Biscuitcobblertopping Recipes

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BLUEBERRY BISCUIT COBBLER

With a crisp biscuit topping and warm blueberry filling, this home-style cobbler sure doesn't taste light-but it is! -Mary E. Relyea, Canastota, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 13



Blueberry Biscuit Cobbler image

Steps:

  • In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray. , In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. , Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm.

Nutrition Facts :

4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons grated lemon zest
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

EASY BISQUICK COBBLER

Make and share this Easy Bisquick Cobbler recipe from Food.com.

Provided by Spookygirl

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4



Easy Bisquick Cobbler image

Steps:

  • Preheat oven to 375 degrees.
  • Mix first 3 ingredients.
  • Pour pie filling into ungreased 9x9 pan.
  • Top with Bisquick batter mixture.
  • Bake 45 minutes or until golden brown.
  • Serve warm with whipped topping.

Nutrition Facts : Calories 149.6, Fat 4.8, SaturatedFat 1.8, Cholesterol 6.1, Sodium 235.9, Carbohydrate 23.7, Fiber 0.5, Sugar 10.8, Protein 3

1 cup Bisquick
1/4 cup sugar
1 cup milk
21 ounces pie filling

BISCUIT COBBLER TOPPING

Make and share this Biscuit Cobbler Topping recipe from Food.com.

Provided by justcallmetoni

Categories     Breads

Time 35m

Yield 1 9x13 cobbler

Number Of Ingredients 7



Biscuit Cobbler Topping image

Steps:

  • Topping sufficient for a 9 x 13 inch pan.
  • Bake cobbler at 350 degrees until hot and bubbly.
  • make topping just before you are ready to put it on: Mix together dry ingredients and cut in butter until resembles coarse meal (can be done in food processor).
  • Whisk egg into milk.
  • Stir in milk and egg until just blended.
  • Spoon topping on in dollops.
  • Return to oven until biscuits are done.

Nutrition Facts : Calories 2057.6, Fat 105.5, SaturatedFat 64, Cholesterol 478.4, Sodium 2416.2, Carbohydrate 241.1, Fiber 6.8, Sugar 38.9, Protein 38.5

2 cups flour
4 teaspoons baking powder
3 tablespoons sugar
1 pinch salt
1/2 cup butter
2/3 cup milk
1 egg, lightly beaten

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



Savory Cobbler with Cheddar Biscuit Topping image

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.

1/4 cup olive oil
1 cup grated Parmesan
1/2 cup finely chopped fresh parsley
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh thyme
Kosher salt and freshly ground black pepper
1 medium eggplant, sliced into 1/4-inch rounds
2 1/4 pounds ripe tomatoes (about 6 medium), sliced into 1/3-inch rounds
4 ears corn, kernels cut from cobs (about 4 cups)
1 medium yellow squash, sliced on the bias into 1/4-inch ovals
1 small yellow onion, sliced into 1/4-inch rounds
1 red bell pepper, sliced into 1/4-inch rings
1 medium zucchini, sliced on the bias into 1/4-inch ovals
2 1/2 cups all-purpose flour (see Cook's Note)
2 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon baking soda
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, very cold, plus 2 tablespoons, melted
6 ounces sharp yellow Cheddar, grated (about 1 1/2 cups)
3 scallions, thinly sliced
1 cup sour cream, very cold
3/4 cup milk, very cold

BISCUIT-TOPPED MIXED BERRY COBBLER

Try our Biscuit-Topped Mixed Berry Cobbler tonight! After just 45 minutes, you can serve a tasty Healthy Living mixed berry cobbler for 9 people to enjoy.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 9 servings

Number Of Ingredients 8



Biscuit-Topped Mixed Berry Cobbler image

Steps:

  • Heat oven to 375°F.
  • Spoon berries into 9-inch square baking dish sprayed with cooking spray; set aside. Mix 3/4 cup sugar, tapioca and cinnamon in large saucepan; stir in water and lemon juice. Bring to boil on medium-high heat, stirring frequently. Pour over berries.
  • Stir baking mix, remaining sugar and milk in medium bowl until mixture forms soft dough. Drop by heaping tablespoonfuls over fruit mixture.
  • Bake 28 to 30 min. or until biscuit topping is golden brown. Cool slightly.

Nutrition Facts : Calories 210, Fat 3 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

4 cups assorted berries (blackberries, blueberries and raspberries)
3/4 cup plus 3 Tbsp. sugar, divided
3 Tbsp. MINUTE Tapioca
1/4 tsp. ground cinnamon
3/4 cup water
1 Tbsp. lemon juice
1-1/2 cups all-purpose baking mix
1/3 cup milk

ROOT VEGETABLE COBBLER WITH CHIVE BISCUIT TOPPING

Categories     Herb     Mushroom     Potato     Vegetable     Side     Bake     Vegetarian     Lunch     Casserole/Gratin     Pea     Root Vegetable     Turnip     Winter     Chive     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 26



Root Vegetable Cobbler with Chive Biscuit Topping image

Steps:

  • For filling:
  • Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add onion and sauté until deep golden, about 7 minutes. Add next 7 in-gredients and stir 1 minute. Add broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until vegetables are almost tender, about 10 minutes. Stir in cream, shiitake mushrooms, peas and chives. Season to taste with salt. Bring mixture to simmer. Mix remaining 1 tablespoon butter and flour in small bowl to blend. Stir into vegetable mixture; simmer until mixture thickens slightly, about 5 minutes. Divide vegetable mixture among six 2-cup soufflé or baking dishes; set aside. (Can be prepared 1 1/2 hours ahead. Let stand at room temperature.)
  • For biscuit topping:
  • Preheat oven to 425°F. Sift flour, baking powder and salt into bowl. Stir in chives. Add butter; rub in with fingertips until mixture re-sembles coarse meal. Add eggs and milk and stir until soft moist dough forms.
  • Turn dough out onto generously floured surface. Knead gently just to combine. Divide dough into 6 equal pieces; pat out each piece to 31/2-inch round. Place 1 dough round atop vegetable filling in each dish (some filling will show around edges). Place dishes on large baking sheet. Bake until topping is golden and vegetable mixture is heated through, about 18 minutes. Let stand 5 minutes. Serve hot.

Filling
3 tablespoons butter
1 large onion, chopped
1 1/2 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces (about 3 2/3 cups)
1 8- to 9-ounce turnip, peeled, cut into 1/2-inch pieces
1 large carrot, peeled, cut into 1/2-inch pieces
1 1/2-ounce package dried porcini mushrooms*
1 1/2 teaspoons dried thyme
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 14 1/2-ounce can vegetable broth
1 cup water
1 cup whipping cream
8 ounces fresh shiitake mushrooms, stemmed, caps diced
1 cup frozen peas
1/4 cup chopped fresh chives
1 tablespoon all purpose flour
Biscuit topping
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped fresh chives
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2 large eggs
1/2 cup whole milk
*Dried porcinis are available at Italian markets and many supermarkets.

BLUEBERRY-DROP BISCUIT COBBLER

Provided by Soa Davies

Categories     Dessert     Bake     Fourth of July     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Blueberry     Summer     Shower     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 9



Blueberry-Drop Biscuit Cobbler image

Steps:

  • Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
  • Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
  • Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

1 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
1/2 cup plus 1 tablespoon crème fraîche or sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

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