Here it is. My very first recipe. It feels good to finally have a recipe on here! I’ve already learned so much and still have a ton I want to work on especially in the photography area. This tomato cobbler combines the sweet flavor of roasted tomatoes with warm flakey southern buttermilk biscuits. Add some Gruyère to the biscuit dough to really take it to another level.
Summer comes early in Houston and the cherry tomato plants are already working at full speed producing beautiful red, orange, and yellow varieties. The basil plants are also soaking up the warm sun. I was so excited to use fresh tomatoes and basil straight from my garden. For the cobbler, I made about half the amount the recipe calls for since there’s only two of us.
I have a soft spot for homemade buttermilk biscuits. Plus they’re pretty easy to make! Omit the gruyere from this recipe and make the ‘regular’ version anytime. I was able to make about 12 from this batch and baked the extra on a baking sheet alongside the cobbler. The extra biscuits go well with honey or jams!
These finished product photos really don’t do this dish the justice is deserves. We paired this with buttermilk marinated pork chops and were amazed at how well all the flavors went with one another. Sweet, savory, tangy, deliciousness all in one.
Tomato Cobbler with Buttermilk Biscuits
- 2 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 2 yellow onions, thinly sliced
- 3 cloves garlic, minced
- 2 Tbsp. balsamic vinegar
- 2 pounds cherry tomatoes, whole
- 1/4 cup basil, coarsely chopped
- 3 Tbsp. all-purpose flour
- 1/2 tsp. red pepper flakes
- salt and coarsely ground black pepper
- 2 cups all-purpose flour
- 2 Tbsp. baking powder
- 1/2 tsp. salt
- 6 Tbsp. unsalted butter, cold and cut into cubes
- 1/2 cup grated Gruyère cheese
- 1 cup cold buttermilk
- 1/2 tsp. coarse ground black pepper
For the Filling:
For the Biscuits:
- Place rack in the upper third of oven and preheat to 375°F.
- Add olive oil and butter to a medium sauté pan or Dutch oven over medium heat. Add sliced onions and season with salt and pepper. Cook and brown onions, stirring occasionally, until carmelized, about 18 to 20 minutes. Add garlic and cook for one minute. Remove pan from heat, add balsamic vinegar and set aside.
- In a large bowl, toss together washed cherry tomatoes, chopped basil, flour, and red pepper flakes. Add carmelized onions and toss together until everything is evenly coated in flour. Season with salt and pepper.
- Pour the tomato and onion filling into a square 8×8-inch baking dish. Place in the oven and bake tomato filling for 25 minutes. While tomato filling is baking prepare biscuits.
- In a medium bowl, whisk together flour, baking powder, and salt. Add cold butter and quickly break up the butter into pea- or oat flake-sized pieces by rubbing with your fingers into the flour. You can also use a pastry cutter. Toss in the Gruyère cheese and stir to incorporate.
- Create a small well in the center of the flour mixture. Add buttermilk all at once. With a fork, quickly bring together the wet and dry ingredients. The dough will be shaggy and somewhat sticky. Dump dough out onto a lightly floured work surface. Work dough just until it comes together. Don’t overwork the dough or you’ll end up with tough biscuits.
- On a lightly floured work surface, roll out biscuit dough into a rectangle. Fold the dough into thirds like a brochure and then fold into thirds the opposite direction to make a square. Roll out dough until ½ inch thick. Use a biscuit cutter to cut biscuits. Make sure the cutter is sharp so that the cut edges do not smear into each other. This is important to get the flakey biscuit result.
- Remove the partially cooked filling from the oven and place 6 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and roll excess biscuit dough to make extra biscuits. These reworked biscuits will be tougher than the initial batch.
- Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
- Remove from the oven and allow to cool for about 15 minutes before serving. This dish is best served warm.
- Keep your biscuit ingredients cold! Make sure your butter and milk are very cold. I like to cut my butter into ¼ inch cubes and place in freezer for about 10-15 minutes before I use it. Just enough so the butter isn’t completely frozen, but it is very cold. I also measure my milk and place in the freezer before using. You don’t want the butter to melt and incorporate too much into the dough until it’s in the oven.
- Don’t overwork your dough. This leads to tough biscuits. Instead of kneading press and fold the dough until it comes together. Try to rollout the dough as little as possible.
- Cutting the biscuits correctly is also a key for flakiness. Use a sharp cutter. I like to use a cookie/biscuit cutter for round biscuits. You can also use a bench scraper to cut squares. Cut the biscuit straight down and then up, no twisting or turning. You want to see all the layers you created on the side of the biscuit, this ensures it will rise in flakey layers while baking.
To make the tomato filling:
To make the biscuits: