Can you substitute something else for buttermilk in biscuits?

Buttermilk is pretty unrivaled when it comes to biscuit-eering, so let's go ahead and just admit and accept that you can't really replace it. You can't substitute anything else. You need its acidity to help the baking powder do its thing. You need its tang to give flavor and depth to the biscuits. You need its inherent creaminess to lend tenderness to the finished crumb. All this said, if you forget to buy buttermilk - or can't find it - you can make it yourself by simply combing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let this acidified milk mixture sit in the fridge for at least 30 minutes before using, and it will act just like buttermilk.

Not to be confused with a person who repairs shoes, an edible cobbler is a baked dish that consists of a filling (usually fruit, but here we're doing a cheesy veggie-packed one) that is topped with a biscuit, dumpling, or battered crust.

What does broccoli cheddar cobbler taste like?

This cobbler tastes like the most delicious bowl of broccoli cheddar soup you've ever had, with the added bonus of some crazy good cheddar buttermilk biscuits on top.

How to store leftover broccoli cheddar cobbler

Allow your baked cobbler to come down to room temperature before fully covering and storing. You can store it in the fridge for up to 4 - 5 days. If you want to freeze it, you might want to transfer it to a freezer-safe dish and cover it really well before popping it in the freezer. It will keep up to three months.

Easy and Comforting Broccoli Cheddar Cobbler

Easy Broccoli Cheddar Cobbler

Print Recipe

Cozy, warming, and totally comforting, this Easy Broccoli Cheddar Cobbler is the perfect comfort food recipe to reach for on day when you need a foolproof win.

Author: Lauren McDuffie
Yield: 6 servings 1x

Ingredients

Units Scale

2 tablespoons olive oil, plus extra as needed
1 small to medium yellow onion, diced
2 large carrots thinly sliced
4 cups broccoli florets, give or take
2 large garlic cloves minced or grated
Salt and pepper, to taste
1/3 cup all-purpose flour
2 teaspoons veggie or chicken stock concentrate
1 cup vegetable or chicken stock
2 cups buttermilk
2 cups shredded sharp cheddar

For the Biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tsp freshly cracked black pepper
13 tablespoons (1 stick + 5 tablespoons) salted butter, very cold and grated on a box grater
1 cup shredded cheddar cheese
1 cup cold buttermilk plus more for brushing

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Instructions

Preheat your oven to 375 degrees F. Spray a large baking dish with non-stick spray.
To make the cobbler, add the oil to a large pot set over medium heat. When it’s hot, add the onion, sliced carrots, and broccoli. Season to taste with salt and pepper. Cook the veggies for 8 to 10 minutes, stirring frequently, until they’ve all softened (especially the broccoli).
Add the garlic and cook, stirring constantly, for one minute more. Add a few more tablespoons of oil to the pan, to help cook the flour that we’ll add next. Sprinkle the flour over the veggies in the pan and stir to coat everything and cook the rawness out of the flour; about 2 minutes.
Add the stock concentrate and the stock and stir to cook and loosen the bits off the bottom of the pan. Add the buttermilk. Stir, allowing the milk to thicken and bubble (you can add a little more if needed). Once it starts bubbling, turn off the heat and add the cheese. Stir to combine. Taste for seasoning and add salt until it’s well-seasoned.
Pour the mixture into your prepared baking dish.
Meanwhile, make the biscuits. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Add the chilled/grated butter and using a fork or your fingers, work it into the flour until well-combined. You should have a shaggy, buttery mixture with the butter being evenly distributed throughout.
Add the cheddar and then the buttermilk and stir just until combined. Transfer the biscuit mixture to a floured work surface and pat into a rectangle, about 1-inch thick. Cut the mixture into small biscuits of equal size (you ca make then whatever size you like, circular or square) and top the cobbler with the biscuits.
Brush the biscuits with a little extra buttermilk, season with a little salt (sea salt if you have it), and bake for 30 to 35 minutes minutes, or until the biscuits are golden on top and cooked through and the veggie mixture is bubbling.

Find it online: https://mykitchenlittle.com/2024/04/09/easy-broccoli-cheddar-cobbler/