Q1: What is a "savory cobbler"?

A savory cobbler takes the classic dessert concept—a fruit filling with a biscuit or batter topping—and gives it a savory twist. Instead of fruit, it uses a savory filling, like the creamy green beans and mushrooms in this recipe. The topping is also savory, often made with cheese and herbs, like our delicious cheddar biscuits.

Q2: Why do I need to make the biscuit dough first and chill it?

The secret to light and tender biscuits is to keep the butter as cold as possible . Making the dough first and then letting it chill in the refrigerator while you prepare the hot filling ensures that the small pieces of butter in the dough are very firm when they hit the hot oven. This causes them to create steam, which results in a lighter, flakier, and more tender biscuit.

Q3: Can I use frozen green beans instead of fresh?

Yes, you can. If you are using frozen cut green beans, there is no need to blanch them first . You can simply let them thaw completely and then pat them very dry with paper towels to remove any excess moisture before you stir them into the cream sauce at the end.

Q4: Why do you add the crispy fried onions at the very end of baking?

Prepared crispy fried onions are very thin and delicate, and they can burn quite easily. If you were to add them at the beginning of the 30-35 minute bake, they would likely become too dark or even burnt. Adding them for just the final 5 minutes of baking is the perfect amount of time to heat them through and make them extra crispy and golden brown without any risk of burning.

Q5: Can I make this in a regular 9x13-inch casserole dish instead of a skillet?

Yes, absolutely. To do this, you would simply prepare the entire creamy green bean and mushroom filling on the stovetop in a large pot or Dutch oven. Then, you would transfer that hot filling to a buttered 9x13-inch casserole dish, top it with the biscuit dough, and bake as directed.

The Ultimate Savory Green Bean Cobbler with Cheddar Biscuits

A savory twist on a fruit cobbler, this Green Bean Cobbler is a rich side dish perfect for a holiday meal. The filling is a creamy mixture of fresh green beans, sautéed onions, and mushrooms in a homemade béchamel-style sauce. Instead of a traditional crust, the casserole is topped with dollops of a savory cheddar and parsley biscuit dough. The dish is baked in a cast-iron skillet until the filling is bubbly and the biscuit topping is golden brown, then finished with a layer of crispy fried onions.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 8-10 servings 1x
Category: Side Dish
Method: Baking, Sautéing
Cuisine: American

Ingredients

Scale

For the Dough:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
1 1/2 cups shredded sharp Cheddar (6 ounces)
2 tablespoons chopped fresh parsley
2/3 cup half-and-half
For the Filling:
4 tablespoons (1/2 stick) unsalted butter
1 small onion, finely diced
8 ounces button or cremini mushrooms, sliced
4 fresh thyme sprigs
Kosher salt and freshly ground black pepper
5 tablespoons all-purpose flour
2 1/2 cups low-sodium chicken broth
2 1/2 cups half-and-half
1 pound green beans, cut into 1 1/2-inch pieces
1 1/2 cups prepared fried onions, for topping

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Instructions

Preheat the oven to 375°F.
Make the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Rub the cold butter into the flour mixture with your fingers until crumbly. Stir in the Cheddar cheese and parsley. Add the half-and-half and stir with a fork until just combined. Do not overmix. Refrigerate the dough while you make the filling.
Make the Filling: Melt the butter in a large cast-iron skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add the mushrooms and thyme and cook for about 8 minutes, stirring occasionally, until the mushrooms are browned. Season with 1/2 teaspoon of salt and a few grinds of pepper.
Sprinkle the flour over the vegetables and stir until it’s absorbed.
Gradually pour in the chicken broth and half-and-half while stirring constantly. Switch to a whisk to break up any lumps. Bring the sauce to a boil, then reduce to a simmer and cook for about 5 minutes, whisking, until lightly thickened.
Remove the thyme stems. Stir in the green beans and season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
Assemble and Bake: Break off walnut-sized pieces of the chilled dough and scatter them all over the top of the green bean mixture in the skillet.
Transfer the skillet to the oven and bake for 30 to 35 minutes, until the biscuit topping is lightly browned and cooked through, and the filling is bubbling.
Sprinkle the fried onions over the top and bake for another 5 minutes, until the onions are heated through.
Let it rest for a few minutes before serving.

Notes

An ovenproof, large cast-iron skillet is the ideal vessel for this dish as it can go from the stovetop directly into the oven.
The dough is a drop-biscuit style; there is no need for rolling or cutting.
Be careful not to overmix the biscuit dough to ensure a tender topping.
The article mentions a ‘Cook’s Note’ for the flour, but the note itself is not provided.

Nutrition

Serving Size: 1/8 of casserole
Calories: 450-550
Sugar: 8-12 g
Sodium: 900-1200 mg
Fat: 30-38 g
Saturated Fat: 18-24 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 4-6 g
Protein: 12-16 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/green-bean-cobbler-with-cheddar-biscuits/