Description
Craving a fresh twist on a classic holiday side? Green Bean Cobbler takes the beloved flavors of green bean casserole and elevates them with a cheesy, tender biscuit topping and a must-have crunchy fried onion finish.
Ingredients
Scale
Dough
- 1 ½ cups all-purpose flour: Forms the base of the biscuit topping (spoon and level for accuracy).
- 2 teaspoons baking powder: Ensures a light, risen topping.
- 1 teaspoon kosher salt: Enhances flavor.
- 4 tablespoons (½ stick) cold unsalted butter, cut into small cubes: Creates a flaky, tender texture.
- 1 ½ cups shredded sharp Cheddar (6 ounces): Adds cheesy richness.
- 2 tablespoons chopped fresh parsley: Infuses fresh, herbaceous flavor.
- â…” cup half-and-half: Binds the dough for a soft texture.
Green Bean and Mushroom Filling
- 4 tablespoons (½ stick) unsalted butter: Forms the base of the creamy sauce.
- 1 small onion, finely diced: Adds savory depth.
- 8 ounces button or cremini mushrooms, sliced: Provides earthy, umami flavor.
- 4 fresh thyme sprigs: Infuses aromatic warmth.
- Kosher salt and freshly ground black pepper: ½ teaspoon salt and ½ teaspoon pepper for mushrooms, plus 2 teaspoons salt for filling.
- 5 tablespoons all-purpose flour: Thickens the sauce.
- 2 ½ cups low-sodium chicken broth: Creates a savory base.
- 2 ½ cups half-and-half: Adds creamy richness.
- 1 pound green beans, cut into 1 ½-inch pieces: The crisp, vibrant star.
- 1 ½ cups prepared fried onions: Adds the classic crunchy topping.
Why These Ingredients Matter
- Green Beans: Provide a fresh, crisp contrast to the creamy sauce.
- Mushrooms and Onion: Add savory, earthy depth.
- Cheddar Biscuit Topping: Delivers a tender, cheesy layer.
- Fried Onions: Ensure the iconic crunchy finish.
Substitutions and Variations
- Green Beans: Use frozen green beans (thawed and patted dry) or canned (drained well).
- Mushrooms: Swap with shiitake or oyster mushrooms for a different flavor.
- Cheddar: Replace with Gruyère, Monterey Jack, or vegan cheese for dairy-free.
- Half-and-Half: Use whole milk or a mix of milk and cream; for vegan, use plant-based cream.
- Flour: Swap with gluten-free 1:1 flour or 2 ½ tablespoons cornstarch for the filling.
- Fried Onions: Use panko or crushed crackers for a different crunch.
- Vegan Option: Use plant-based butter, cheese, and cream; replace chicken broth with vegetable broth.
- Gluten-Free: Use gluten-free flour and fried onions (or gluten-free panko).
- Flavor Variations:
- Spicy Green Bean Cobbler: Add ¼ teaspoon cayenne to the filling.
- Herb-Infused Cobbler: Add 1 teaspoon chopped fresh rosemary to the dough.
- Bacon Green Bean Cobbler: Add 4 slices cooked, crumbled bacon to the filling.
- Garlic Mushroom Cobbler: Add 2 minced garlic cloves with the mushrooms.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ cups flour, 2 teaspoons baking powder, 1 teaspoon salt, 4 tablespoons butter, 1 ½ cups Cheddar, 2 tablespoons parsley, ⅔ cup half-and-half (for dough); 4 tablespoons butter, 1 small onion, 8 ounces mushrooms, 4 thyme sprigs, salt, pepper, 5 tablespoons flour, 2 ½ cups chicken broth, 2 ½ cups half-and-half, 1 pound green beans, and 1 ½ cups fried onions (for filling).
- Preheat the oven to 375°F (190°C).
- Use a large oven-safe cast-iron skillet (10-12 inches) for cooking and baking.
Tip: Spoon and level flour to avoid a dense dough; cut green beans uniformly for even cooking.
Step 2: Make the Dough
- In a medium bowl, whisk together 1 ½ cups flour, 2 teaspoons baking powder, and 1 teaspoon kosher salt.
- Rub 4 tablespoons cold butter cubes into the flour mixture with your fingers until crumbly, resembling coarse meal.
- Stir in 1 ½ cups shredded Cheddar and 2 tablespoons chopped parsley.
- Add â…” cup half-and-half and stir with a fork or silicone spatula until just combined (avoid overmixing).
- Refrigerate the dough until ready to use.
Tip: Keep butter cold for a flaky texture; mix dough minimally to keep biscuits tender.
Step 3: Prepare the Green Bean and Mushroom Filling
- Melt 4 tablespoons butter in a large cast-iron skillet over medium heat.
- Add 1 finely diced onion and cook until softened, 3-4 minutes.
- Add 8 ounces sliced mushrooms and 4 thyme sprigs; cook, stirring occasionally, until mushrooms are browned, about 8 minutes.
- Season with ½ teaspoon salt and a few grinds of pepper.
- Sprinkle 5 tablespoons flour over the mixture and stir until absorbed, about 1 minute.
- Gradually pour in 2 ½ cups chicken broth and 2 ½ cups half-and-half, stirring constantly, then switch to a whisk to break up lumps.
- Bring to a boil, then reduce to a simmer and whisk occasionally until lightly thickened, about 5 minutes.
- Remove thyme stems and stir in 1 pound green beans, 2 teaspoons salt, and ½ teaspoon pepper until heated through.
- Taste and adjust seasoning if needed.
Tip: Whisk continuously when adding liquids to prevent lumps; simmer gently to thicken without scorching.
Step 4: Assemble and Bake
- Break off walnut-sized pieces of dough and scatter evenly over the green bean mixture in the skillet.
- Transfer the skillet to the oven and bake until the biscuits are lightly browned and fully cooked and the filling is bubbling, 30-35 minutes.
- Sprinkle 1 ½ cups fried onions over the top and bake for an additional 5 minutes until onions are heated through and browned.
Tip: Space dough pieces evenly for consistent baking; cover with foil if biscuits brown too quickly.
Step 5: Serve
- Serve hot, scooping about ¾ cup per serving directly from the skillet.
- Pair with roasted turkey, mashed potatoes, or cranberry sauce for a holiday feast.
Tip: Let cool for 5 minutes before serving for easier scooping; use a large spoon to include both filling and biscuits.