Winter Vegetable Cobbler With Turmeric-Chile Biscuits

January 21, 2022
3 Ratings
Photo by Rocky Luten
  • Prep time 20 minutes
  • Cook time 1 hour
  • makes one 10 to 12-inch skillet cobbler
Author Notes

This hearty cobbler was made for cooler weather—and doesn’t produce a lot of dishes, to boot! The vegetable filling comes together quickly in a skillet, and the topping is just as fast in a single bowl. Once you make the easy drop-biscuit topping, just dollop the dough over the cobbler filling, and slide the skillet into the oven. Serve warm for a seriously comforting meal, then get creative and swap in your favorite veggies to DIY your own custom cobbler to keep this comfort interesting for many months to come. —Erin Jeanne McDowell

Test Kitchen Notes

Bake It Up a Notch is a column by Resident Baking BFF Erin Jeanne McDowell. Each month, she'll help take our baking game to the next level, teaching us all the need-to-know tips and techniques and pointing out all the mistakes to avoid along the way. —The Editors

What You'll Need
Watch This Recipe
Winter Vegetable Cobbler With Turmeric-Chile Biscuits
  • Vegetable Filling
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 4 cups diced winter squash (such as delicata, honeynut, butternut, or acorn)
  • 3 cups diced parsnips
  • 2 large sweet onions, diced
  • 4 cloves garlic, minced
  • 1 tablespoon jerk seasoning
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1 cup dry white wine, chicken or vegetable broth, or water
  • 1/2 cup chopped flat-leaf parsley laves
  • Turmeric-Chile Biscuits
  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons (27 grams) light brown sugar
  • 1 teaspoon (4 grams) ground turmeric
  • 1/2 teaspoon (2 grams) Aleppo chile pepper or red chile flakes
  • 1 1/2 teaspoons (6 grams) baking powder
  • 1/2 teaspoon (2 grams) baking soda
  • 1/4 teaspoon (1 gram) fine sea salt
  • 6 tablespoons (85 grams) cold unsalted butter, cut into ½-inch/1-centimeter cubes
  • 1/2 cup (115 g) buttermilk or full-fat yogurt
  • 1 large (56 grams) egg, at room temperature
  1. Make the cobbler filling: In a 10 to 12 inch skillet, heat the olive oil and butter over medium heat. Add the squash and parsnips and cook, stirring frequently, until the vegetables are starting to soften, 8 to 10 minutes. Add the onion and sauté until translucent, 4 to 5 minutes more.
  2. Add the garlic and jerk seasoning, stir well to combine, and cook until the mixture is fragrant, 1 minute more. Season with salt and pepper to taste.
  3. Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly. Add the wine and bring to a simmer. Cook until the liquid reduces slightly—it should look stew-like. Turn off the heat and stir in the parsley.
  4. Remove the skillet from the heat to cool slightly while you prepare the biscuit topping. Preheat the oven to 375°F/190°C with the oven rack in the center.
  5. Make the biscuits: In a large bowl, whisk the flour, brown sugar, turmeric, and aleppo pepper to combine. Add the baking powder, baking soda, and salt and whisk to combine. Add the cold butter cubes, and toss with your hands so each cube is coated in flour.
  6. Cut the butter into the flour using your hands or a pastry cutter until it is almost completely incorporated—the mixture should look a little like cornmeal.
  7. In a liquid measuring cup, whisk the buttermilk (or yogurt) and egg to combine. Add this to the flour mixture and mix with a silicone spatula until the mixture is uniformly combined.
  8. Use your hands or two spoons to dollop pieces of the dough all over the surface of the cooled cobbler. Transfer the skillet to the oven and bake until the biscuits are lightly browned, and the cobbler filling is bubbly, 30 to 40 minutes. Cool for 5 to 10 minutes before serving warm.

See what other Food52ers are saying.

  • Taylor Stanton
    Taylor Stanton
  • riotsnotdiets
  • cnylala
  • creamcheese
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

Taylor S. November 9, 2022
I made this and it came out really well! Not the type of thing I'd normally go for so don't think I'd make it again but the biscuits were lovely.
riotsnotdiets February 12, 2022
Incredible flavors and really easy to make, aside from a lot of chopping. I made some adjustments to the biscuits to avoid dryness (substituted two tbl. honey for the brown sugar and added 1 tbl. water). Otherwise, perfect as written!
cnylala February 10, 2022
Made this last week and it was a huge hit. The biscuit dough was a bit dry and kinda thunked on top of the stew, but the flavors were divine. Adding it to our regular rotation.
creamcheese February 3, 2022
Are we sure these measurements were right? My biscuits were no where near dollopable - a 1/2 cup liquid to 2 cups flour? I couldn't even get the dough to come together..... did anyone test this? Other recipes I see online for drop biscuits are 1.5-2x the liquid for the same amount of flour. Pretty disappointed in this one..