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Tomato & Cheddar Cobbler

45 min. Serves 6

  • Main Course
  • Vegetarian
  • Tomatoes On the Vine
Image of cobbler
  1. All Recipes
  2. / Tomato & Cheddar Cobbler


3 lb. tomatoes on the vine, sliced
1 tsp. Kosher salt
2 cups all-purpose flour
2 tsp. baking powder
1 Tbsp. Kosher salt
6 Tbsp. cold unsalted butter, cubed
1 1/2 cups shredded cheddar cheese
3/4 cup buttermilk
3 large garlic cloves, grated
2 Tbsp. rosemary, finely chopped
2 Tbsp. extra-virgin olive oil
2 tsp. freshly ground black pepper
1 egg, beaten


Step 1:

Preheat the oven to 425°F.

Step 2:

In a large bowl, add tomatoes and sprinkle with 1 tsp. Kosher salt. Mix well to combine and allow to sit while you make the dough.

Step 3:

Meanwhile, in a large bowl whisk together the flour, baking powder, and salt. Add the chunks of butter and mix with your hands or a pastry cutter until the butter forms pea-sized crumbs. Then, mix in the cheese.

Step 4:

In a separate bowl, combine the buttermilk, grated garlic, and rosemary. Stir into the dough mixture until a sticky dough comes together.

Step 5:

Drain the tomatoes of excess liquid and add olive oil and black pepper. Toss to combine.

Step 6:

In a baking dish, evenly layer the tomato slices. Dollop biscuits on top, using about ¼ cup of the dough mixture for each biscuit. Brush with egg.

Step 7:

Bake until golden brown and biscuits are cooked through, about 45-55 minutes.