Cherry Tomato Cobbler

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A SUMMER GARDEN HARVEST WITH A SAVORY CRUST.

Bursting with sweet roasted tomatoes and topped with flaky, herb-infused cheddar biscuits for a sophisticated side dish.

Prep Time: 20 Min
Cook Time: 30 Min
Total Time: 50 Min
Servings/Yield: 6 Servings

What You Will Need

4 cups cherry tomatoes
2 tbsp olive oil and 2 cloves garlic, minced
1 ½ cups all-purpose flour
1 tbsp baking powder
7.6 oz. Yancey's Fancy Roasted Garlic Cheddar (shredded)
½ cup cold butter, cubed
¾ cup buttermilk

What To Do

1. Roast tomatoes: Preheat oven to 400°F. Toss cherry tomatoes and garlic with olive oil in a baking dish and roast for 10 minutes.
2. Make biscuit dough: Combine flour, baking powder, and cold butter until crumbly. Stir in the shredded Roasted Garlic Cheddar and buttermilk until just combined.
3. Assemble: Drop spoonfuls of the biscuit dough over the hot roasted tomatoes.
4. Bake: Return to the oven for 18–20 minutes until the biscuits are golden brown and the tomato juices are bubbling.