Tomato Cobbler with Pimento Cheese Biscuits
Fluffy pimento cheese biscuits are there to soak up the flavors of the burst tomatoes and garlic it sits atop. With a cast iron skillet, this is a one pan dish that can go from stovetop to oven.
Servings: 6 servings
Ingredients
- ½ onion diced
- 1 tbs butter
- 2 tbsp garlic minced
- ½ tsp salt
- 5-7 large basil leaves cut into ribbons
- 4 cups cherry tomatoes
- ½ cup chicken or vegetable stock
- 2 cups all purpose flour
- 2 tsp granulated sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 1 ½ cups Palmetto cheese or other pimento cheese
- 2 tbsp butter melted
Instructions
- Melt the tablespoon of butter of medium heat in a cast iron skillet. (See note below if not using cast iron). Add in the onion and cook for 5 minutes.
- Add the garlic and cook for another minute. Then add the salt and basil and stir together to mix.
- Arrange the cherry tomatoes on top of the mixture in the skillet so they are in a single layer as much as possible. Do not overfill the skillet with tomatoes, if your cast iron won't accommodate 4 cups of tomatoes, don't use them all. Let the tomatoes cook for 10 minutes, stirring to let them blister evenly.
- While this is cooking, turn the oven on to 375 and begin to make the biscuit dough.
- Use a sturdy wooden spoon to mix together the flour, sugar, baking powder and salt until well combined.
- Slowly pour the milk in, stirring until just combined.
- Add in the pimento cheese and stir until well-incorporated without over mixing. Set the dough aside.
- Pour in the ½ cup of stock and continue simmering for about 10 minutes or until there's only about a fourth of the cooking liquid left.
- Remove the cast iron from the heat and use the wooden spoon and your fingers to drop even chunks of dough atop the tomato mixture. Aim for 6-7, but don't completely cover the top like it's a pie crust.
- Put the full cast iron skillet in the oven and make for 25 minutes.
- Remove from the oven and brush the melted butter over the baked biscuits. Put back in oven for 5 minutes, or turn on the broiler and leave it in for 2-3 minutes or until the tops of the biscuits are golden brown.
Notes
If you don't have cast iron, after the tomato mixture is done cooking, transfer it into an 8x8 or 9x9 baking dish. From there, top the mixture with biscuits as described and put in the oven for the same amount of time.