Tomato Cobbler with Blue Cheese Biscuits

I learned a new word this week: Junuary. It’s kind of like this: Oh hey, it’s the month of June. It should be warm and sunny and beautiful. You should be wearing flip flops and sunglasses like A BOSS. But wait. NOPE. Just kidding. Instead it’s like January. Cold and drizzly and dark and miserable! Ack. I hate Junuary. I’m in a Junuary-induced depression.

But at least in my kitchen, I can properly celebrate summer. Like with glorious tomatoes. That first taste of a locally grown tomato – after months of eating subpar grocery store tomatoes – is like heaven. I think it’s the food I get the most excited about during the summer months.

Wait. Back up. OK, I lied. Sorry. Forgive me. It’s really ice cream that gets me the most jazzed. I want to eat ALL THE ICE CREAM! Tomatoes, however, are a close second. Hmmmm….tomato ice cream? Is that totally weird? YES. Yes it is weird. Bad Liz. Bad.

But you know what isn’t weird? Tomato Cobbler. It sounds weird, right? If you’re like me, then you’re used to hearing the word cobbler and associating it with peaches and plums and all things fruity (yes, I know tomatoes are technically a fruit). But that’s all about to change. Because Joy is a genius. Mind blown.

This dish has it all. Sweet, juicy cherry tomatoes. Caramelized onions. Fresh herbs. And savory, tangy buttermilk and blue cheese biscuits. Simply divine. Perfectly satisfying. And kind of a big deal. I’m bringing summer back to Seattle in all it’s glory… least in my kitchen.



Recipe barely adapted from Joy the Baker

Tomato Cobbler with Blue Cheese Biscuits

Serves 4-6

Tomato Cobbler with Blue Cheese Biscuits


  • For the Biscuits
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 tablespoon sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 tablespoons unsalted butter, cut into cubes and chilled
  • 3 tablespoons vegetable shortening, cut into cubes and chilled
  • 1/2 cup blue cheese crumbles
  • 3/4 cups, plus 2 tablespoons, cold buttermilk

  • For the Filling
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 large onions, sliced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 4 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 lbs cherry tomatoes
  • 1/4 cup fresh basil, roughly chopped
  • 1 tablespoons fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1/2 tsp. red pepper flakes


  1. Make the biscuits. In a medium bowl combine the flour, baking powder, sugar, salt and pepper. Cut the cold butter and the shortening into the dry ingredients using your fingers, two forks or a pastry blender, until the mixture resembles course crumbs. Stir in the blue cheese crumbles. Create a small well in the center of the flour mixture. Add 3/4 cups of the buttermilk and then quickly incorporate it into the flour mixture using a fork until a loose dough balls forms. Turn the dough out onto a lightly floured work surface and knead it about 10 times. Form the dough into a disk, wrap it in plastic wrap and refrigerate it until the filling is assembled.
  2. Make the tomato filling. Pre-heat your oven to 375 degrees. Heat the olive oil and the butter in a large non-stick sauté pan over medium heat. Add the sliced onions, salt and pepper. Cook the onions, stirring occasionally, until they are very soft and browned, about 18-20 minutes. Add the garlic and cook for an additional minute. Remove the pan from the heat and stir in the balsamic vinegar, cherry tomatoes, basil, thyme, flour and red pepper flakes. Pour the tomato filling into a square baking dish (I used a 9 X 9 inch dish) and bake in your pre-heated oven for 25 minutes.
  3. When the 25 minutes is almost up, remove the biscuit dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 1-inch thickness. Using a floured 2-inch biscuit cutter or a drinking glass, cut out biscuits. Re-shape/re-roll the scraps and continue cutting out biscuits until the dough is used up.
  4. Remove the tomato filling from the oven and carefully arrange the biscuits on top, leaving a small amount of space in between each one. I was able to fit 9 biscuits atop the tomato filling. This left me with a couple extra biscuits, which I simply placed on a parchment paper lined baking sheet and cooked off. The recipe also suggests freezing the uncooked biscuits and baking them at a later date, but I have not tried this.
  5. Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk. Transfer the tomato filling with the biscuits back to your pre-heated oven and bake for an additional 18-20 minutes. The biscuits should be lightly browned and cooked through and the tomato filling should be bubbling. Remove from the oven and allow the Tomato Cobbler to rest for 10-15 minutes before serving. Serve warm.
  6. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days.

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