Tomato Cobbler with Blue Cheese Biscuits

November 15, 2016

This recipe was adapted from a beautiful post on July 24, 2012 * by joythebaker * The biscuit recipe is pretty easy, but if you don’t have the time to make them from scratch use a good box mix, like Krusteaze Buttermilk Biscuit Mix, as the base adding in the pepper and blue cheese crumbles.

 

Tip: if you don’t use buttermilk on a regular basis, be sure to keep a container of powdered buttermilk in the refrigerator.

 

Joy says this recipe is “equal parts light and hearty. It’s sweet and savory. The blue cheese tang is out of this world in the tender biscuits. This dish is ultimately satisfying. This would be the perfect dish to bring to a summer potluck for a more substantial and hearty feel.”

Yield: 6 servings

 

Ingredients:
For the Biscuits:

 

2 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
3 tablespoons vegetable shortening, cold and cut into cubes
1/2 cup blue cheese crumbles
3/4 cup cold buttermilk

 

For the Filling:
 

2 tablespoons Olive Obsession extra virgin olive oil or one of our infused oils like garlic, basil or butter 
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 tablespoons Olive Obsession Neapolitan herb or Traditional balsamic vinegar
2 pounds cherry tomatoes
1/4 cup coarsely chopped basil
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
salt and coarsely ground black pepper

 

To make the Biscuits:
 

In a medium bowl, whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening. With your fingers, quickly break up the fat into the dry ingredients. Rub the fats into the dry ingredients until well incorporated. Some butter pieces will be the size of small peas, other will be the size of oat flakes. Toss in blue cheese crumbles. Stir to incorporate.

 

Create a small well in the center of the flour mixture. Add buttermilk all at once. With a fork, quickly bring together the wet and dry ingredients. The dough will be rather shaggy. Dump dough out onto a lightly floured work surface. Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate until the filling is assembled.

 

To make the tomato Filling:
 

Add olive oil and butter to a medium saute pan over medium heat. Add sliced onions and season with salt and pepper. Cook and brown onions, stirring occasionally, until caramelized, about 18 to 20 minutes. Add garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar and set aside.

 

In a large bowl, toss together clean cherry tomatoes (no need to cut them), chopped basil, flour, and red pepper flakes. Add caramelized onions and toss together until everything is lightly and evenly coated in flour. Season with salt and pepper.
 

Place rack in the upper third of the oven and preheat oven to 375 degrees F.

 

Pour the tomato and onion filling into a square 8×8-inch baking dish. Place in the oven and bake tomatoes filling for 25 minutes.

 

Remove the biscuit dough from the fridge. On a lightly floured work surface, roll out biscuit dough into a 3/4 or 1-inch thickness. Use a 1 1/2 to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour should it get sticky. Remove the partially cooked filling from the oven and carefully place 6 biscuits atop the tomato filling in the pan.

 

Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits at another time. (The shaped biscuit dough freezes very well.)

 

Return warm filling and biscuit dough to oven and bake for 17-20 minutes, until the biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
 

Remove from the oven and allow to cool for about 15 minutes before serving. Tomato Cobbler is best served warm.

 

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