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Tomato Cobbler with Pimento Cheese Biscuits

Irresistible Tomato Cobbler with Pimento Cheese Biscuits

This Tomato Cobbler with Pimento Cheese Biscuits is a wholesome, vegetarian delight bursting with flavor and Southern charm.
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Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tomato Mixture
  • 3 tablespoons Unsalted Butter Can substitute with salted butter
  • 1 medium Sweet Onion Yellow onion works in a pinch
  • 3 cloves Garlic Can substitute with garlic powder if needed
  • 2.5 pounds Medium Ripe Tomatoes Fresh tomatoes preferred
  • 1 teaspoon Salt Balances flavors
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 1 tablespoon White Wine Vinegar Can substitute with lemon juice
  • 1 tablespoon Cornstarch Use cautiously for thickening
For the Pimento Cheese Biscuits
  • 2 cups Self-Rising Flour All-purpose flour can work with baking powder
  • 1/2 cup Melted Unsalted Butter Melted margarine is an option
  • 3/4 cup Buttermilk Mix milk with vinegar (1 tbsp per cup) if not available
  • 1 cup Shredded Sharp Cheddar Cheese Mozzarella can substitute for milder taste
  • 1/4 cup Diced Pimientos Can be replaced with diced roasted red peppers
  • 1 teaspoon Garlic Powder Adjust based on preference

Equipment

  • large skillet
  • 2-quart baking dish
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and lightly coat a 2-quart baking dish with nonstick spray.
  2. Melt 3 tablespoons of unsalted butter in a skillet over medium-low heat. Sauté 1 medium sweet onion for 8-10 minutes until golden brown.
  3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Incorporate 2.5 pounds of chopped medium ripe tomatoes, season with salt and pepper, and cook for about 5 minutes.
  5. Mix 1 tablespoon of white wine vinegar and 1 tablespoon of cornstarch in a bowl; add to the skillet and cook until thickened.
  6. In a separate bowl, combine 2 cups of self-rising flour, 1/2 cup of melted butter, 3/4 cup buttermilk, 1 cup of cheddar, 1/4 cup diced pimientos, 1 teaspoon salt, and 1/2 teaspoon garlic powder. Stir until combined.
  7. Drop the biscuit dough over the tomato mixture, spaced apart, and lightly spray the tops with nonstick spray.
  8. Bake in the oven for about 45 minutes until biscuits are golden brown.
  9. Let cool for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 500mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Use fresh, ripe tomatoes for the best flavor. Adjust seasoning to your preference and monitor the cornstarch for the right consistency.

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