Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the heart of the South! This Tomato Cobbler with Pimento Cheese Biscuits is not just a recipe—it's a flavor explosion that combines the sweet juiciness of ripe tomatoes with the rich, tangy goodness of homemade pimento cheese biscuits. Imagine cutting into a golden-brown, bubbling dish where summer-fresh tomatoes mingle with flaky, cheesy biscuit tops, creating a dish so irresistible that your dinner guests will be begging for seconds before they've finished their first bite!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Southern
Serves: 6 servings
Ingredients
- 4 cups ripe tomatoes, sliced
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pimento cheese
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 cup butter, cold
- 1 cup milk
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your cobbler cooks evenly and develops a nice golden crust.
- In a large mixing bowl, combine the sliced ripe tomatoes, sugar, cornstarch, salt, and black pepper. Gently toss the ingredients together until the tomatoes are well coated. The sugar will help to draw out the juices from the tomatoes, creating a flavorful base for your cobbler.
- Transfer the tomato mixture to a greased 9x13-inch baking dish or a similar size oven-safe dish. Spread it out evenly to ensure even cooking.
- In another bowl, prepare the pimento cheese biscuits. Start by whisking together the all-purpose flour and baking powder. This will help to aerate the flour and ensure a light texture in your biscuits.
- Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving flaky biscuits.
- Add the pimento cheese to the flour and butter mixture, mixing it in gently until just combined. Be careful not to overmix, as this can lead to tough biscuits.
- Pour in the milk gradually, stirring until the dough comes together. The dough should be slightly sticky but manageable. If it's too wet, add a little more flour; if too dry, add a splash more milk.
- Using a spoon or your hands, drop spoonfuls of the biscuit dough over the tomato filling in the baking dish. It’s okay if some of the tomato mixture peeks through; this will create a beautiful rustic look.
- Once all the biscuit dough is placed on top of the tomatoes, place the baking dish in the preheated oven. Bake for 30-40 minutes, or until the biscuits are golden brown and cooked through, and the tomato filling is bubbly.
- Once cooked, remove the cobbler from the oven and let it cool for about 10 minutes before serving. This will help the juices settle slightly and make it easier to serve.
- Serve the Tomato Cobbler warm, either as a main dish or a side. Enjoy the combination of sweet tomatoes and savory pimento cheese biscuits!
Tips
- Choose the Ripest Tomatoes: For the most intense flavor, select vine-ripened tomatoes at the peak of their season. The sweeter and juicier, the better!
- Keep Your Butter Cold: When making the biscuit topping, ensure your butter is straight from the refrigerator. Cold butter creates those coveted flaky layers.
- Don't Overmix the Biscuit Dough: Mix just until the ingredients come together. Overmixing will result in tough, dense biscuits.
- Create Rustic Charm: When dropping biscuit dough onto the tomato filling, aim for an uneven, rustic look. This not only looks more appealing but also allows the tomato filling to peek through.
- Let it Rest: Allow the cobbler to cool for 10-15 minutes after baking. This helps the filling set and makes serving easier.
- Serve with Accompaniments: Consider a dollop of sour cream, fresh herbs, or a light green salad to complement the rich flavors of the cobbler.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 10g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 55mg
