SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING
Why should summer fruits have all the fun? A bounty of seasonal vegetables are baked under a blanket of biscuits, making the perfect dish for meatless Monday or to accompany meat or fish off the grill.
Provided by Food Network Kitchen
Time 2h15m
Yield 10 servings
Number Of Ingredients 23
Steps:
- For the vegetables: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch baking dish with 2 tablespoons olive oil.
- Stir together the Parmesan, parsley, rosemary, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a medium bowl.
- Spread the eggplant in a single layer on the bottom of the prepared baking dish, cutting rounds in half or overlapping slightly if necessary. Scatter 1/4 cup of the Parmesan mixture over the top of the eggplant. Top with a single layer of tomato slices, then scatter the corn kernels in an even layer over the tomatoes and follow with another 1/4 cup of the Parmesan mixture. Add a single layer of the yellow squash slices, then break the onions into rings and scatter over the top. Layer over the bell pepper, then another 1/4 cup of the Parmesan mixture; top with a layer of zucchini slices and finish with an even sprinkling of the remaining Parmesan mixture. Drizzle the remaining 2 tablespoons olive oil over the top.
- For the biscuit topping: Whisk together the flour, baking powder, sugar, baking soda, 1 teaspoon salt and 1/4 teaspoon pepper in a large mixing bowl. Grate the cold butter on the large holes of a box grater and stir into the flour mixture so all the butter pieces are coated with flour. Stir the Cheddar and scallions into the flour mixture. Make a well in the center, then add the sour cream and milk to the well and stir with a wooden spoon just until the ingredients are moistened. Using a cookie scoop or large serving spoon, drop scant 1/2-cup mounds evenly spaced over the top of the vegetables.
- Bake until the biscuits are deep golden brown, the filling is bubbling along the edges and the vegetables give easily when pierced with a knife, about 1 hour. Brush the tops of the biscuits with the melted butter and let rest for 20 minutes before serving.
BISCUIT APPLE COBBLER
This sweet treat requires only four ingredients but will give the impression tht you really fussed.-Claudine Moffatt, Manchester, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Place pie filling in an ungreased 9-in. pie plate. Sprinkle with cinnamon. Separate each biscuit into three layers and arrange over apples. , Bake at 400° for 12-14 minutes or until the biscuits are browned. Top with whipped topping and mint if desired.
Nutrition Facts : Calories 186 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 43g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY APPLE COBBLER
Field editor Mavis Diment of Marcus, Iowa writes, "This is my Aunt Goldie's recipe. She is without a doubt one of the family's best cooks. I like the touch of cheddar in the batter."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine 1 cup sugar, water, tapioca and cinnamon. Bring to a boil over medium heat, stirring occasionally. Remove from the heat; stir in the apples until coated. Pour into a greased 8-in. square baking dish; set aside., In a small bowl, combine the flour, baking powder, salt and remaining sugar. Stir in butter and milk just until moistened. Fold in cheese and walnuts. Sprinkle over apple mixture. , Bake at 375° for 30-35 minutes or until filling is bubbly. Serve with whipped topping if desired.
Nutrition Facts : Calories 437 calories, Fat 19g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 333mg sodium, Carbohydrate 62g carbohydrate (43g sugars, Fiber 2g fiber), Protein 8g protein.
APPLE COBBLER WITH CHEDDAR CHEESE BISCUITS
Apples and cheddar cheese are a classic combination. Try this cobbler! It tastes best the day it's made. Adapted from _Rustic Fruit Desserts_ by Julie Richardson and Cory Schreiber, as reprinted at Serious Eats by Caroline Russock - http://tinyurl.com/oud4kh
Provided by DrGaellon
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F Place a rack in the bottom third. Butter a 3-quart baking dish.
- Rub the brown sugar, cornstarch, sea salt and cinnamon together in a large bowl, breaking up clumps. Add apples and toss well to coat. Gently stir in lemon juice. Let stand at room temperature for 15 minutes until juices begin to release. Stir again, then pour into prepared baking dish. Cut butter into small cubes and scatter over apples.
- Cover pan with foil and bake 20 minutes.
- Meanwhile, whisk flour, 1 tbsp sugar, baking powder and sea salt together. Add cheese and toss until coated. Form a well and add buttermilk. Stir with a fork, a rubber spatula, or your hand, until ingredients just come together; the dough will be shaggy and wet. If dough seems dry, add more buttermilk, 1 tbsp at a time, until it reaches the proper consistency.
- Remove pan from oven and remove foil. Scoop dough into 1/4-cup portions, about 9 scoops. Distribute evenly over fruit. Return pan to oven and bake another 30-40 minutes, or until the apples are tender, the juices bubbling, and the biscuits browned.
Nutrition Facts : Calories 503.9, Fat 13, SaturatedFat 7.9, Cholesterol 35.6, Sodium 526.9, Carbohydrate 91.4, Fiber 6.3, Sugar 53, Protein 9.2
CHEDDAR APPLE CRISP
I never understood the cheese with apple pie thing until I made this recipe. The cheese in the crumble elevates a simple apple dessert to a whole new level, without losing the home/farm comfort. Then I lost my recipe for a couple of decades. Now I just found it again, and I can't wait to make it!
Provided by Tam D
Categories Fruit Desserts
Time 1h
Number Of Ingredients 9
Steps:
- 1. Slice the apples. A corer-slicer makes this job a snap.
- 2. Put the apple slices in a large mixing bowl, toss with the lemon juice and water.
- 3. Arrange the apple slice mixture in a 9x9" baking dish that has been prepared with food release spray.
- 4. Combine 1/4 cup of the sugar, cinnamon, and salt, and sprinkle over the apples.
- 5. Combine remaining sugar with the flour and salt. Work in the butter with a fork until the mixture is crumbly.
- 6. Stir in the cheese.
- 7. Sprinkle the crumb mixture over the apples.
- 8. Bake at 350* about 45 minutes, until the apples are tender and the crumble is golden brown.
- 9. NOTE: You can use whatever apple you like, but I think Granny Smith is the best, or maybe Pippin. This recipe is easy to multiply. It can easily be made gluten free by substituting gluten free flour. I like Bob's Red Mill Gluten Free All Purpose Baking Flour.
SAUSAGE AND APPLE CHEDDAR BISCUIT BAKE
Gold Medal® all-purpose flour provides a simple addition to this sausage and apple biscuit bake. Perfect for a cheesy breakfast!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 425°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray or grease with shortening. In 12-inch skillet, cook sausage, apples and onion over medium-high heat 8 to 10 minutes, stirring frequently, until sausage is no longer pink; drain if necessary. Spoon into baking dish.
- In medium bowl, beat eggs and 1/2 teaspoon salt with wire whisk or fork until well mixed. Pour eggs over sausage mixture.
- In large bowl, mix flour, baking powder, sugar, baking soda and 1 teaspoon salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in cheese and green onions. Add buttermilk; stir just until combined. Drop dough by rounded tablespoonfuls evenly onto sausage mixture.
- Bake uncovered 20 to 30 minutes or until biscuits are deep golden brown and done in the middle. Let stand 10 minutes before serving.
Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 150 mg, Fat 2, Fiber 2 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 7 g, TransFat 0 g
APPLE CHEDDAR BISCUITS
Cheddar cheese and apples are a natural flavor pairing, and Original Bisquick™ mix makes them easy to pull together quickly.
Provided by Inspired Taste
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Line cookie sheet with foil or cooking parchment paper. Place apple slices in single layer on cookie sheet. Bake 8 to 10 minutes or until lightly browned and slightly dry to the touch. Cool; chop apples.
- In medium bowl, stir Bisquick mix, buttermilk, salt and pepper until soft dough forms. Set aside 2 tablespoons of the cheese. Add chopped apples and remaining cheese to dough; stir until incorporated.
- Place dough on work surface sprinkled with additional Bisquick mix; knead 10 times. Roll dough into 1/2-inch-thick square. Cut into 9 biscuits. Sprinkle with reserved cheese. Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Serve warm.
Nutrition Facts : ServingSize 1 Serving
CHEDDAR CHEESE APPLE CRISP
A crusty, cheesy apple crisp...delicious on a cold winter night in front of a warm fire. Makes the house smell great too!
Provided by Dejah
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spoon the apple filling into a shallow baking dish (1 qt. size works well).
- Combine the flour, sugar, baking powder, salt and cheese in a bowl.
- Add the melted butter and milk.
- Stir to blend.
- Spoon the"dough"over the filling.
- Bake at 375F for about 30 minutes or until golden brown.
- This will make 6 servings.
- But because it is so good, I usually double the recipe!
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APPLE CHEDDAR BISCUITS - TWO PEAS & THEIR POD
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4.9/5 (7)Total Time 22 minsCategory Side DishCalories 254 per serving
- Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the cheddar cheese and chopped apples.
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