Tomato Cobbler & Blue Cheese Biscuits

Before finding this recipe I was under the impression cobblers were solely desserts. How wrong was I?!

You'll be a believer after trying this recipe. The tomatoes are sweet and the biscuits are crumbly, not to mention how great it smells thanks to the onions and basil. I hope you enjoy it as much as my friends and I did!

Tomato Cobbler with Blue Cheese Biscuits 

     recipe from Joy the Baker

     serves 4-6

Ingredients

For the Biscuits

2 cups flour

2 tbsp baking powder

1 tbsp granulated sugar

½ tsp salt

½ tsp pepper

3 tbsp unsalted butter, cold and cubed

3 tbsp vegetable shortening, cold and cubed

½ cup blue cheese crumbles

¾ cup cold buttermilk

For the Filling
2 tbsp olive oil

1 tbsp unsalted butter

2 large onions, sliced

3 cloves garlic, minced

2 tbsp balsamic vinegar

2 pounds cherry tomatoes

¼ cup coarsely chopped basil

3 tbsp flour

½ tsp red pepper flakes

salt & pepper

Directions

To make the biscuits, whisk flour, baking powder, sugar, and salt together. Add cold butter and shortening.  

Using your fingers, rub the fats into the dry ingredients until incorporated, butter pieces will be small, peas size and smaller. Add in blue cheese crumbles. Stir to incorporate.

Create a small well in the center of the flour mixture, pour in the buttermilk and using a fork, and quickly mix everything together. Lightly flour a work surface and knead the dough 10 times, forming a disk.

Wrap dough in plastic wrap and chill in the refrigerator until the filling is assembled.

For the filling, add olive oil and butter to a medium pan over medium heat, add the onions and season with salt and pepper. Cook onions, stirring occasionally, until caramelized. It will take 15-20 minutes. Add garlic and cook for another minute. Remove pan from heat and stir in balsamic vinegar, set aside.

In a large bowl, stir tomatoes, basil, flour, and red pepper flakes together. Add caramelized onions and lightly toss all together. Season with salt and pepper.
Preheat oven to 375°F. 
Pour the tomato and onion filling into a square or rectangular baking dish; I used a 9 x 13 inch pan. Bake tomatoes filling for 25 minutes.

Remove the biscuit dough from the fridge.
On a lightly floured work surface, roll out dough into a ¾ to 1-inch thickness. Use a 2-inch round cookie cutter/biscuit cutter.  Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling. Brush biscuit tops with butter or buttermilk and sprinkle with salt and pepper. Freeze left over dough for more biscuits.
Return filling and biscuit dough to oven and bake for 18-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
Remove from the oven, cool for 10 minutes before serving.

We are so ready to eat we can't contain ourselves!