Biscuit Topped Tomato Cobbler

It still amazes me how much I disliked tomatoes when I was a kid and how I now can't pass up a ripe batch of these gorgeous August beauties. They call out from the farmer's market tables, begging to come home with me. I accommodate.

A number of years ago, I tried my hand at making a savory tomato cobbler with Gorgonzola biscuits (get the recipe here) and it was great. But every time I've made it, I find myself removing the onions and adding more vinegar to let the dish be more tomato and acid forward.

So this is my recipe redo with a simpler biscuit to let the tomatoes be more the stars of the dish. Although basil and tomatoes are a great match, I love the savory flavor of fresh thyme and found that it adds so much when just tossed in with the tomatoes. And if you eat all the biscuits and still have cobbler left over, just pour it over some pasta for the best sauce ever. Enjoy!

Yield: 6 Servings

Author: Anita Schecter

Biscuit Topped Tomato Cobbler

prep time: 20 Mcook time: 40 Mtotal time: 60 M

Recipe for a biscuit topped savory cobbler with tomatoes, balsamic vinegar and fresh thyme.

ingredients:

• Biscuits:
• 2 Cups all-purpose flour
• 2 Teaspoons baking powder
• 1 Teaspoon granulated sugar
• 1 Teaspoon salt
• 1 Tablespoon fresh thyme leaves
• Pinch of ground black pepper
• 1 Stick (8 tablespoons) unsalted butter, cold
• 1/2 Cup buttermilk plus extra for brushing over top
• Cobbler:
• 2 Cups assorted cherry tomatoes
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons all-purpose flour
• 2 Cloves garlic, peeled and smashed
• A few fresh thyme sprigs
• Pinch of sea salt

instructions:

How to cook Biscuit Topped Tomato Cobbler

1. Pre-heat the oven to 375 degrees.
2. Add the tomatoes to a 12" cast iron pan and toss with the olive oil, vinegar, salt, pepper and flour. Toss in the garlic cloves and fresh thyme.
3. To make the biscuits, add the flour, baking powder, sugar, salt and thyme to a large bowl. Grate in the butter on the large side of a box grater. Alternately, you can cut the butter into 1" pieces and blend it in with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Toss the butter in the flour mixture until everything is coated, make a well in the center and pour in the buttermilk. Stir just until combined.
5. Turn the dough out onto a well floured surface and pat or roll to about a 1" thickness. Cut into 6 biscuits and place on top of the tomatoes. Brush with the remaining buttermilk and bake for 35 - 40 minutes or until the biscuits are a light golden brown.

Note

1. You may find some information online that tells you not to cook tomatoes in a cast iron pan but, if your pan is well seasoned, it is not a problem. My pan is very well loved.

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