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Cherry Tomato Cobbler with Cheddar Everything Biscuits Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 32 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Cherry Tomato Cobbler with Cheddar Everything Biscuits is a delightful blend of sweet roasted cherry tomatoes and sharp cheddar biscuits flavored with everything bagel seasoning. The roasted tomatoes become jammy and luscious, topped with flaky, cheesy biscuits that are buttery and savory. Perfect as a comforting yet fresh dish, it pairs wonderfully with a simple salad for a full meal.

Ingredients

Cherry Tomato Filling

  • 3 pints cherry tomatoes (about 6 cups)
  • 1/4 cup sweet onion, thinly sliced
  • 6 cloves garlic, smashed
  • 3 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 6 sprigs fresh thyme or herb of choice
  • 1 tablespoon all purpose flour

Cheddar Everything Biscuits

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoons black pepper, fresh cracked
  • 8 tablespoons unsalted butter, cold and cut into 1/4" cubes - divided (6 tbsp + 2 tbsp)
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk
  • 2 tablespoons everything bagel seasoning

Instructions

  1. Prepare Cherry Tomato Filling: Preheat the oven to 400°F and place oven rack in the middle position. On a rimmed baking sheet, combine cherry tomatoes, sliced sweet onion, smashed garlic cloves, salt, pepper, and fresh thyme sprigs. Drizzle with olive oil and toss well to coat all ingredients evenly.
  2. Roast Tomatoes: Roast in the preheated oven for 20-25 minutes, until the tomatoes start to burst and become jammy. Remove from oven and let cool slightly, then toss with 1 tablespoon of all purpose flour to lightly coat the mixture. Set aside.
  3. Make Biscuit Dough: While tomatoes roast, whisk together 2 cups flour, baking powder, sugar, salt, and pepper in a large mixing bowl. Add 6 tablespoons of cold cubed butter and blend into the dry ingredients using a pastry blender or your hands until the mixture resembles coarse meal with small butter chunks.
  4. Add Cheese and Buttermilk: Stir in shredded cheddar cheese until just combined and dough is shaggy with visible cheese. Make a well in the center and pour in the buttermilk. Mix with a fork until dough forms large clumps.
  5. Roll and Fold Dough: Turn dough onto floured surface and gently gather into a cohesive mass. Pat into a 1-inch thick rectangle, cut in half, stack pieces, then roll to 1-inch thickness. Repeat this cutting, stacking, and rolling once more to create flaky layers.
  6. Cut Biscuits: Dust dough with flour and roll out to 3/4-inch thickness. Use a 2-inch biscuit cutter dipped in flour to cut out 18-20 biscuits. Transfer biscuits to a lined baking sheet. Re-roll scraps and cut out remaining biscuits. Place baking sheet in freezer to chill and help biscuits keep shape when baking.
  7. Assemble Cobbler: Transfer the roasted tomato mixture into a cast iron skillet. Arrange the chilled biscuits on top of the tomatoes evenly.
  8. Butter and Season Biscuits: Melt the remaining 2 tablespoons of butter and brush over the biscuit tops using a pastry brush. Sprinkle everything bagel seasoning evenly over the buttered biscuits, working in batches if necessary to prevent butter solidifying.
  9. Bake the Cobbler: Place the cast iron skillet on a parchment or silpat-lined baking sheet and bake at 400°F for 20 minutes. Then reduce the heat to 350°F and continue baking until biscuits are deeply browned and tomato juices are bubbling, about 35-45 minutes more.
  10. Cool and Serve: Allow the cobbler to cool for at least one hour to let the tomato juices thicken and set. Serve warm, ideally paired with a fresh, simple salad for a complete meal experience.

Notes

  • Chilling the biscuit dough in the freezer before baking helps maintain the biscuit shape and promotes flaky layers.
  • If you prefer a stronger herb flavor, you can substitute thyme with rosemary or oregano.
  • Allowing the cobbler to cool completely is essential for the juices to thicken, enhancing the texture and flavor.
  • Use a sharp cheddar cheese for best flavor contrast with the sweet tomato filling.
  • This recipe can be made ahead by roasting the tomatoes and preparing the biscuits separately; bake right before serving.

Find it online: https://ivysrecipes.com/cherry-tomato-cobbler-with-cheddar-everything-biscuits-recipe/