This Scratch-Made Biscuit and Broccoli Cheddar Cobbler recipe is excerpted from Lauren Boehme’s cookbook ‘Delicious AF Vegan: 100 Simple Recipes for Wildly Flavorful Plant-Based Comfort Foods‘. Lauren is a classically trained pastry chef, the
beloved author of Southern Vegan, and the creator of the Rabbit & Wolves blog, where she shares her delicious vegan recipes. She currently resides in Las Vegas, Nevada.
Table of Contents
Creamy Cobbler with Cheesy Black Pepper Biscuits
This cobbler features a super creamy filling that is almost pot pie–like and is topped with cheesy black pepper biscuits that are like their own little bread dollops baked all together. You get a warm, creamy soup with a fluffy, flaky, buttery biscuit… all at the same time.
Ingredients You’ll Need For This Broccoli Cobbler
Filling
- Vegan butter
- Onion
- Garlic,
- All-purpose flour
- Vegetable broth
- Broccoli
- Bay leaves
- Fresh thyme
- Nutmeg
- Salt and pepper
- Raw cashews
- Oat milk or other non-dairy milk
- Vegan Cheddar-style shreds (I prefer Violife)
Topping
- All-purpose flour
- Baking powder
- Baking soda
- Black pepper
- Salt
- Vegan Cheddar-style shreds
- Vegan butter
- Non dairy milk
- Lemon juice
- Vegan butter or extra-virgin olive oil
How To Make This Cobbler
Step 1: Creating the Creamy Base
Preheat the oven to 375°F (190°C).
Make the filling. In a large pot over medium-high heat, heat the butter. Once the butter is melted, add the onion and garlic. Sauté, reducing the heat as needed, until the onion is translucent, 2 to 3 minutes. Add in the flour, and stir to combine. It should form a paste. Simmer for about 1 minute. Pour in the vegetable broth, and whisk to combine, making sure there are no lumps of flour.
Step 2: Broccoli Infusion and Creamy Cashew Finish
Add the frozen broccoli, bay leaves, thyme, nutmeg and a pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low, and let it simmer for 10 to 15 minutes, stirring frequently.
Make the cashew cream.Drain the soaked cashews, and add them to a blender with the milk and a pinch of salt and pepper. Blend until the mixture is completely smooth.
Remove the bay leaves and thyme sprigs from the pot, and pour the cashew cream into the pot. Stir to combine. Add the Cheddar, and stir until the cheese has melted. Taste and adjust seasonings.
Pour the filling into a square 9 x 9–inch (23 x 23–cm) baking dish or rectangular 9 x 13–inch (23 x 33–cm) baking dish. Set aside.
Step 3: Crafting the Biscuit Topping
Make the biscuit topping.In a large mixing bowl, sift together the flour, baking powder and baking soda. Stir in the black pepper, salt and Cheddar.
Add dollops of the cold butter into the bowl, and begin to press and squeeze the butter into the dry mixture using your fingers or a fork. You want the butter to be evenly distributed and resemble sand
Step 4: Forming and Placing the Biscuit Dough
In a small mixing bowl, combine the milk and lemon juice. Whisk together. Pour the milk mixture into the mixing bowl with the dry ingredients and butter. Stir to combine, and bring together into a dough ball.
Turn the dough out onto a floured surface, adding a little more flour if the dough is still sticky. Roll it out so it is about ½ inch (1.3 cm) thick, and cut large circles or squares out of the dough. You want enough to cover the filling.
Step 5: Baking and Serving
Put the biscuits on top of the filling in the baking dish. Brush the tops of the biscuits with a little melted butter. Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through. Serve immediately.
Biscuit and Broccoli Cheddar Cobbler – Recipe Card
Biscuit and Broccoli Cheddar Cobbler
Ingredients
Filling
- ⅓ cup 72 g vegan butter
- 1 small sweet onion - diced
- 4 cloves garlic - finely chopped
- ⅓ cup 41 g all-purpose flour, plus more for dusting
- 3 cups 720 ml vegetable broth
- 1 16-oz [453-g] bag frozen broccoli
- 2 bay leaves
- 2 sprigs fresh thyme
- ¼ tsp nutmeg
- Salt and pepper - to taste
- 1 cup 146 g raw cashews, soaked 8 to 12 hours
- 1 cup 240 ml oat milk or other non dairy milk
- 2 cups 226 g vegan Cheddar-style shreds (I prefer Violife)
Topping
- 2 cups 250 g all-purpose flour
- 2 tsp 9 g baking powder
- 1 tsp baking soda
- 1 tsp black pepper
- 1 tsp salt
- ½ cup 57 g vegan Cheddar-style shreds
- ½ cup 108 g cold vegan butter
- ½ cup 120 ml non dairy milk
- 1 tsp lemon juice
- Melted vegan butter or extra-virgin olive oil - for brushing
Instructions
- Preheat the oven to 375°F (190°C).
- Make the filling. In a large pot over medium-high heat, heat the butter. Once the butter is melted, add the onion and garlic. Sauté, reducing the heat as needed, until the onion is translucent, 2 to 3 minutes. Add in the flour, and stir to combine. It should form a paste. Simmer for about 1 minute. Pour in the vegetable broth, and whisk to combine, making sure there are no lumps of flour.
- Add the frozen broccoli, bay leaves, thyme, nutmeg and a pinch of salt and pepper. Bring to a simmer, reduce the heat to medium-low, and let it simmer for 10 to 15 minutes, stirring frequently.
- Make the cashew cream.Drain the soaked cashews, and add them to a blender with the milk and a pinch of salt and pepper. Blend until the mixture is completely smooth.
- Remove the bay leaves and thyme sprigs from the pot, and pour the cashew cream into the pot. Stir to combine. Add the Cheddar, and stir until the cheese has melted. Taste and adjust seasonings.
- Pour the filling into a square 9 x 9–inch (23 x 23–cm) baking dish or rectangular 9 x 13–inch (23 x 33–cm) baking dish. Set aside.
- Make the biscuit topping.In a large mixing bowl, sift together the flour, baking powder and baking soda. Stir in the black pepper, salt and Cheddar.
- Add dollops of the cold butter into the bowl, and begin to press and squeeze the butter into the dry mixture using your fingers or a fork. You want the butter to be evenly distributed and resemble sand.
- In a small mixing bowl, combine the milk and lemon juice. Whisk together. Pour the milk mixture into the mixing bowl with the dry ingredients and butter. Stir to combine, and bring together into a dough ball.
- Turn the dough out onto a floured surface, adding a little more flour if the dough is still sticky. Roll it out so it is about ½ inch (1.3 cm) thick, and cut large circles or squares out of the dough. You want enough to cover the filling.
- Put the biscuits on top of the filling in the baking dish. Brush the tops of the biscuits with a little melted butter. Bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through. Serve immediately.
Reprinted with permission from Delicious AF Vegan by Lauren Boehme. Page Street Publishing Co. 2023. Photo credit: Lauren Boehme and Julie Grace.
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About The Cookbook
Discover your new favorite feel-good recipes from Lauren Boehme, bestselling author of Southern Vegan. Her latest cozy collection packs in 100 recipes that are as hearty as they are innovative, proving once again that Lauren is a master at marrying flavors for ingenious mashups.
- Devour a big, delicious bowl of Scratch-Made Biscuit and Broccoli Cheddar Cobbler, or prepare the feast of your dreams with a Cider-Braised Pot Roast that will warm up even the chilliest evening.
- Put your feet up while one-pot Spicy Lasagna Soup simmers on the stove, be the star of your next potluck with Fried Green Chile Mac and Cheese Dippers or settle in for a cozy night with decadent Carrot Cake Sticky Toffee Pudding.
- Think Sweet Pepper Cheesesteak Burritos, Jalapeño Popper Loaded Nachos, Chai Latte Crepes, Black Forest Cinnamon Rolls, and Funfetti Cake Ice Cream. With these crowd-pleasing dishes on your table, every meal of the day will be something incredible to look forward to. Never before have the options for plant-based eating
- been more expansive, more delicious or more comforting!
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More Vegan Recipes You Might Like
If You Enjoy This Broccoli Cobbler recipe, You Might Like:
- Caramelized Shallot & Wild Mushroom Pizza
- Chipotle BBQ Mushroom Tacos
- Smoky BBQ Shredded Jackfruit
- Vegan Mini Quiches (with Tofu, Spinach & Pistachios)
- Roasted Cauliflower with Preserved Lemon Chermoula, Hummus & Crunchy Almonds
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