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Tomato Cobbler with White Cheddar Biscuits

Aug 13, 2013 02:41PM ● By Cate Reynolds

The word cobbler brings about thoughts of sweet and sugary fruits topped with some sort of crumble. We’ve turned cobbler into something completely unexpected here. The white cheddar biscuits are the cherry on top of this savory, tomato-filled cobbler.


For biscuits:
1 1/2 cups all purpose flour
1/2 cup white whole wheat flour
2 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
2 tsp. black pepper
6 Tbsp. cold butter, cut into cubes
1/2 cup white cheddar, grated
3/4 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
1/8 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 3/4 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.

Serves 6.

--Kim Cooper--