This gorgeous Tomato Cobbler with Cheddar Biscuits is great for summer menus.
Tomato Cobbler with Cheddar Biscuits
Make 6 to 8 servings
- 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
- 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
- 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).
- 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.
- Preheat oven to 400°.
- 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.
- 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.
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