Corn, tomato and zucchini cobbler with cheddar biscuit topping

Mix the dry biscuit ingredients in a bowl, then cut in cold cubed butter by hand or with a pastry cutter until pea-sized or smaller.

Add the shredded cheese after the butter is incorporated, then add enough liquid for a firm dough that can be rolled or patted; chill.

Pre-cook the vegetable filling in an oven-safe skillet so it cooks evenly and the flavors meld; let it cool a while before topping.

Pat the chilled dough about three quarters of an inch thick and cut circles; press the scraps together for more.

Arrange the biscuits on the cooled filling in the cast iron skillet; no greasing needed since the filling has butter.

Brush with egg wash.

Bake at 375 until the biscuit is golden brown and the filling is visibly bubbling.