Q1: My biscuits were tough and dense, not fluffy. What did I do wrong?

The two most common culprits are overworking your dough or using butter that was too warm. Be sure to use very cold butter and to mix the dough just until it comes together.

Q2: Can I make this side dish ahead of time for a holiday dinner?

Yes, this is an ideal make-ahead side dish. You can fully assemble the unbaked cobbler up to a day in advance. When you are ready for your dinner, you can simply pop it in the oven to bake. You may need to add 10-15 minutes to the total baking time if it is going in cold from the refrigerator.

Q3: Can I make this vegetarian?

Yes, absolutely! To make a delicious vegetarian version, simply substitute the chicken broth with a high-quality, flavorful vegetable or mushroom broth.

Q4: Can I use frozen green beans instead of fresh?

You can, but for the absolute best, most authentic crisp-tender texture, fresh green beans are highly recommended. If you do use frozen, be sure they are completely thawed and patted very dry, and you can stir them in with the sauce to heat through.

Q5: What if I don't have a cast-iron skillet?

No problem! You can simply prepare the entire filling in a large saucepan or a regular skillet, and then transfer it to a greased 9x13-inch baking dish before you add the biscuit topping.

Savory Green Bean Cobbler (A Holiday Showstopper!)

A savory and comforting recipe for a ‘Green Bean Cobbler,’ a creative twist on the classic Thanksgiving casserole. This one-dish meal features a from-scratch, creamy mushroom and green bean filling, made without any canned soups. The rich base is then topped with a cheesy, homemade cheddar and parsley drop biscuit dough. The entire cobbler is baked in a large cast-iron skillet until the filling is bubbly and the biscuit topping is golden brown, and is finished with a layer of crispy fried onions.

Author: Grace

Ingredients

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

Instructions

Preheat the oven to 375°F.
Make the Biscuit 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 a dough comes together, being careful not to overmix. Refrigerate the dough while you prepare 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 sprigs, season with salt and pepper, and cook for about 8 minutes, until the mushrooms are browned.
Sprinkle the flour over the vegetables and stir until absorbed. Gradually pour in the chicken broth and half-and-half while stirring. Whisk to break up any lumps.
Bring the sauce to a boil, then reduce to a simmer and cook for about 5 minutes, until lightly thickened.
Remove the thyme stems from the sauce. 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 biscuit dough and scatter them 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 biscuits are lightly browned and the filling is bubbling.
Sprinkle the fried onions on top and continue baking for another 5 minutes, until the onions are heated through. Let it cool for a few minutes before serving.

Notes

This is a from-scratch version of the classic Thanksgiving side dish, made without any canned condensed soups for a fresher, more flavorful result.
Using a large, ovenproof cast-iron skillet allows you to make this a one-pan meal, going directly from the stovetop to the oven.
For the most tender biscuits, it is important to use cold butter and not to overmix the dough.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://www.eatswithsoul.com/savory-green-bean-cobbler/