Apple Cobbler With Cheddar Biscuits Recipes

SAVORY COBBLER WITH CHEDDAR BISCUIT TOPPING

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.

APPLE CHEDDAR BISCUITS

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.

BISCUIT APPLE COBBLER

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.

APPLE COBBLER WITH CHEDDAR CHEESE BISCUIT

Steps:

• Heat oven to 375°F.
• Mix water, 2/3 cup sugar, tapioca, cinnamon and nutmeg in large saucepan. Stir in apples. Bring to full boil on medium heat, stirring constantly.
• Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with 1/2 cup cheese.
• Combine flour, 2 Tbsp. sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add milk and remaining cheese; stir until mixture forms soft dough. Drop into mounds over apple mixture, using 1/4 cup dough for each mound.
• Bake 25 min. or until apples are tender and biscuit topping is golden brown.

SKILLET APPLE COBBLER WITH CHEDDAR BISCUITS

Steps:

• Preheat the oven to 375°F with a rack in the center.
• In a cast iron (or other oven-safe) skillet, combine the apples, honey, and butter, stir to combine over medium heat on the stove until the apples are coated.
• Continue cooking the apples, stirring occasionally, allow the liquid to cook down and thicken, about 10 minutes. Check that the apples are fork tender, and if not continue cooking.
• Turn off heat. In a small bowl, mix together the cornstarch with 1 Tbsp water until thoroughly combined. Add the cornstarch slurry into the pan with the apples and stir to coat.
• While the apples are cooking, begin the biscuits. In a medium bowl, whisk together the flour and salt. Add in the butter, and use a pastry blender to cut it into the flour until the butter pieces are thoroughly coated and about the size of peas. Add and mix in the shredded cheese.
• Then, make a well in the center, and add the first ¼ cup of milk. Knock the flour mixture into the milk, and mix with a spoon or your hands. Slowly add rest of the milk as needed, as you mix, until the dough sticks together into one ball.
• Separate the biscuit dough into 12 equal-sized balls and then flatten each into a ¾-inch thick. Arrange the dough pieces on top of the apples in the pan.
• Bake for 25-30 minutes, until the biscuits are cooked through and golden. Let cool at least five minutes on a trivet. Serve warm.

CHEDDAR APPLE COBBLER

Steps:

• Toss apples in flour,sugar,cinnamon mixture.
• Pour into a 9 inch square pan.
• Combine all the dry and mix in the cheese and butter and milk.
• Spoon over apples.
• Bake 400 for 30 minutes.

APPLE-PEAR COBBLER WITH CHEDDAR CRUST

Steps:

• For filling:
• Preheat oven to 375°F. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add half of pears and half of apples. Sauté until fruit is soft, stirring occasionally, about 9 minutes. Transfer fruit to large bowl. Repeat with remaining 3 tablespoons butter and remaining pears and apples. Mix sugar, flour and ground cinnamon into fruit. Stir in whipping cream and apple juice. Transfer filling to 15x10x2-inch glass baking dish. (Filling can be prepared 6 hours ahead. Cover and refrigerate. Bake filling at 375°F for 10 minutes before adding topping.)
• For topping:
• Whisk flour, sugar, baking powder and salt in medium bowl. Add chilled butter and rub in with fingertips until mixture resembles coarse meal. Stir in cheese. (Can be made 6 hours ahead. Cover and chill.) Beat milk and egg in small bowl to blend. Mix into flour mixture with wooden spoon (dough will be stiff).
• Drop dough by heaping tablespoonfuls onto filling, spacing evenly. Bake cobbler until filling is bubbling and tester inserted into topping comes out clean, about 45 minutes. Serve warm.

APPLE COBBLER WITH CHEDDAR CHEESE BISCUITS

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.