I know what you’re thinking. You really don’t even have to say it. I put the words ‘tomato’ and ‘cobbler’ in the same recipe title. Clearly something has gone wrong here. How can it be cobbler without peaches, blueberries, strawberries… or maybe even some sort of salty bacon topping? How can it be cobbler without crunchy oats and cinnamon?
Trust me… I definitely had my reservations when it came to this recipe. I like tomatoes…. but how much do I reeaallly like tomatoes. If I pick around all the big tomato chunks in my dad’s spaghetti sauce… does that mean this dish is going to stress me out? Wait. There are biscuits involved. Do biscuits rescue any dish? Yes. They do. … it’s go-time.
These tomatoes are a big deal. They’re juicy and sweet. They’re amazing plain or roasted. They’re just begging to be fussed over. Really… they need no biscuit salvation. They’re divine on their own.
Tomatoes aren’t the only star of the show. Fresh basil, loads of sliced garlic, and balsamic are also a big deal in this simple recipe.
Beyond the sweet summer tomatoes, caramelized onions also play a leading role. They add a very grounding element to the sweet acidity of the dish. Luscious, I tell you. Dang luscious.
The seasoned herb, onion, and tomato mixture is tossed with a bit of flour that will act as a thickener. Toss it in the oven for a bit of pre-roasting while the biscuits are made and shaped. Your house will smell fantastic-o!
Another day. Another biscuit.
You know how it goes around here.
This time around we’re adding buttermilk and blue cheese.
The cheese happens to be a Danish buttermilk blue cheese. Swoon for real.
Biscuit dough is lightly kneaded and shaped.
And cut into perfectly imperfect circles.
I had a few extra biscuits that didn’t fit in the cobbler pan. Those went in the freezer, unbaked, for future-brunch.
Brush biscuits with buttermilk and sprinkle with salt and pepper. Get this goodness baking again!
Golden brown biscuits and warm, bursting tomatoes. If there were ever any doubt about the deliciousness of this recipe, about whether or not tomatoes could be substantial enough to carry a dish…. that all goes right out the window at this very moment.
Call your friends… this dish is dang good. It’s equal parts light and hearty. It’s sweet and savory. The blue cheese tang is out of this world in the tender biscuits. This dish is ultimately satisfying. This would be the perfect dish to bring to a summer potluck for a more substantial and hearty feel. Who wants to bring the girl with the banana-heavy fruit salad? No one wants to be that girl. Step it up!
Tomato Cobbler with Blue Cheese Biscuits
serves 6
inspired by Martha Stewart and the Clinton St Bakery Cookbook
For the Biscuits:
2 cups all-purpose flour
1 tablespoons baking powder
1/4 teaspoon baking soda
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 (or substitute unsalted butter here)
1/2 cup blue cheese crumbles
1/2 to 3/4 cup cold buttermilk
For the Filling:
2 tablespoons olive oil
1 tablespoon unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 tablespoons balsamic vinegar
2 pounds cherry tomatoes
1/4 cup coarsely chopped basil (or a combination of chopped fresh thyme, oregano, and parsley)
3 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes
salt and coarsely ground black pepper
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 Filling:
Add olive oil and butter to a medium saute pan over medium heat. Add sliced onions and season with salt and pepper. Cook and brown 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 clean cherry tomatoes (no need to cut them), chopped basil (or whatever herbs you’re using), 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 into a square 8×8-inch baking dish. Place in the oven and bake tomatoes filling for 15 to 18 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 1 1/2 to 2-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 6 biscuits atop the tomato filling in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits at another time. (The shaped biscuit dough freezes very well.)
Return warm filling and biscuit dough to oven and bake for 17-22 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.
262 Responses
12 years since this recipe was posted and I’m still making it at least once every summer with cherry tomatoes from our garden. Another family favorite from joythebaker!
Hi Joy!
Any chance I could reverse this and roll the dough out and put the tomatoes on top? I just love this recipe! Thank you for sharing!
Kristen Berry
That has always been my favourite recipes of yours , it’s gorgeous
Well.. tomatoes are berries and therefore fruit. So there factually is nothing wrong with it. And why should anybody think this weird? Anything goes in the kitchen, if you just make it well and fresh.
I made this. It seems long and complicated, but it truly wasn’t. This was fabulous, delicious, different, and memorable. The combination of textures, layers of flavors, flakiness wanting to get all those tomatoes and their juiciness scooped up with the biscuits is transforming. The presentation is stunning. I plan to revisit soon, now that summer is here. Thank you for this. My palate is looking forward to the party. This is a company worthy dish….it will surely impress!
I made this and served it as a side dish for a grilled London Broil slices! ‘Cause Beef, Blue Cheese & Tomatoes sounded REALLY good…and it was DELICIOUS!!
I have been thinking about this recipe ever since I saw you making it on your Instagram story. My husband seems a bit skeptical, but I’m going to make it and I know it will be delicious!!
For us single gals who don’t have to share this deliciousness with anyone else (yum!) what is the best way to store any leftovers? Is this an eat within a few days kind of dish?…. If it even lasts that long, of course
Cover with plastic wrap and it should last up to two days in the refrigerator
I made 1/2 the filling recipe and the full recipe for the biscuits, which I froze. Half the filling recipe is just enough for all the single ladies. It reheated well.
I know I’m a little late to the dance, but I just discovered your site yesterday and made this for dinner last night. It was so beautiful, fragrant, and TASTY that even my baby *demanded* more! And the first thing my husband said was that it reminded him of New Orleans and cobbler – which was really cool that he got all that from the dish… Except now he is craving blackberry cobbler! Just wanted to say thanks for sharing, and I’m looking forward to trying out more of your recipes!
I can attest to how great this tomato cobbler is! Plus as a bonus mine turned out just like the pictures! Thanks for the post
I figured I should finally comment on your recipe since it is seriously my husband’s and my’s favorite!! We have been waiting all summer to harvest enough tomatoes from our garden to make this recipe again (we had it several times last summer). I just harvested lots of tomatoes from our garden this morning and texted my husband, “guess what we’re having for dinner!! :)” We have started adding more like 3/4 cup blue cheese because we love that flavor. Thanks for such a yummy recipe that we come back to again and again!
This cobbler was delicious. I started cooking late so my family(all adults) had to have a glass of wine and a carrot stick or a chunk of bread and crackers:-) while all of the components came together. This dish was worth the wait! Your blue cheese biscuits were out of this world and paired with the tomatoes and onions had us swooning.
‘m an old gal who peered over my 20 something daughter’s shoulder at your page but have become a bonafide fan. Thank you for your quirky commentary, fab cat and wonderful, well written recipes.
Hey Joy,
This looks so good! Am going to make this as a side for a chicken piccata and a nice watercress salad. But I was wondering, what would you recommend if I can’t stomach blue cheese? (I know, I’ve really tried… just tastes like sour milk to me).
How about some feta?
I love this recipe and have made it several times. I actually prefer to bake the biscuits separately–I like the crispier edges on the bottom. And then I use the biscuits to scoop up the tomato/onion/garlic mixture. It’s heavenly. I definitely recommend doubling the biscuit recipe and freezing them. Thanks for the great recipe!
Amazingly delicious! Made this for dinner on Monday, am making it again tonight by request from the family. We don’t have buttermilk in my part of the world so I made my own substitute as always with milk and vinegar. No vegetable shortening in stock so I used all butter for the biscuits. I used all of the dough for the biscuits, just cut it into 6 equal squares and formed with my hands.
The biscuits are to die for.
I did a calorie count to see how bad I should feel about having dessert as well. Only 430 calories per portion so I enjoyed my dessert to the fullest.
Made this last night. We don´t have buttermilk in my part of the world so, as always, I used milk with White wine vinegar instead. No vegetable shortening in my fridge either so I used all butter in the biscuits.
It was a hit! Declared as the families favorite in the very loosley defined “pie” category, were Quiche Lorraine comes in second place.
Will definately be making this again and again and again.
Thank you, Joy for inspiring me in the kitchen yet another time.
ps If anyone is in the business of counting there calories I just calculatated them and one portion of this is only 432 calories. So the dessert was enjoyed as well with out any thoughts of lovehandles.
Couldn’t believe how delicious this was! We will definitely make this again!
Joy, I just found your blog (and after perusing it for about 5 minutes, I’m devastated I didn’t find it earlier, but I just “found” blogging recently). Anyway, I’m already in love with SO many of your recipes, and as I presently have more time on my hands than anyone really should, can’t wait to start making some of them, including this tomato cobbler and blue cheese biscuit recipe (two of my absolute favorite foods!). So, basically just thanks for your blog, and all the time you spend baking all this food to inspire the rest of us!
This looks absolutely amazing! I make a tomato and goat cheese tart with rosemary crust, but absolutely cannot wait to try this.
Yum! This was so good! I wasn’t so sure about the blue cheese, so I used sharp white cheddar and it was awesome!
Not a fan of blue cheese. At all. BUT…have my tomato basil goat cheese biscuit dough chilling in the fridge and am excited to see how it turns out.
This was sooo good! But a couple of additional thoughts….”Square” biscuits = no “scraps”. & Maybe poke a tiny hole in each tomato? One of my guests had to leave the table twice, due to tiny explosions on his shirt (sorry, John!)…(but he DID return to finish up!). Loved it!
Oh my gosh – this looks so wonderful. LOVE roasted tomatoes, LOVE caramelized onions, LOVE blue cheese. win win win. Can’t wait to try this!
Wow! Love your site and what lovely pics.
I am living in Costa Rica and this year is the first in 6yrs. that I have had any luck with cherry tomatoes. So My Cobbler is in the oven and the blue cheese muffins smell so freckin good. Can’t wait. I know it will be great!
I love this recipe!
I only have one word for this and that is Mmmmmmmmmmmmmmmmmmmmm!! x
Amazing recipe!
which other cheese can we used instead of blue-cheese?
This is the best new thing I have tasted in a long time. Thank you, what an achievement this is.. Really it is so good. I am going to play around with different combos in the biscuits leaving the cobbler alone as it is amazing. The blue cheese biscuits were excellent I just want to put my own spin on the dish. Again, thanks it is a new favorite.
Hey, so I have a question…
I am on an extended business trip and just bought a 10″ cast iron pan because the pots and pans provided at my hotel are TERRIBLE. I plan on making this (and a lot of your recipes, actually) and am curious if you have any advice for cast iron cooking v. the normal oven pan you use here? Thanks so much!
I don’t use cast iron a lot so I’m not an expert, but the one time that I did use it to put tomatoes in my husband got really upset. So I think that you’re not supposed to use cast iron for tomatoes, something about the acid in the tomatoes.
I had made this last summer and I made it again last weekend now that tomatoes are finally in season here in Minnesota. This is an amazing combination of flavors. It didn’t hurt that I had some leftover duck fat and replaced the shortening with that!
I plan on making this with a mixture of grape tomatoes, vine-ripened tomatoes and maybe some spinach :) Top it off with parmesan biscuits. WHOOT!
Okay. So I made this last night. The tomatoes were totally awesome. OMG. Sooooo good. But I think I must’ve done something wrong when preparing the biscuit dough…? Mine came out really gummy even though they had baked for 22 mins! The recipe calls for 3/4″ to 1″ dough when cutting them out. I’m wondering if that is a misprint…? Anyone?
This is genius and I’ve been contemplating it since you posted it last year. Now that tomatoes are at their blissful peak and I eat them sometimes 3 meals a day, I am considering it again. The thing I’m getting stuck on is the blue cheese… it’s one of the few foods (and the only cheese) I simply can’t stand. Can I substitute goat cheese? I usually do when a recipe calls for blue, but just want to know if it will impact the biscuit texture…. thoughts?
Has anyone tried this with larger tomatoes, peeled and cut into big chunks? Cause it sounds fabulous, but I just can’t do cherry tomatoes.
Thanks!
I bookmarked this recipe the day you posted it, and I finally tried it tonight. It was stellar, and a great new way to use cherry tomatoes. Now I can’t wait to try this with tomatoes from my garden. I also want to make jsut the biscuts for bacon and egg breakfast sandwiches.
I love your blog so much, keep up the great work!
I just made this and it’s delicious! I love that there are another 8 or so biscuits left in the freezer just waiting(I have more because my biscuits are pretty thin since I have an old cutter that is shallow). Also I would add a little more blue cheese to them, maybe 3/4 cup instead of 1/2. I wanted a little more cheese flavor.
I think I had less than 2lbs of tomatoes, I will add more and make sure I weigh them next time because the image looks like more tomatoes and less goo, where mine was the opposite.
I also agree that this needs a poached egg, or maybe you could bake an egg in between the biscuits on top? Either way, it’s excellent and I will certainly make it again, and hopefully soon before tomatoes disappear from the market!
Oh and it ALWAYS takes at least 40 mins for onions to properly caramelize. This is something that cannot be rushed.
SIGH. I was super excited for this recipe. There is nothing worse then slaving in the kitchen for hours, then hating what you made.
The photos are beautiful, I love the ingredients, I figured it was a shoo-in. Like other commenters, the biscuits were gooey from being on top of the tomatoes. I might advise baking them separately. I also felt like I was chewing on flour; I thought the blue cheese would add significant flavor, but sadly it did not (and I even used more than it called for).
I felt the dish was too acidic, and really needed something more. I placed a fried egg on top of the tomatoes, which gave the sauce a much better creaminess. The bites I had with the tomato and egg were the best part.
I dont think I’ll be making this again, which is a shame because I REALLY wanted to like it. :(
Looks lovely! All that needs is a poached or fried egg.
I’m back for seconds. made this as written a few weeks ago- it was fantastic fresh out of the oven, fantastic as leftovers. this time I’m just doing the biscuits for brunch tomorrow. thanks!
Where has this been all my life?! Pure genius =)
Mmm..
Made this for dinner last night, and it was yummy! Like someone else suggested, I added walnuts to the tomatoes and they were a great addition.
I had Bisquick in the house so I used that instead of your biscuit recipe, but I added the blue cheese.
I used this method for caramelizing the onions. The website (I don’t have the link — apologies and many thanks to Dorothy for this method) says to use regular yellow onions as opposed to sweet onions because sweet onions have a higher water content that doesn’t work well in the crockpot. I used yellow and red onions and also threw in about six peeled whole cloves of garlic. You can make a batch of these and FREEZE them to have on hand whenever you decide to make this cobbler. Can I get a hallelujah? BONUS: Your house will smell amazing all day.
Dorothy’s Crock-Pot Caramelized Onions
6 large regular yellow onions (3-4 pounds)
2-3 tablespoons good quality olive oil
Peel onions and cut them into thin slices; you should have about 6 cups (exact amount is not crucial, though). Mist the inside of the ceramic insert for the slow cooker, place onions in cooker and drizzle the oil over the slices. Cover and cook on high 10-12 hours, until the onions caramelize. They will have a deep brown color.
Leftover caramelized onions may be refrigerated, covered, up to a week or two. They may be frozen up to 6 months.
Makes 3 cups.
i made this last night and it was off the chain. like, outrageous. thank you!!! (and the leftovers are even better. i’m licking tomato deliciousness off my chops even as i type.)
and for the person who asked about caramelizing the onions – they never, ever work out for me when i use nonstick. you also have to add enough fat. i know it looks like a lot in the bottom of the pan, and for literally years i tried not to do it, but i finally learned to just give in and glug it in (as this recipe, for example, calls for – 3 tablespoons of fat for the onions?!? yes.) it’s key.
I am now up to 5 batches of this wonderful dish. I have halved it for just two of us but made all the biscuits and have the extras stashed in the freezer to bake later. It is so sublime. I have used different cheeses because it was what I had and spiced gouda was a lovely surprise.
Just made this for my boyfriend’s birthday breakfast. Big success! He loved it. The balsamic tomatos were amazing. The biscuits were gooey on the bottom, but I just flipped them and baked 7 minutes longer. No prob! Thank you joy!
I love the photos!
Thank you so much for this deliciousness – Made this last night – and it’s just perfect!
BTW, made this twice already and will be making 2 more times next weekend. LOVE!
I found this 2 days ago, made it tonight, and was praised by my family. They especially loved the biscuits.
2 changes:
1. After reading some of the comments, I put about 1/4 of the tomato and onion mixture on the bottom of the pan before mixing the flour. I then mixed the recommended flour into the remaining filling and poured it on top. I thought this would ensure that the flour would thicken the juices closest to the biscuits. I did not have a problem with soggy dough.
2. I added 3 Tablespoons chopped walnuts, because a) it is a cobbler, and how could I not add nuts, and b) because I thought the dish would benefit from an added textural element. Flaky dough, soft tomatoes, and an unexpected crunch. Yum!
I’m eating this right now, and it’s absolutely lovely. Just perfect and flavorful and summery. My only “complaint” is that it consistently takes 45 minutes for me to caramelize onions. Is it possible to shorten that time to the suggested 20 minutes? Is it the pan I’m using (Scanpan nonstick)?
It always takes me that long as well. If I try to go faster, I end up with burned onions. As long as I go low and slow, and just understand that it’ll take 45 minutes, regardless of what the recipe says, I’m good with that. I did discover – through Joy – that putting a lid on the pan while caramelizing the onions helps a lot to keep them from drying out and burning. If you aren’t doing that, I’d recommend that.
Tori, try a little more oil and maybe a splash of water, this helps onions cook faster.
Oh how sweet it is. This was a wonderful summery lunch out on the patio. Many more to come. Thanks for this.
Yum! This was a delicious recipe with huge raves from my book club…. but I was slightly disappointed that the biscuit topping wasn’t as flaky and light as I’d like. I found the taste to be buttery and cheesey and delicious, but the texture was a bit gummier than expected. I ended up baking it about 10 minutes longer than called for because the dough looked raw still.
Hi there!
This recipe is absolutely divine!
I added a some Italian sausage sans casing at my boyfriend’s request (he needed more protein) and it turned out amazing! Such a crowd pleaser! Thanks so much :)
Sweet NIBLETS. I have no trouble whatsoever telling you that this recipe made me fall in seriously deep smit with you. Not that I hadn’t already, but still and all and stuff. I have a kafillion stunningly ripe tomatoes out in my yard, which I shall use to make this DIRECTLY. And I think it’s unlikely I’ll share it.
Absolutely loved this recipe, Joy. I am sure it was one of the best meals I’ve ever consumed. Thank you for your creative and awesome ideas that we get to enjoy!
I had a semi-fail with this recipe. The tomatoes turned out really well, but the biscuits were golden brown on top and gooey on the bottom. It made me so sad because the tops were A-MAZING. I’ve made the biscuits alone now twice and they’re the most tender, flavorful biscuits I’ve ever made (I think it’s that butter/shortening combo, awesome!). I’ll be making this recipe as two separate components from now on.
loved it . thanks! i used up a tons of CSA tomatoes.
https://www.facebook.com/media/set/?set=a.10151083993663898.458856.621758897&type=1&l=4a57ffc18c
I have some uber sexy heirloom tomatoes from the farmers market.
And so I was thinking what if the various parts were deconstructed and a BLAT was built using the tomato filling with biscuits for bread?
This is happening as soon as I get together anything that resembles buttermilk.
Holla
There are a number of buttermilk cheats to be found online – I think there is even one on this site – but here is mine.
For 1 cup buttermilk, use
1/2 c yogurt (I use nonfat Greek)
1 Tablespoon fresh lemon juice (stir into the yogurt)
1/2 c milk
Blend until somewhat thick, but smooth.
It ends up being a little more tart than typical substitution recommendations, but I think the extra acid really helps to replicate the leavening properties and fresh flavor of the real deal.
A note on the yogurt
Do not buy anything that says Greek “style” yogurt. Products that use this qualifier have additives not typically found in true yogurt. Nearly all include pectin as a thickening agent. It is harmless, but it messes with the texture.
Doesn’t this sound fabulous! I’m not a fan of blue cheese so I would use something a little more mild, but wow! I can’t wait to try this. Chow for now.
this recipe was divine; I am planning to add the kernels from a couple of ears of corn to the cherry tomato layer the next time.
Holy moly, this was good. Definitely a keeper. Thanks for letting a cobbler see the savory side of life. Genius!
Joy, I’m out of shortening at the moment. Would it be possible for me to just replace it with more butter? This looks really good! :)
all butter is great!
I made this the other night and it is a delightful recipe! Amazing flavor. I especially love that I now have a great biscuit recipe. Thank you so much Joy!
I made this for lunch today as a follow up to Smitten Kitchen’s take on your carrot cake pancakes for breakfast. Joy, you’ve won accolades and earned me major cooking props today! A note for anyone who tries them, both recipes take a good amount of time to make so make sure you leave the time needed, but they’re both well worth the effort.
foolishly i made only half the recipe with larger tomatoes and a variation on the biscuits (with duck fat and bacon grease – mmm..) and am going to have to make it again immediately. my girlfriend who does not even eat wheat products demolished 1/4 of it while passing by. love it!
Thank you for sharing such imaginative and delicious recipes — saw them via Pam Wheelock on FB. Love the gorgeous photos as well. Thanks again!!
denise
OK, LOVED this recipe, this easy peasy yummy make it again and again recipe.
Oh yeah – print, make and enjoy!
Julie
Found the recipe 5 days ago and already made it twice. It’s so delicious and easy! Yum!!
YUM! Best use of cherry tomatoes I’ve seen in a long time! Thank you!
Looks so good! Where did you get the cheese from?
Def need to step it up and try this!!
Loved this recipe, but I will add more carmelized onions the next time around. I also threw in some garlic because I have an unnatural addiction.
Did it, great with steaks. Joy, this is a great take on cobbler, thanks for the great recipe. What a perfect way to capitalize on the season’s harvest!
Made this tonight for my boyfriend and our good friends after golf . It was amazing! There are no leftovers!!! can’t wait to make again.
Oh, my goodness – I love this idea! Wouldn’t it be great with steaks??
I made this for dinner tonight with fresh ingredients from the organic farm down the road. It was a great way to use up some extra gorgonzola I had in the fridge! This is an awesome recipe…I’ll be making it again for sure!
Amazzzzzzing looks soo so delcious!
Roasted tomatoes, blue cheese, and biscuits – yummy!
I am not eating flour right now but I could not resist the roasted tomatoes. Made the tomatoes today (minus the biscuit although I love that idea) and they were delicious! Cooked some a bit longer with some huge italian meatballs, in the crock pot. Oh so good!
Thanks!
This looks absolutely amazing! I love blue cheese and baked tomatoes, so this is definitely my kind of recipe!
// Anne
WOW, this dish looks incredible! I love blue cheese with tomatoes, such a great combination. And the cobbler idea is so creative…just love this all around!
Hoooow do I even do this post justice with a comment?? This recipe is brilliant- just all around brilliant.
My husband thinks I’m hysterical because I love blue cheese, but this looks like something meant just for me.
Now if only the tomatoes were ripe here in UT!!
Opps forget about he previous comment I just found the temp 375 which is what I was thinking anyway. Thanks Joy!
I have mine all ready to go in the oven and realized the recipe doesn’t give a temp to bake at. Help!
This afternoon we picked some orange cherry tomatoes next to our back porch – so yummy when eaten after being picked – but your pictures make me want to run out and get the rest of the ingredients and try it myself! Thanks for sharing!
Savory cobbler? Brilliant, girl.
You mention garlic in one of the picture captions, but it’s not in the recipe. I’m assuming I would just add a few chopped garlic cloves to the tomato mix?
Wow Joy – you’ve outdone yourself! I don’t know how you’ll top this because it’s breaking all the rules for me and yet I still love where you arrived. As much as I love biscuits, tomatoes, balsamic and blue cheese, I never would have put these together. But this looks incredible and I’m in awe.
I’m featuring this gloriousness in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I can’t wait to see how you’ll top this. Because I know you will…
JOY! live at my house. i was literally just thinking today how much i want to cook with all the fresh tomatoes around this time of year, but how bored i am of all the soups and tarts and gazpachos and what not! you have saved me! AGAIN.
This looks amazing! and no, i dont want to be the girl with the banana heavy fruit salad – i am so making this for a BBQ im going to tomorrow – this solves my veggie/BBQ dilemma – you’re a rock star
Got to try this! Looks fantastic!
Blue cheese makes everything super good–these look great!
Funny you mention the strange tittle. My son and I were making cheesecake this morning. When I got of the eggs he asked what the eggs were for. I explained that the cheesecake needed eggs and he quickly interrupted, “eggs and bacon”. The two are not separate in his 3 year old mind. I responded that bacon doesn’t go in desserts. Then I stopped and thought only if you’re Joy the baker do to pair bacon and eggs In a dessert. Ha!
Hey! I’m a huge fan, but I had to go gluten free a few months ago. I was wondering if you knew, for recipes like this can I just sub a GF all purpose flour instead of wheat flour? thanks, and I really LOVE your blog, I used to make all of your recipes!!!
xxoo – Taylor
Banana-heavy fruit salad? Hahahaha!!!!
Why haven’t I made anything like this before?? I love tomatoes and blue cheese but this combination is genius. Thank you for the recipe!
Amazing, love the looks and sounds of this one. I’ll definitely be giving it a try…REALLY SOON!
Oh man, this is genius! I think you inspired me to do something I’ve been afraid of…..making biscuits! Yum.
Going on vacay with the family to Cape Cod soon. I think this dish will fit in perfectly.
Got your cookbook Tuesday, made the cupcakes and frosting Wednesday with a sweet 11 year old friend. Had the best day and the cupcakes were divine. Thank you for bringing joy to a Wednesday!
I love this a lot. What a beautiful, excellent idea! Yum.
LOVE this. You had me at tomatoes and blue cheese. If I don’t make this tonight, I’m making it tomorrow.
hey joy… when i saw this last night, i knew I JUST HAD TO make it. and I DID. and IT WAS AWESOME! I just love love love the biscuits! I used whole wheat flour and 6 tablespoons of butter coz i didnt have any shortening. i added like a tablespoon of heavy cream too coz the last bit of my buttermilk didnt amount to 3/4 cup. no cherry tomatoes in my fridge left, so i used roma and beefsteak tomatoes and they worked out just fine.
this was so delicious and another winner recipe from your blog! how lucky we are to have you…
to anyone iffy about how the tomatoes will turn out with the biscuit, worry naught, this dish is wonderful. if you hate tomatoes, then skip ’em altogether and just go with the caramelized onions… great recipe!
mouth watering. saving. printing. eating. the end.
Oh my, this looks beyond delicious!! Have a good day!!
I’ve heard of savoury cheesecakes with flavours like chive and bacon or sundried tomatoes and basil. So this does not surprise me. But I have to say, savoury cobbler esp with tomatoes! Tomatoes rock my world. Need to try this ASAP.
Okay, admit it.
Is there some little food fairy that comes to you in your sleep and gives you the best possible recipe ideas and skips over all the rest of us?
As per usual, this looks amazing.
I would make it tonight, but I’m feeling lazy.
On the to-do list it goes.
YUM!
I’m not the biggest tomato fan either, but to be honest…these photos are mouth-watering. I love that I’ve never even heard of it before haha! I’m definitely gonna try this one out!
From Cupcakes, With Love x
this recipe is my everything. can’t wait to make it… seriously. you rule.
I am going to get tomatos this weekend and blue cheese, I cannot wait to try this, it sounds so good!
What!? Blue Cheese Biscuits!? I can’t even wait to try these. I can see myself finding excuses to make these for every meal. Blue cheese goes with everything in my book!
All I can say is “Be still my heart.” The two things I love most in the world…tomatoes and biscuits.
Holy crap, Joy, I think you may have outdone yourself this time. This looks absolutely divine!
HELLO!! Love this!
how come you are white? are you adopted?
Nelly, you can’t just ask people why they’re white
looks great! gigi. food and beauty blogger @ www. gigikkitchen.blogspot.com
I am not a big dessert person. This looks right up my alley…
What do you usually do with the leftover scraps of dough?
‘it’s go-time’ is hands down my favourite saying. It means we’re getting serious now… and despite the fact that blue cheese is my nemesis I thought this was a great recipe.
x Elena @ Randomly Happy
OMG this looks good! I can see this with a good cut of steak. On my dinner plate. Tonight. :)
OMGOODNESS, shut up, this is right up my alley! This is serious amazing business, and blue cheese biscuits in roasted tomatoes! I may be freaking out a bit, I love this idea. I need that cookbook, and I thank you for sharing this recipe. I am sold.
I really, REALLY don’t like tomatoes 9 months out of the year… But once summer rolls around and the cherry & grape tomatoes come to town, I am totally singing a different tune. So sweet!
Holy bleu cheese biscuits! Incredible!
Oh, wow … Amazing. On my summer list.
blue cheese, tomatoes … looks yummy :)
Wow–I would never have thought to top roasted tomatoes with biscuits to make cobbler! I might try swapping the blue cheese for goat cheese and adding fresh thyme or oregano. :)
Joy – You. Are. Awesome. But you knew that already.
Off to the farmer’s market this weekend for a plethora of tomatoes!
Now I know what to do with my abundance of cherry tomatoes from my mother’s garden. My son will go crazy of those biscuits!
Let me first admit that I’ve never made biscuits. That makes me nervous, but I love everything you have to say about this dish. So I think I need to get over myself and make this happen.
Quick question- do you think that heirloom tomatoes have structure to stand up to the baking, ect? Or should I just stick with cherry, ect.?
Thanks, Joy!
I was intrigued when I saw “tomato cobbler”. Looks so tasty!
That looks fantastical. I want a bite right now!
Aaahhhh, mystery solved! Delish magish, Joy! And pics — gorgeous, as always!
This looks friggin amazing. I’m digging how many non-dessert recipes you’ve been posting! Trying the crostini this week.
Looks SO delicious! hope to try this recipe very soon :)
I’m not a huge tomato fan myself but even I started drooling at that picture! You’ve reeaallllyyy had me craving biscuits lately! If you have any suggestions for incorporating goat cheese into/with a biscuit, I’m all ears!
what a great idea for a cobbler! love the combo of fresh summer tomatoes, blue cheese and flaky biscuit!
I wish I was eating this for breakfast right now instead of this lame bowl of Cherrios!!
not going to lie, this sounds pretty fantastic. and blue cheese biscuits? be still my heart.
absolute genius…i think this might make me love tomatoes!
Hey Joy! Could I substitute all butter (using 6 Tbl) for the vegetable shortening? I don’t use it and don’t want to buy an entire can. Thanks! Sounds delicioso!!!
You sure can use all butter! No biggie. Go for it!
This looks SO tasty! Two of my favorite things: summer tomatoes & blue cheese in one savory recipe! :)
I just drooled!
This recipe is absolutely wonderful, I love blue cheese, so the biscuits are just for me. And the roasted tomatoes comes perfect.
I actually made a tomato and corn cobbler last year. i had all these extra ingredients lying around and all i could think was that it needed biscuits on top. must have been my southern brain talking :).
Holy gravy. I think I need to make this for a summer brunch party!
OMGOMGOMG! I haven’t been this excited for a recipe in a good while. I LOVE this idea.
Looks absolutely delicious and the perfect meal to make with all the tomatoes coming in!! I’ll need to swap out the Blue Cheese for something else, because I’m not a fan..any recommendations for another cheese to use?
When I first read the title of this recipe, I thought it sounded a bit strange, but after letting it process inside my brain for 30 seconds, I realized it made total sense. This recipe looks fantastic! What a perfect way to use summer tomatoes, and who could possibly turn down a blue cheese biscuit? Definitely going to give this one a try!
Oh god, looks so delicious!
Want my roquefort! It will be so perfect with your recipe. :)
Your tomatoes do look fabulous and the blue cheese biscuits sound amazing. This is the first time I’ve seen a savory cobbler and I would definitely make it, blue cheese biscuits and all! Creative and gorgeous!
Whoa this is a genius idea!!
Oven temp?
Gotta get it…Boom!
I can’t wait to try this. I have some blue cheese in my fridge and I’ve been getting lovely baby heirloom tomatoes this summer.
Love this!!! Something so different than I’ve made before…definitely going to try!
So, I am all about bleu cheese, but my family isn’t. What are the chances that feta will taste just as good?
That looks unreal. It’s not often I see something that to me is a totally “new” idea, but this is pretty inspring. Bleu cheese biscuits is something that wouldn’t have occurred to me. Thanks!
I just made a gluten free tomato cobbler last weekend! I will try it with your blue cheese (I used aged gouda). Beautiful photos!
you know what? I think I`d eat all of it by myself at the first time :) then, when I`’ll make it again maybe I’ll share it with my friends.
…I said ‘maybe!
So creative! And yummy! :)
Yum, savoury cobbler! Would not have thought it would look so delicious.
Banana heavy fruit salad girl. HAHAHA! I know a few of them. This looks divine. You had me at the first snapshot. I think I’m going to try this for a girls party I have to attend Thursday night. Thank you!
I wouldn’t have expected to be interested in a savory cobbler, but WOW! This looks incredible!
this… this is amazing. I’m vegetarian and I always want to make those hearty recipes with gravy and biscuits but mostly they star meat. This is happening in my kitchen. When it’s summer. (I’m in Australia. I’ll wait till I can get heirloom tomats at the farmer’s market;)
I wasn’t sure about this one but the pictures changed my mind. It looks so good.
I think Tomato Cobbler is GENIUS! And I just discovered a half-full tub of gorgonzola in my fridge.
I love you.
I’ve been wanting to make fresh biscuits forever and this is it! I am making this this weekend.
I feel like I’m always commenting that I will “make this…stat”, but this time, it’s for real. Stopping at the store for butter and blue cheese on my way home!
looks fabulous:)
Joy,
This sounds amazing…and like I have to have it for dinner tonight. However…since moving from Ireland to england 6 years ago, I haven’t been able to find uncultured buttermilk and as a result a lot of what I grew up with is un-baked :(
Is yoghurt always an ok substitute?
Lou
1/2 cup yogurt with 1/4 cup milk should be great!
You can make buttermilk by adding lemon to milk and letting it sit for a minute. It is a completely legitimate substitute.
look:https://joythebaker.com/2009/10/the-best-buttermilk-substitutions/
Ha, I pick round the big bits of tomato in spaghetti sauce too. There’s something about those weird massive (and hard!) lumps that really squicks me out. Roasted tomatoes, however, I can totally get behind especially when they’re nestled under a dreamy blue cheese biscuit!
You got it all right, Joy!
Joy, you just made my life easier. I didn’t know what to fix for lunch (I have some friends coming over) and you posted this absolutely amazing recipe.
Can’t wait to try it!
<3
looks fab! my book (your book) arrived in the mail today-looks of baking ahead of me…yeahhh! :)
Wow, that sounds like an amazing combination! I always think of so many other cheeses to pair with tomato and blue cheese is often forgotten. Blue cheese… right IN the biscuits. OMG. Needs a drizzle of honey. :)
love the recipe and love love the rustic pan and the patina and vintage-ey vibe to it all – with the pops of yellows and reds.
gorgeous pics, joy!
my mouth is seriously watering right now! That is an awesome dinner for sure!
There are scones in your tomato cobbler but I can’t see any biscuits.