WI Whisk Recipe of the Week - Summer Cobbler with Basil Parmesan Biscuits

Description

This Summer Cobbler brought to you by The Leek and the Carrot is incredibly versatile and worth perfecting early in the season so you can adapt it weekly with whatever looks great at the market. Cheese and herbs fill flaky biscuits (but you can always use store-bought in a pinch) that sit atop a creamy filling of collards, onions, zucchini and summer squash. 

Ingredients

Preparation

  1. Preheat oven to 425 degrees.
  2. If you plan to make the biscuits, cut 9 tablespoons of butter into small cubes and place in a small bowl or measuring cup. Place in the freezer (or fridge) until ready to use.
  3. Melt 6 tablespoons of butter in a large oven-proof skillet. Add scallions, zucchini, summer squash, and a pinch of salt. Saute over medium low heat for 10 minutes until well softened. Add garlic and cook until fragrant (about one minute). Add flour and stir until well combined and it evenly coats the veggies (about 2 minutes). Add chicken stock and stir. The mixture should bubble gently and thicken slightly (if it doesn’t turn up the heat a bit). Add the water and again stir to combine. Let simmer for a couple minutes and then add the collard greens, milk, Parmesan and a good helping of pepper. Let simmer gently until it reaches the desired consistency then remove from heat. This will only take a couple minutes. Feel free to add more milk if you feel it’s gotten too thick. Taste and adjust salt and pepper as desired.
  4. Prepare your biscuits by combining flour, sugar, baking powder, salt and baking soda together in a large bowl. Stir to combine. Incorporate butter using two forks or a pastry cutter. The butter should be incorporated with the flour mixture in rough, pea-sized pieces. Feel free to use your fingers if that works better for you. Once well incorporated, add the Parmesan and basil. Stir to combine and then add buttermilk. Stir until loose dough forms, then turn out onto unfloured counter and knead until all dough comes together. Roll out into 1/2-inch thick circle. Cut out 10-12 biscuits, brush with egg wash and place on top of liquid mixture.
  5. Bake for 20 minutes until biscuits are golden brown. Let rest for 10 minutes to set. Then devour immediately.