Tomato Cobbler With Blue Cheese Biscuits Recipes

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.

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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
• 5. 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.
• 6. 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.)
• 7. 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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons butter 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, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.
• Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black 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 it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.
• Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving.

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.

Steps:

• Heat oven to 375°F.
• Cut larger tomatoes in half or fourths so that all tomatoes are similar in size. In large bowl, toss tomatoes, melted butter, onion, garlic, flour, Italian seasoning and salt. Pour into ungreased 2-quart baking dish.
• Bake about 30 minutes or until tomatoes soften and begin to split.
• In small bowl, stir Bisquick mix and milk. Drop by spoonfuls on top of tomatoes. Lightly brush with egg mixture.
• Bake 15 to 20 minutes or until biscuits are golden brown.

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.