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Baked Veggie Salsa Biscuit Cobbler

  • prep time: 15 min
  • total time: 1 hr
  • serves: 6 people
  • calories: 352 1 serving

This Baked Veggie Salsa Biscuit Cobbler recipe by Tastemade is a great meatless main dish that's really simple to make and tastes amazing!  This vegetable bake recipe features eggplant, zucchini and yellow squash, baked with garlic and picante sauce right in the skillet and topped with a seasoned made-from-scratch biscuit topping.  Why doesn't everyone make their buttermilk biscuits with chili powder, cumin and paprika?  The combination of golden brown and seasoned biscuits with the tender, simmered veggies is inspired and turns this into a dish that tastes as good as it looks.  Make Baked Veggie Salsa Biscuit Cobbler when the veggies are in season or anytime- you'll love it!


  • 2 tablespoons olive oil
  • 1 eggplant (about 1 pound), peeled and cut into 1/4-inch slices (if large, cut in half before slicing)
  • 1 zucchini (about 7 ounces), cut into 1/4-inch slices
  • 1 yellow squash (about 7 ounces), cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 3 cups Pace® Picante Sauce
  • 1 1/2 cups self rising flour
  • 4 tablespoons cold butter, cut up
  • 1/2 cup buttermilk (plus more for brushing)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 pinch kosher salt
  • 1 cup shredded mozzarella cheese (about 4 ounces)


  • Step 1

    Heat the oven to 350°F.  While the oven is heating, Heat 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat.  Add the eggplant, zucchini and squash, season with salt and pepper, and cook until lightly browned and tender (you may need to cook in batches to avoid overcrowding the skillet).  Remove the vegetables from the skillet.

  • Step 2

    Heat the remaining 1 tablespoon oil in the skillet.  Add the garlic and cook and stir for 30 seconds.  Return the browned vegetables to the skillet and stir in the picante sauce.  Remove the skillet from the heat.

  • Step 3

    Place the flour and butter into a bowl.  Using a pastry blender, cut the butter into the flour until you have pea-sized pieces (or you can use your fingers to rub the butter into the flour).  Add the buttermilk, chili powder, cumin, paprika and the salt and stir just until combined.  Drop the mixture in spoonfuls over the vegetable mixture in the skillet and brush with additional buttermilk, if desired.  Sprinkle with the mozzarella cheese.

  • Step 4

    Bake for 35 minutes or until the biscuits are golden brown and done.

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Made With

Calories 352
Total Fat 17 g
Sat. Fat 8.4 g
Trans Fat 0 g
Cholesterol 37 mg
Sodium 1581 mg
Total Carb 38 g
Dietary Fiber 7 g
Sugar 8 g
Added Sugars 0 g
Protein 9 g
Vitamin D 3 %DV
Calcium 18 %DV
Iron 11 %DV
Potassium 8 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.