Tomato & Cheddar Cobbler
- Main Course
- Vegetarian
- Tomatoes On the Vine
- All Recipes
- / Tomato & Cheddar Cobbler
Ingredients
3 lb. tomatoes on the vine, sliced
1 tsp. Kosher salt
2 cups all-purpose flour
2 tsp. baking powder
1 Tbsp. Kosher salt
6 Tbsp. cold unsalted butter, cubed
1 1/2 cups shredded cheddar cheese
3/4 cup buttermilk
3 large garlic cloves, grated
2 Tbsp. rosemary, finely chopped
2 Tbsp. extra-virgin olive oil
2 tsp. freshly ground black pepper
1 egg, beaten
1 tsp. Kosher salt
2 cups all-purpose flour
2 tsp. baking powder
1 Tbsp. Kosher salt
6 Tbsp. cold unsalted butter, cubed
1 1/2 cups shredded cheddar cheese
3/4 cup buttermilk
3 large garlic cloves, grated
2 Tbsp. rosemary, finely chopped
2 Tbsp. extra-virgin olive oil
2 tsp. freshly ground black pepper
1 egg, beaten
Steps
Step 1:
Preheat the oven to 425°F.
Step 2:
In a large bowl, add tomatoes and sprinkle with 1 tsp. Kosher salt. Mix well to combine and allow to sit while you make the dough.
Step 3:
Meanwhile, in a large bowl whisk together the flour, baking powder, and salt. Add the chunks of butter and mix with your hands or a pastry cutter until the butter forms pea-sized crumbs. Then, mix in the cheese.
Step 4:
In a separate bowl, combine the buttermilk, grated garlic, and rosemary. Stir into the dough mixture until a sticky dough comes together.
Step 5:
Drain the tomatoes of excess liquid and add olive oil and black pepper. Toss to combine.
Step 6:
In a baking dish, evenly layer the tomato slices. Dollop biscuits on top, using about ¼ cup of the dough mixture for each biscuit. Brush with egg.
Step 7:
Bake until golden brown and biscuits are cooked through, about 45-55 minutes.
