Savory Tomato Cobbler with Gogonzola Biscuits

To make the biscuits, add the flour, baking powder, salt and pepper to a large bowl. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs. Add in the crumbled cheese then make a well in the center, add the buttermilk and slowly incorporate it into the dough. Form into a ball, wrap in plastic and refrigerate for at least 1/2 hour.

Preheat oven to 375 F.

Make the filling by adding the olive oil and sliced onions into a large skillet. Cook on medium heat for about 20 minutes, stirring occasionally, until the onions are caramelized. Add the garlic and continue sauteing for an additional minute before removing from the heat. Stir in the vinegar then add the tomatoes, basil, and flour to the onions and mix together. Season to taste and transfer to a casserole dish (about 8″ or 9″). Bake in the preheated 375 F oven for 25 minutes. Remove from oven.

Roll out the biscuit dough on a well floured surface to about an inch thick. Use a 2″ round pastry cutter to cut out rounds. Re-roll the scraps as needed. Place as many biscuits as will fit on top of the partially cooked tomatoes and return to the oven for an additional 20 minutes or until the biscuits are a light golden brown.

Recipe makes 4 servings with extra biscuits or leftover biscuit dough that you can freeze. You can also cut the biscuit recipe in half, if you prefer.

Inspired by Martha Stewart.