Ripe tomatoes are one of the best things about summer. And we've still got a little bit of time to enjoy them before the season ends and we are stuck in the depths of winter. This tomato cobbler with white cheddar biscuits has become a summer staple in our house, we can't get enough of it.
- For biscuits:
- 1½ cups all purpose flour
- ½ cup white whole wheat flour
- 2 Tbsp. baking powder
- 1 Tbsp. sugar
- ½ tsp. salt
- 2 tsp. black pepper
- 6 Tbsp. cold butter, cut into cubes
- ½ cup white cheddar, grated
- ¾ cup cold buttermilk
- For cobbler:
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 Tbsp. balsamic vinegar
- 12 ounces cherry tomatoes
- ⅛ cup chopped basil
- 3 Tbsp. flour
- pinch red pepper flakes
- To make the biscuits, combine flour, baking powder, sugar, salt and black pepper in a bowl. Add butter and use a finger or a fork to break up the butter. Once finished, it should resembled coarse crumbs.
- Add in the cheese and stir well. Create a well in the center of the mixture and pour in the buttermilk. Stir well to combine, forming a shaggy dough.
- Pour the dough onto a floured surface and knead it until it comes together. Cover it in plastic wrap and refrigerate while you prepare the cobbler.
- Preheat the oven to 375 degrees. Heat butter and olive oil in a sauce pan over medium heat. Add onions. Brown until caramelized, about 20 minutes. Add garlic and cook an additional minute.
- Remove from heat, add balsamic vinegar and set aside.
- In a large bowl, toss together cherry tomatoes, basil, flour and red pepper. Add in onions and toss until everything is well combined.
- Place cobbler ingredients into a square glass baking dish. Bake for 25 minutes.
- Remove dough from the fridge. Roll the dough into a ¾ inch thickness. Using a biscuit cutter, cut the biscuits into rounds.
- Remove the filling from the oven and place 6 biscuits on top of the cobbler. You may have additional biscuits left over, you can bake those along with the cobbler.
- Return the cobbler to the oven and bake 20 additional minutes until the biscuits are golden brown. Cool for 5 minutes before serving.
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