Tomato Cobbler with Blue Cheese Biscuits

1
Susan Din

By
@spatdi

This is divine! Yummy sweet summer tomatoes paired with caramelized onions and blue cheese biscuits!
Picture and recipe from www.joythebaker.com

Rating:
★★★★★ 1 vote
Serves:
4-6
Prep:
30 Min
Cook:
25 Min
Method:
Bake

Ingredients

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BISCUITS

2 c
all purpose flour
2 Tbsp
baking powder
1 Tbsp
sugar
1/2 tsp
salt
1/2 tsp
black pepper, fresh ground
3 Tbsp
butter, cold unsalted, cut in cubes
3 Tbsp
vegetable shortening, cold, cut in cubes
1/2 c
blue cheese, crumbled
3/4 c
buttermilk-cold

TOMATO FILLING

2 Tbsp
olive oil
1 Tbsp
butter, unsalted
2 large
onions sliced
3 clove
garlic minced
2 Tbsp
balsamic vinegar
2 lb
cherry tomatoes
1/4 c
fresh basil chopped
3 Tbsp
all purpose flour
1/2 tsp
red pepper flakes
to taste: salt and black pepper, fresh coarsley ground

How to Make Tomato Cobbler with Blue Cheese Biscuits

Step-by-Step

  • 1In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening. With your fingers, quickly break up the fat into the dry ingredients. Rub the fats into the dry ingredients until well incorporated. Some butter pieces will be the size of small peas, other will be the size of oat flakes. Toss in blue cheese crumbles. Stir to incorporate.
  • 2Create 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 rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate until the filling is assembled.
  • 3Add olive oil and butter to a medium saute pan over medium heat. Add sliced onions and season with salt and pepper. Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes. Add garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar and set aside.
  • 4In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes. Add caramelized onions and toss together until everything is lightly and evenly coated in flour. Season with salt and pepper
  • 5Place rack in the upper third of the oven and preheat oven to 375 degrees F.

    Pour the tomato and onion filling into a square 8×8-inch baking dish. Place in the oven and bake tomatoes filling for 25 minutes.
  • 6Remove the biscuit dough from the fridge. On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour should it get sticky. Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits at another time. (The shaped biscuit dough freezes very well.)
  • 7Return 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. Tomato Cobbler is best served warm.

Printable Recipe Card

About Tomato Cobbler with Blue Cheese Biscuits

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian




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