Tomato Cobbler with Blue Cheese Biscuits

Print Print Without Images


Recipe and photo courtesy of Jason and Megan Lepp

We love biscuits.Biscuits with gravy, biscuits with fruit, cheese biscuits, and until recently I thought I had tried just about every kind of biscuit possible.Neither of us really likes blue cheese, and when I saw this recipe on Joy the Baker, one of my favorite food blogs, I thought she’d gone too far by incorporating blue cheese into biscuits. But I decided to give it a try, and realized I’d been missing out on a great flavor combination! This dish changed our minds about blue cheese, as it’s equal parts light, hearty, sweet, and salty, and will fill your home with the most amazing aroma. It’s a complete meal all on its own, but we have also served it as brunch with a fried egg on top, or even better with a steak and some of Lepp’s finest sweet corn. Every time I make this now coveted dish, it has sent our guests into a state of blue cheese bliss!  


For the Cobbler:

2 tablespoons olive oil

1 tablespoon unsalted butter

3 large onions, sliced

3 cloves garlic, minced

2-3 tablespoons balsamic vinegar

3 pounds cherry tomatoes

1/4 cup coarsely chopped fresh basil

3 tablespoons all-purpose flour

1/2 teaspoon red pepper flakes

salt and coarsely ground black pepper

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 tablespoon unsalted butter, cold and cut into cubes

3 tablespoons vegetable shortening, cold and cut into cubes

1/2 cup Farmhouse Cheese Castle Blue, crumbled (you can use any good quality blue cheese, but this is our favorite)  

3/4 cup cold buttermilk, plus extra to brush on biscuits


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 Cobbler:

Add olive oil and butter to a 12” cast iron skillet over medium-low heat. Add sliced onions and season with salt and pepper. Slowly cook 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 whole cherry tomatoes, 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 back into your cast iron skillet and place in the oven and bake tomato 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 3-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 all 10 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper.  

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.