, and continue cooking over medium heat for about 5 more minutes. Stir in the kale. Add the two tablespoons of flour, stir, and transfer mixture to a baking dish.
Preheat oven to 375 degrees Fahrenheit. In a large bowl, whisk together the flour, salt, baking powder, and sugar. Add the cold butter and use your hands to mix until the texture is like gravel. Add the cheese and buttermilk and stir until just combined.
Drop large spoonfuls of the batter over the top of the vegetable mixture. There is really no wrong way to go about this, so don't be too precious about it. This dish is supposed to be rustic. Using a pastry bush (or your fingers if you don't have one), brush the tops of the biscuits with the remaining tablespoon of buttermilk. Bake for about one hour or until the biscuits are golden brown.