This Broccoli Cheese Biscuit Cobbler is a thickened version of creamy broccoli cheese soup topped with flaky buttermilk parmesan biscuits.
Love broccoli cheddar soup?
If so, you’re gonna love this comforting Broccoli Cheddar Cobbler! Seriously, this meal will warm your soul on a chilly day, and the entire family will love it! It’s pretty simple to make, too, and the ingredients are easy to find.
The basic process for this meal is to make a creamy broccoli filling on the stove first that features chopped onion, fresh broccoli, milk, and sharp cheddar cheese. It’s seasoned with nutmeg, a pinch of cayenne, and Italian Seasoning for some deep flavor.
It’s worth noting that this was a delicious and filling meatless meal that I served with a nice side salad. However, you could always add some shredded chicken for protein, if desired.
INGREDIENTS
2 tablespoons olive oil
3 tablespoons butter
1 yellow onion, diced
2 cloves garlic, minced
1 large carrot, diced
1/2 cup all-purpose flour
3 cups chicken or vegetable broth
4 cups broccoli florets, roughly chopped
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon ground nutmeg
1/2 teaspoon dried thyme
2 cups whole milk
2 1/2 cups sharp cheddar cheese, grated
FOR THE BISCUITS:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup Parmesan cheese, grated
1/2 cup (1 stick) cold butter, grated
1/2 cup buttermilk, chilled
PREPARATION
Preheat oven to 375°F.
In a large pot over medium heat, heat olive oil and butter. Once hot, add onion and carrot and cook until soft, about 10 minutes. Add garlic and cook 1 minute more.
Stir in flour and cook about 1 minute. Gradually stir in broth.
Add broccoli, bay leaf, paprika, nutmeg, and thyme, and season with salt and pepper. Bring to a simmer, then reduce heat and cook until broccoli is tender, about 10 minutes.
Discard bay leaves, then stir in milk and cheese until cheese has melted. Continue cooking until mixture has thickened, if needed. (About 10 minutes.)
Transfer to a 9×13-inch baking dish.
To make the biscuits, combine flour, baking powder, parmesan cheese, and salt in a large bowl. Add the grated butter and toss together.
Add buttermilk, mix until just combined, then add more buttermilk if needed.
Turn dough out onto a clean surface and roll into a 1-inch thick rectangle. Cut into 6 biscuits.
Place biscuits on top of broccoli cheddar mixture, then brush each with buttermilk.
Bake until bubbly and biscuits are golden brown, 25-30 minutes. Enjoy!
ADAPTED FROM halfbakedharvest.com