Tomato Cobbler with Ricotta Biscuits

cooking.nytimes.com

Mary Holland

¾ cup whole-milk ricotta

2 ½ cups/320 grams plus 2 tablespoons cake flour, plus more for dusting

1 tablespoon plus ¼ cup/50 grams granulated sugar

Kosher salt and freshly ground black pepper

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ cup/60 grams unsalted butter (1 stick), cut into cubes and chilled

1 cup/240 milliliters buttermilk, plus 2 tablespoons for brushing

2 to 2 ½ pounds cherry tomatoes or Sungold tomatoes

¼ cup/60 milliliters extra-virgin olive oil

1 tablespoon sherry vinegar

2 sprigs fresh thyme

Directions at cooking.nytimes.com

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