The biscuits, which are made by working Parmesan into the dough, bake atop the vegetable soup.



For the Filling
For the Topping


Instructions Checklist
  • Make the filling: Heat oil in a large Dutch oven over medium heat. Cook leeks and garlic until tender, about 5 minutes. Add butternut squash, beans, tomatoes with juice, kale, stock, rosemary, and Parmesan rind. Bring to a gentle simmer. Cook, covered, until vegetables are just tender, about 20 minutes. Stir in cheese, and season with salt and pepper. Let cool.

  • Preheat oven to 375 degrees. Make the topping: Whisk together flour, baking powder, and 1 teaspoon salt in a medium bowl. Cut in butter using a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese. Add cream, and stir with a fork until a sticky dough forms. Divide into 8 balls (about 1/2 cup each).

  • Transfer filling to an 11-by-13-inch (10-cup) baking dish. Top with dough balls, and brush with cream. Bake until topping is golden and filling is bubbling, about 55 minutes. If biscuits darken too quickly, tent with foil.

Reviews (1)

76 Ratings
  • 5 star values: 43
  • 4 star values: 19
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
Definitely a keeper! Will become a regular in my repertoire. Tried this for our 1st fall girl's movie night.. it was AMAZE! Followed exactly and it came out perfect. Almost everyone had seconds and wanted the recipe. Wish it were my recipe, it's that good! Makes delicious left-overs.