Tomato Cobbler With Cheddar Herb Biscuits
Jun 20, 2024 12:54 PM
This Tomato Cobbler with Cheddar Herb Biscuits is a cozy and delicious savory cobbler for chilly fall nights.
This tomato cobbler is delicious yet simple. Nothing fancy is required here, you could make the biscuit dough with a fork. And while it bubbles away in the oven, you’re free to do other things, like cozy up with a blanket and a good book on the couch.
Both the buttery tomato filling and flaky cheddar and herb-studded biscuits contend to be the star of this dish, and the win is too close to call.
Which is why this tomato cobbler is so good. Everything is balanced—savory, slightly sweet, acidic, fragrant, and hearty.
Ingredients:
For the Tomato Filling
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 large yellow onion, thinly sliced
- 1 teaspoon sugar
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 can Amy’s Organic Chunky Tomato Bisque
- 1 tablespoon balsamic vinegar
- 2 pounds ripe on-the-vine tomatoes, seeded and quartered
- 11 ounces grape or cherry tomatoes, halved
- Sea salt and pepper, to taste
For the Drop Biscuits
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 sprigs fresh thyme, stemmed
- 2 sprigs fresh rosemary, stemmed and chopped
- 1 stick unsalted butter, very cold
- 1 cup rennet-free shredded cheddar cheese
- 1 1/2 cups buttermilk
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
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