Tomato Cobbler

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Tomato Cobbler
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Yields: 5
 
Ingredients
  • 6 Cups Village Farms Heavenly Marzano Tomatoes
  • 1 Sliced Onion
  • 3 Finely Minced Garlic Cloves
  • 1 Tsp. Coconut Sugar
  • 1 Tbsp. Kosher Salt
  • 1 Tsp. Black Pepper
  • 1 Tbsp. Fresh Thyme
  • ¼ Tsp. Red Pepper Flakes
  • 2 Tbsp. All Purpose Flour

  • For the Biscuits-
  • 1½ Cups All Purpose Flour
  • 2 Tsp. Baking Powder
  • 1 Tsp. Fresh Thyme
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Black Pepper
  • 1 Cup Shredded Cheddar Cheese
  • 6 Tbsp. Cold Unsalted Butter, cut into small squares
  • ⅔ Cup Milk + 1 Tbsp.
Instructions
  1. Heat a large skillet over medium heat. Add oil, onions, and garlic and begin to sauté for 2-3 minutes until onions start to soften.
  2. Add in tomatoes to the skillet and season with salt, pepper, thyme, and red pepper flakes.
  3. Cook the tomatoes about 5-7 minutes on medium high heat until they just start to burst.
  4. At this time stir in the flour and coconut sugar to coat the tomatoes to help thicken the sauce.
  5. While the tomatoes cook, make the biscuits.
  6. Combine flour, baking powder, thyme, cheese, salt and pepper and stir to combine.
  7. Pour in milk and using a wooden spoon stir until dough just comes together. (Dough will be a bit sticky.)
  8. Pour tomato mixture into a 9 x 13 baking dish.
  9. Drop spoonfuls of the biscuit dough directly on top of the tomatoes.
  10. Brush the tops of the biscuits lightly using the remaining 1 Tbsp. milk.
  11. Bake for 50-60 minutes until biscuits are golden brown.
  12. Serve immediately.

Recipe and photography by My Diary of Us

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