This savory tomato cobbler combines juicy, herb-seasoned tomatoes with fluffy cheddar biscuits. It’s a comforting way to use fresh summer tomatoes and makes a delicious lunch, dinner, or side dish.
Servings: 6
Prep time: 20 minutes
Cook time: 40–45 minutes
Ingredients
For the tomato filling
- 2 pounds ripe tomatoes, cut into wedges
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon balsamic vinegar
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh basil
For the cheddar herb biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 6 tablespoons cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- ¾ cup cold buttermilk, plus more if needed
- 1 tablespoon melted butter, optional
Instructions
- Preheat the oven to 400°F. Lightly grease a 9-inch baking dish or deep-dish pie plate.
- Add the tomatoes, onion, garlic, olive oil, cornstarch, balsamic vinegar, Italian seasoning, salt, pepper, and red pepper flakes to the baking dish. Toss gently to combine.
- Bake the tomato mixture uncovered for 15 minutes. Carefully remove it from the oven and stir in the fresh basil.
- While the tomatoes bake, whisk together the flour, baking powder, salt, garlic powder, thyme, and black pepper.
- Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar. Add the buttermilk and mix just until a soft, slightly sticky dough forms. Avoid overmixing.
- Drop large spoonfuls of biscuit dough evenly over the hot tomato filling, leaving a little space between each biscuit.
- Return the dish to the oven and bake for 25–30 minutes, until the filling is bubbling and the biscuits are golden brown and cooked through.
- Brush the biscuit tops with melted butter, if desired. Let the cobbler rest for 10 minutes before serving.
Tip: Place the baking dish on a rimmed baking sheet to catch any bubbling juices. For the best texture, use ripe but firm tomatoes rather than very soft ones.