This summer season, leave your expectations for chilled recipes at the door and make our warm tomato cobbler with tender buttermilk biscuits.
For the Tomatoes:
- 3 tablespoons olive oil
- 2 large shallots (about 1/4 pound), thinly sliced
- 4 large cloves garlic, thinly sliced
- 2 pounds cherry or grape tomatoes
- 1/2 teaspoon coarse salt
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon freshly cracked pepper
- 4 sprigs fresh thyme, leaves removed and chopped (about 1 heaping tablespoon)
- 2 tablespoons all-purpose flour
For the Biscuits:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
- 3/4 cup buttermilk, divided
For the Tomatoes:
- Preheat the oven to 350°F. Set out a 2 1/2-quart baking dish that is about 2 inches deep.
- Heat the oil in a large skillet over medium-high heat. Cook the shallots, stirring occasionally until lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and transfer to a medium bowl.
- Add the tomatoes, salt, red pepper flakes, pepper, and thyme to the bowl with the shallots. Stir together until incorporated.
- Evenly sprinkle the flour over the tomatoes. Gently fold the flour into the tomatoes with a spatula until the flour dissolves completely into the mixture with no lumps. Set aside as you make the biscuit dough.
For the Biscuit Dough:
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Add the cubed butter, and use a pastry cutter to incorporate it into the flour mixture until the larger lumps are reduced to pea-sized pieces.
- Make a well in the center of the mixture and pour in 1/2 cup buttermilk. Stir with a spatula or your hands, combining everything until a thick dough forms. Do not overmix.
To Assemble and Bake:
- Transfer and evenly distribute the tomato mixture into the baking dish.
- Using a 1/4-cup cookie scooper, gently and evenly place 10-12 mounds of biscuit dough over the top of the tomatoes, leaving a little space between each one.
- Lightly brush the dough with the remaining 1/4 cup buttermilk.
- Transfer the baking dish to the oven. Bake until the tomatoes are bubbling and the biscuits are golden brown, about 50-60 minutes.
- Transfer to a wire rack. Let cool for about 20 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Vegetarian
- Method: Baking
- Cuisine: Casserole
Keywords: tomato, shallot, biscuit, buttermilk, casserole, cobbler