Tomato Cobbler with Cheddar Biscuits
Make 6 to 8 servings
  • Biscuits:
  • 1¼ cups self-rising flour
  • 1 cup self-rising yellow cornmeal mix
  • ½ teaspoon salt
  • 6 tablespoons cold butter, cut into ½-inch pieces
  • ½ cup shredded sharp Cheddar cheese
  • 3 tablespoons chopped fresh basil
  • 1 cup whole buttermilk
  • Filling:
  • 1 tablespoon olive oil
  • 2½ pounds assorted heirloom cherry or grape tomatoes
  • 1 teaspoon kosher salt, divided
  • ½ medium red onion, thinly sliced
  • 2 cloves garlic, chopped
  • ¼ cup butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons red wine vinegar
  • Garnish: chopped fresh basil
  1. For biscuits: In a medium bowl, whisk together flour, cornmeal mix, and salt. Using a pastry blender, cut in butter until mixture is crumbly; stir in cheese and basil. Stir in buttermilk just until combined (dough will be sticky).
  2. Turn out dough onto a lightly floured surface, and roll to 1-inch thickness. Using a 2½-inch round cutter, cut dough, gently rerolling scraps to use all dough. Transfer biscuits to a baking sheet, and refrigerate while preparing filling.
  3. Preheat oven to 400°.
  4. For filling: In a 10-inch cast-iron skillet, heat oil over medium heat. Add tomatoes and ½ teaspoon salt; cook, stirring frequently, until tomatoes are just soft, about 7 minutes. Remove from skillet. Add onion and remaining ½ teaspoon salt to skillet; cook, stirring occasionally, until tender, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in butter until melted; stir in flour, and cook for 1 minute. Stir in vinegar and tomatoes, and cook until heated through, about 5 minutes. Remove from heat, and top with biscuits.
  5. Bake until biscuits are golden brown and filling is hot and bubbly, 15 to 20 minutes. Let stand for 10 minutes before serving; garnish with basil, if desired.
Kitchen Tip: If you want to see the tomato filling between the biscuits, you don’t have to put all the biscuits on top. Remaining biscuits can be baked on a baking sheet alongside the cobbler until golden brown, about 15 minutes.
Recipe by Paula Deen Magazine at