Ingredients:
Filling
3 tablespoonsunsalted butter
1 medium red onion, finely chopped
2 tablespoonshomemade or store-bought jerk seasoning
4 to 5 cupsfrozen mixed vegetables
1 teaspoonfinely ground sea salt
1/2 teaspoonground black pepper
1/4 cupplus 2 tablespoons all-purpose flour
1 cuplow-sodium vegetable stock
3/4 cupunsweetened, unflavored almond milk
2 tablespoonsdry white wine
1 cupmild white cheddar cheese
1/2 cupgrated Parmesan
Cheddar Herb Biscuit Topping
2 cupsall-purpose flour
2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1 teaspoonfinely ground sea salt
2 tablespoonsdried parsley
1 teaspoondried thyme leaves
1/2 teaspoondried oregano leaves
1 teaspoongarlic powder
1 cupshredded mild white cheddar cheese
1/2 cup(1 stick) cold unsalted butter, cubed
1 cuphomemade or store-bought vegan buttermilk, made with lemon juice if homemade
1 large egg
1 splashunsweetened, unflavored almond milk
Directions:
Preheat the oven to 400°F and grease 6 mini Dutch ovens.
Make the filling: In a large skillet over medium-high heat, melt the butter. Add the onion and jerk seasoning and sauté for about 3 minutes, until the onion is translucent. Reduce the heat to medium and add the frozen vegetables, salt, and pepper. Sauté the vegetables for 5 to 6 minutes, until they have softened.
While stirring, gradually add the flour to the vegetables, until well incorporated, and cook for 1 minute or so, until all the vegetables are fully coated in the flour. While whisking, slowly pour in the stock, almond milk, and wine. Whisking continuously helps to ensure that no lumps form.
Once all the liquid is added, increase the heat to high and bring the mixture to a boil. Continue to boil for 3 to 4 minutes, then reduce the heat to a simmer and cook for 5 to 6 minutes, until the sauce thickens.
Once thickened, remove from the heat and stir in the cheeses until fully melted and creamy; divide the filling evenly among the prepared mini Dutch ovens.
Prepare the biscuit dough: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Add the herbs, garlic powder, and cheese and whisk to combine.
Add the cubed butter to the flour mixture and, using a pastry cutter (or two forks), cut in the butter until broken down into pieces the size of peas.
Create a well in the middle of the dry ingredients, then pour in the buttermilk and gently stir everything together just until combined. Be careful not to overmix the dough.
Take about 2 tablespoons of biscuit dough and, using your hands, gently pat and form the dough into a round shape about 2 inches in diameter. It does not need to be perfect. Set the dough ball on top of the filling, in one of the pots. Repeat until all biscuits are formed and placed atop the filling, about 2 per each mini Dutch oven.
In a small bowl, whisk the egg and splash of almond milk in a small bowl. Using a pastry brush, brush the biscuits with the egg wash. Place the cobblers in the oven and bake for 20 to 25 minutes, until the biscuits are golden brown and fully baked through and the filling is bubbly. Remove from the oven and serve immediately.