Savory Tomato Cobbler with Blue Cheese Biscuits

floatingkitchen.net

Debbie Fenner

subheading: FOR THE BISCUITS:

2 cups all-purpose flour

2 tablespoons baking powder

1 tablespoon sugar

½ tsp. salt

½ tsp. black pepper

6 tablespoons unsalted butter, cubed and chilled

½ cup crumbled blue cheese

¾ cups plus 2 tablespoons cold buttermilk, divided

subheading: FOR THE FILLING:

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 cup sliced yellow onion

1 cup sliced red onion

½ tsp. salt

¼ tsp. black pepper

4 garlic cloves, peeled and minced

2 lbs cherry tomatoes

⅓ cup fresh basil leaves, roughly chopped

1 tablespoon fresh thyme leaves

3 tablespoons all-purpose flour

2 tablespoons balsamic vinegar

½ tsp. red pepper flakes

About 1 ½ lbs heirloom tomatoes, sliced into wedges

Directions at floatingkitchen.net

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