Ingredients
Tomato Filling
2½ lbs medium ripe tomatoes (6–7), chopped
1 medium sweet onion, diced
3 cloves garlic, minced
1 tbsp butter
1 tbsp white vinegar
1 tbsp cornstarch
Salt and pepper, to taste
Biscuit Topping
2 cups Southern Biscuit Flour Formula L mix (or your favorite biscuit mix)
¾ cup buttermilk
1 cup sharp cheddar cheese, shredded
1 (4 oz) jar diced pimentos, well drained
¼ tsp garlic powder
¼ tsp salt
Cooking spray
Instructions
Preheat oven to 350°F. Lightly coat a 2-quart baking dish with nonstick spray.
Prepare the filling:
In a skillet over medium-low heat, melt butter.
Add onions and cook until lightly caramelized (be careful not to burn).
Stir in garlic, then add tomatoes. Cook for about 5 minutes until the tomatoes soften but don’t lose their shape.
In a small bowl, whisk vinegar and cornstarch together, then stir into the tomato mixture. Cook 1–2 minutes until slightly thickened.
Season with salt and pepper to taste.
Transfer the tomato filling to the prepared baking dish.
Make the biscuit topping:
In a large bowl, combine biscuit mix, buttermilk, cheddar, pimentos, garlic powder, and salt. Mix gently until just combined.
Assemble the cobbler:
Drop spoonfuls of biscuit dough evenly over the tomato mixture.
Lightly spritz the tops with cooking spray.
Bake for about 45 minutes, until the filling is bubbly and biscuits are golden and cooked through.
Let rest 10 minutes before serving (if you can wait!).