Ingredients:
For the cheddar biscuits:
2 cups(240 grams) all-purpose flour, plus more for dusting a work surface
2 tablespoons(25 grams) light brown sugar
1 tablespoonbaking powder
1/2 teaspoonfine sea salt
1/2 teaspoononion powder
1/2 teaspoongarlic powder
1/2 teaspoonsmoked paprika
1/4 teaspooncayenne pepper
1/2 cup(113 grams) unsalted butter, cold, cut into ½-inch/1-cm cubes
1 cup(150 grams) shredded sharp cheddar cheese, packed
1 cup(235 grams) buttermilk, cold
For the pie filling & assembly:
2 tablespoonsunsalted butter
1 large sweet onion, diced
2 medium (about 375 grams) zucchini or summer squash, diced
2 large (or 3 to 4 medium) fresh tomatoes (about 500 grams), diced
3 garlic cloves, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 teaspoonfresh thyme, de-stemmed and chopped
1 teaspoonfresh rosemary, de-stemmed and chopped
1 teaspoonfresh oregano, de-stemmed and chopped
2 tablespoons(14 grams) all-purpose flour
1 1/2 cups(about 225 grams) fresh corn kernels
1 1/2 cups(255 grams) halved cherry tomatoes (Sungold are especially delicious here!)
1 large egg
Directions:
In a medium bowl, whisk the flour, brown sugar, baking powder, salt, onion powder, garlic powder, smoked paprika, and cayenne to combine. Add the cubed butter, and use your hands or a pastry cutter to cut the butter into the flour, continuing to mix until the butter is in pieces—the largest size should be no larger than the size of peas.
Add the shredded cheddar and toss well to combine. Add the buttermilk and mix until a smooth batter forms. (It should be only lightly sticky.) Cover the bowl with plastic wrap, and chill the dough in the refrigerator while you prepare the filling.
In a large, oven-safe skillet (about 12 inches), melt the butter over medium heat. Add the onion and squash, and sauté until they are just tender, 5 to 6 minutes. Add the fresh tomatoes and garlic, and cook until the tomatoes release their juices and the mixture begins to simmer. Season with salt and pepper, reduce the heat to low, and simmer for 10 minutes.
Stir in the thyme, rosemary, and oregano. Sprinkle the flour over the surface of the vegetables and mix well to incorporate. Simmer for 5 minutes, or until the mixture visibly thickens. Stir in the corn kernels and cherry tomatoes, and simmer for 3 to 5 minutes more. The mixture should be visibly saucy. Remove from the heat and leave to cool at room temperature for 10 to 15 minutes while you roll out the biscuit dough.
Heat the oven to 400°F/200°C with an oven rack in the center. In a small bowl, whisk the egg and 1 tablespoon of water to combine.
Remove the biscuit dough from the fridge, and turn the dough out onto a lightly floured surface. Pat or roll the dough out to about ¾ inch/2 cm thick. Use a round cutter around 2 ¼ inches/6 cm wide to cut the dough into rounds. You can press together scrap dough and continue to cut it until you’ve cut all the biscuits into rounds.
Arrange the rounds on top of the vegetable filling—they will cover much of the surface, but there will be some spaces between the biscuits, and they will spread when baked. Brush the egg wash over the surface of the biscuits, and transfer to the oven. Bake until the filling bubbles between the biscuits and the biscuits are deeply golden brown, 30 to 35 minutes. (If the biscuits are browning too quickly for your preference, reduce the oven temperature to 375°F for the remainder of baking.)
Let cool 10 minutes before serving warm.