Seafood Dump Cobbler with Biscuit Top

Dump cobblers earn their name from the easy American pour-and-top method with biscuits. This dinner folds mixed seafood and vegetables into a creamy Old Bay gravy under a golden biscuit lid.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 520 cal
• 28g protein
• 42g carbs
• 26g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups seafood or chicken stock
• 1 cup whole milk
• 1½ lb frozen mixed seafood (shrimp, scallops, white fish), thawed
• 1½ cups frozen peas and corn
• 1½ tsp Old Bay seasoning
• ¾ tsp kosher salt
• ½ tsp black pepper
• 1 tbsp fresh lemon juice
• ¼ cup chopped fresh parsley
• 1 (11 oz) box Cheddar Bay-style biscuit mix (or similar savory biscuit mix)
• ¾ cup cold water or milk, as package directs
• ½ cup shredded sharp cheddar
• 2 tbsp melted butter mixed with garlic powder, for brushing

Instructions

1. 1Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish. Melt butter in a large skillet or Dutch oven over medium heat.
2. 2Add onion and celery; cook until translucent and soft, about 6 minutes. Stir in garlic for 30 seconds until fragrant.
3. 3Sprinkle flour over the vegetables and cook, stirring constantly, until the raw flour smell fades and a pale paste forms, about 1 to 2 minutes.
4. 4Slowly whisk in stock, then milk, scraping the bottom so no lumps remain. Simmer until the sauce thickens enough to coat a spoon, 4 to 5 minutes.
5. 5Fold in thawed seafood, peas and corn, Old Bay, salt, and pepper. Cook just until the seafood turns opaque at the edges, 2 to 3 minutes—do not overcook.
6. 6Remove from heat, stir in lemon juice and parsley, then pour the filling into the prepared baking dish and spread evenly.
7. 7In a bowl, stir biscuit mix with cold liquid and shredded cheddar until a shaggy dough forms; do not overmix. Drop large spoonfuls over the seafood filling so most of the surface is covered but some gaps remain for steam.
8. 8Bake uncovered until the biscuit tops are deep golden and the filling bubbles at the edges, 25 to 30 minutes.
9. 9Brush hot biscuits with garlic melted butter. Rest 5 minutes so the sauce settles, then scoop into bowls while the crust is still crisp on top.