TOMATO COBBLER WITH PARMESAN-BASIL BISCUITS
Celebrate a bounty of summer tomatoes with a dish that takes cues from classic Italian flavors.
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the tomato filling: Preheat the oven to 350 degrees F.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil.
- For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough.
- Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm.
TOMATO-AND-CHEESE COBBLER
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this savory summertime cobbler will be super flavorful and not too runny.
Provided by Anna Stockwell
Categories Cobbler/Crumble Tomato Biscuit Butter Buttermilk Chive Cheddar Thyme Egg Peanut Free Dinner Summer Bake Cheese
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.
- Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured work surface. Gently knead 2-3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.
- Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you'll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15-20 minutes.
- Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18-20 minutes. Let cool 5-10 minutes before serving.
- Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.
TOMATO BACON CUPS
These savory biscuits have a flavorful tomato and bacon filling. "I got the recipe at a friend's house one Thanksgiving," Paige English relates from Portland, Oregon. "I've made them at special gatherings ever since. They always disappear fast."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. , Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
DADDY'S SAVORY TOMATO BISCUITS
My father was a man that could take an unstocked kitchen and make a gourmet meal. I watched him make these biscuits when we were out of milk. Just amazing!
Provided by michellej
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Stir the flour, baking soda, salt, and sugar together in a bowl, and cut in the shortening with a pastry cutter until the mixture looks like crumbs. Mix in the vegetable juice cocktail just until moist, and turn out onto a well-floured work surface. Gently knead several times just until dough holds together, roll out to 1/2-inch thick, and cut into rounds with a biscuit cutter. Place the biscuits onto the prepared baking sheet.
- Bake in the preheated oven until risen and lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 16.2 g, Fat 5.9 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 323.9 mg, Sugar 0.7 g
TOMATO COBBLER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
- For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
- Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
- Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.
TOMATO COBBLER WITH RICOTTA BISCUITS
Nicole Rucker, the chef at Fiona in Los Angeles, makes biscuits with a particularly tender, cakelike crumb. Her secret: ricotta. Strain the cheese well to get rid of excess moisture, and don't be afraid to dust the dough with flour as you work, to keep it from getting oversaturated and sticky. The biscuits, baked atop a mix of tomatoes seasoned with sugar and vinegar, rise tall, with soft insides and crunchy, golden crusts. The dish lies somewhere between a savory course and sweet one, and you can serve it either way.
Provided by Tejal Rao
Categories casseroles, vegetables, dessert, side dish
Time 2h
Yield 10 servings
Number Of Ingredients 12
Steps:
- Prepare the ricotta: Strain the ricotta in a cheesecloth or fine-mesh strainer for at least 30 minutes. When it's ready to use, squeeze to get rid of any excess moisture.
- Prepare the ricotta biscuits: Put 2 1/2 cups cake flour, 1 tablespoon sugar, 1 teaspoon salt, baking powder and baking soda into a large bowl and whisk to combine. Transfer to the freezer to chill for about 20 minutes. Add the butter to the bowl and smear the pieces between your fingers, pinching them to make thin pieces and smushing these into the flour mixture until no big pieces are left.
- Make a well in the middle of the bowl and gradually pour in 1 cup buttermilk while using a fork to fluff in the flour from the sides of the bowl until you form a shaggy-looking dough. Crumble in the ricotta and loosely incorporate with your fingers.
- Scrape the dough onto a lightly floured surface and use your hands to shape it into a roughly 4-inch-by-6-inch rectangle. Fold into thirds and flatten back to the same size with your hands; repeat two more times, flattening the dough out until about 1-inch thick. Refrigerate the dough for 20 minutes.
- Position a rack in the center of the oven, and heat oven to 350 degrees. Cut about half the tomatoes in half. In a 2-quart baking dish, combine all the tomatoes, olive oil, vinegar and thyme sprigs with the remaining 1/4 cup sugar and 2 tablespoons cake flour. Season generously with salt and pepper, and let sit while you prepare the biscuit dough.
- Lay the biscuit dough out onto a lightly floured surface. Cut into 2-inch squares or circles and arrange in a single layer over the tomatoes - you should have around 10 to 12 biscuits. Roll and cut scraps, or just bake the scraps separately to snack on. Brush the remaining 2 tablespoons buttermilk on top of the biscuits, and bake for 45 minutes, until the tomato mixture has bubbled up and the biscuits are browned on top. Allow to cool, and serve warm or at room temperature, finishing with a sprinkle of salt and pepper.
TOMATO BISCUITS
Continuing my search for a really good tomato bread like I once had on a cruise ship... These aren't quite it, but they're very good nonetheless and are full of flavor!
Provided by coconutcream
Categories Breads
Time 25m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Prheat oven to 450°F.
- Mix all ingredients in a large bowl. Turn onto surface dusted with baking mix and knead 10 times.
- Drop by spoonfuls onto an ungreased baking sheet.
- Bake 8-10 minutes until golden brown.
- Serve with honey butter, made by combining 1/2 cup soft butter with 1/4 cup honey.
TOMATO COBBLER
As sweet and delicious as summer's cherry tomatoes are raw, they become even more so when baked in this easy cobbler-style dish. Caramelized onion, garlic, and hot pepper reinforce the dish's savory side. A Gruyere drop-biscuit dough, spooned on top before the ensemble bakes, makes the cobbler work as a hearty side or a rustic main course.Cheese biscuits on top of the tomato filling soak up the juices.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Serves 6 to 8
Number Of Ingredients 15
Steps:
- Make the filling: Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.
- Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.
- Preheat oven to 375 degrees. Make the biscuit topping: Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)
- Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.
SAVORY TOMATO BACON BISCUIT BITES
Biscuits made with Original Bisquick® mix and topped with bacon and tomatoes give you delicious appetizers - perfect for a crowd.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 45m
Yield 32
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
- In medium bowl, stir together Bisquick mix, cheese, sugar, Italian seasoning and red pepper. Add 1/3 cup of the mayonnaise and the milk, stirring with fork until moistened. On lightly floured surface, knead dough 5 or 6 times. Pat or roll dough to 1/4-inch thickness. Cut with 1 3/4-inch round cutter; place rounds on cookie sheet.
- Bake 8 to 10 minutes or until golden brown. Cool slightly. Spread biscuits with half of remaining 1/3 cup mayonnaise; top each biscuit with tomato slice. Spread tomato slices with remaining mayonnaise; sprinkle evenly with bacon and onions.
Nutrition Facts : Calories 86, Carbohydrate 6 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 203 mg
TOMATO-BASIL DROP BISCUITS
I grow fresh basil in my garden each summer. I use it in almost everything I cook. It really gets your taste buds going.-Shirley A. Glaab, Hattiesburg, Mississippi
Provided by Taste of Home
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small skillet, saute onions in oil until tender. Add tomato; cook 1 minute longer. Remove from the heat; stir in basil. Cool slightly. , In a large bowl, combine the flour, baking powder, salt and pepper. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk and tomato mixture just until combined. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 10-12 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 90 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 203mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
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