Easy Broccoli Cheddar Cobbler with Buttermilk Biscuits
A comforting casserole that transforms classic broccoli cheddar soup into a hearty baked dish topped with fluffy buttermilk biscuits. Fresh broccoli, carrots, and onions are simmered in a creamy cheddar sauce, then crowned with golden, cheesy drop biscuits that bake to perfection. This family-friendly meal bridges the gap between soup and pot pie, offering the best of both worlds. Perfect for chilly evenings when you crave something warm and satisfying, yet simple enough for weeknight dinners. The grated frozen butter technique ensures exceptionally tender biscuits that soak up the savory vegetable filling below.
Ingredients
- 2 tablespoons olive oil, plus extra as needed
- 1 small to medium yellow onion, diced
- 2 large carrots, thinly sliced
- 4 cups broccoli florets, give or take
- 2 large garlic cloves, minced or grated
- salt and pepper, to taste
- ⅓ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 2 teaspoons veggie or chicken stock concentrate
- 1 cup vegetable or chicken stock
- 2 cups buttermilk
- 2 cups shredded sharp cheddar
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 13 tablespoons salted butter, very cold and grated on box grater
- 1 cup shredded cheddar cheese
- 1 cup cold buttermilk, plus more for brushing
Instructions
- 1
Preheat oven and spray large baking dish with non-stick spray
- 2
Heat oil in large pot over medium heat
- 3
Add onion, carrots, and broccoli, season with salt and pepper
- 4
Cook vegetables for 8 to 10 minutes, stirring frequently, until softened
- 5
Add garlic and cook for one minute, stirring constantly
- 6
Add more oil to pan, sprinkle flour over vegetables and stir to coat
- 7
Cook flour for about 2 minutes to remove rawness
- 8
Add stock concentrate and stock, stirring to loosen bits from bottom
- 9
Add buttermilk and stir until mixture thickens and bubbles
- 10
Turn off heat and add cheese, stirring to combine
- 11
Taste and adjust seasoning with salt
- 12
Pour mixture into prepared baking dish
- 13
Whisk together flour, baking powder, salt, and pepper in large bowl
- 14
Work grated cold butter into flour mixture using fork or fingers until evenly distributed
- 15
Add cheddar cheese and buttermilk, stirring just until combined
- 16
Transfer biscuit mixture to floured surface and pat into 1-inch thick rectangle
- 17
Cut into equal-sized biscuits and place on top of cobbler
- 18
Brush biscuits with buttermilk and season with salt
- 19
Bake for 30 to 35 minutes until biscuits are golden and vegetable mixture bubbles
Tips
Grate cold butter on a box grater for easier incorporation into biscuit dough and flakier results.
Don't overmix the biscuit dough - stir just until ingredients come together for tender biscuits.
Make sure vegetable mixture is well-seasoned before baking as flavors won't develop much in the oven.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in oven at 350F until warmed through.
Assemble cobbler up to 1 day ahead, cover and refrigerate. Add 10 minutes to baking time.
Serve hot directly from baking dish with large spoon.
Common Mistakes
Don't skip the flour cooking step to avoid raw flour taste in final dish.
Grate butter while very cold to prevent melting and ensure flaky biscuits.
Avoid overmixing biscuit dough to prevent tough, dense biscuits.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use frozen broccoli instead of fresh?
Yes, but thaw and drain frozen broccoli first. Reduce initial cooking time since frozen vegetables soften faster than fresh.
What if my sauce is too thick or thin?
Add more buttermilk gradually if too thick, or simmer uncovered a bit longer if too thin. The sauce should coat vegetables generously.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. Reheat individual portions in microwave or whole dish in 350F oven until heated through.