Use a fork to whisk together the oil and buttermilk and pour over the wet ingredients, stirring until a crumbly dough starts to come together. Prepare the cobbler topping! While the vegetables are baking, add the dry biscuit dough ingredients-flour, sugar, baking powder, and salt-to a medium-sized mixing bowl.(They will continue to cook a little during the second baking phase.) Remove from the oven, set aside, and raise the temperature to 450 degrees Fahrenheit. Spread them evenly again and bake for 25-30 minutes until all of the vegetables are just barely fork-tender. Use your hands to toss the vegetables together until they are evenly coated in oil. Drizzle the olive oil over the vegetables and sprinkle them with salt, pepper, and garlic powder. Spread everything on the prepared baking sheet. Slice the shallots into 1/4" rings and then in half. Slice any carrots or leeks about 1/4"-1/2" thick. Prep the vegetables! Peel and chop your chosen root vegetables, such that there are no pieces larger than a grape.Cover a large baking sheet with foil or parchment paper and set aside. Preheat the oven to 425 degrees Fahrenheit.2/3 cup buttermilk (or milk + 1 teaspoon lemon juice).
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