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Home » Featured

Tomato Cobbler with Pimento Cheese Biscuits

Stacey – June 15, 2021 – 37 Comments

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Tomato Cobbler with Pimento Cheese Biscuits

This thick and rich tomato cobbler is flavored simply with onions and garlic but then it’s topped with super easy pimento cheese drop biscuits.

If the idea of tomato cobbler seems a little foreign to you, think about a warm, buttery biscuit sopping up the most delicious homemade marinara sauce you’ve ever had. That’s tomato cobbler.

Tomato Cobbler with Pimento Cheese Biscuits

While cobbler might not seem like a warm weather dish, tomatoes are at their peak during the summer months, so it’s actually the perfect time for this Tomato Cobbler.

The truth is that this dish is pretty delicious with the tomatoes you can get any time of the year, but homegrown summer tomatoes are just far superior in taste – so this dish will be better with them, too.

Plate of Tomato Cobbler with Pimento Cheese Biscuits

Since we’re in the process of building the Chinaberry House, we didn’t plant our usual garden this year. So while I can’t grow my own tomatoes, I love to visit my local farmer’s market and grab a basket of their beautiful heirloom tomatoes. I just love the vibrant colors and fun shapes of all the heirloom varieties. They work beautifully in this dish.

Tomato Cobbler with Pimento Cheese Biscuits

But plump and juicy, vine-ripened tomatoes aren’t the only things giving this dish it’s signature flavor. Nope. I decided to amp up the “cobbler” part of this with pimento cheese biscuits!

But don’t worry if your biscuit-making game isn’t too strong. These are drop biscuits, so not cutting butter into flour, no rolling out, no cutting out biscuits. You simply stir all the ingredients together and drop the dough in dollops right on top of the tomato mixture. So simple!

Baking dish with tomato cobbler topped with biscuits

Pimento vs. Pimiento

Now, I’ve had readers over the years correct my spelling of pimento to pimiento – and vice versa. Having a journalism background, I typically use the AP Stylebook for reference and it calls for the spelling of pimento without the extra “i” in all cases except when referring to the classic pimiento sandwich at the Masters Tournament. That said, Miriam-Webster lists the “pimiento” version as the initial entry and has pimento as an alternate.

You’ll find it spelled both ways here on SouthernBite.com because, as I said earlier, I prefer the extra-i-less version of pimento, but have has sponsors in the past require the other spelling.

So which is correct? Whichever one you want to use. Yep, all my research seems to indicate that they both can be used interchangeably. There are a few other nuances but unless you’re linguist, I say just pick one. This dish will be just as delicious regardless of how you spell it!

Tomato Cobbler with Pimento Cheese Biscuits
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5 from 6 votes

Recipe Card

Tomato Cobbler with Pimento Cheese Biscuits

Course Side Dish
Cuisine American, southern
Prep Time 15 minutes
Cook Time 1 hour
Servings 8
Author Stacey Little | Southern Bite

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 2 1/2 pounds medium ripe tomatoes, cored and chopped (6 to 7 tomatoes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon white wine vinegar
  • 1 tablespoon cornstarch

For the biscuit topping:

  • 2 cups self-rising flour
  • 1/2 cup unsalted butter, melted
  • 3/4 cup buttermilk
  • 1 cup shredded sharp cheddar cheese
  • 1 (4-ounce) jar diced pimientos, well drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
  • Melt the butter over medium-low heat in a large, deep skillet. Add the onions and cook, stirring frequently, until they are just starting to caramelize – 8 to 10 minutes. Be cautious not to burn them.
  • Add the garlic and cook for about 1 minute or until fragrant. Add the tomatoes and increase the heat to medium-high. Bring to a simmer. Add the salt and pepper. Cook, stirring occasionally, for 5 minutes or until the tomatoes are tender.
  • In a small bowl, whisk together the vinegar and cornstarch. Stir it into the tomato mixture and cook until thickened – 2 to 3 minutes. Pour the tomato mixture evenly into the prepared baking dish.
  • In a medium bowl, stir the flour, melted butter, buttermilk, cheese, pimentos, salt, and garlic powder together until combined. Drop the biscuit dough by heaping spoonfuls on top of the tomato mixture. Spritz the tops of the biscuits lightly with cooking spray. Place the baking dish on a rimmed baking sheet and bake for about 45 minutes or until bubbly and the biscuits are golden brown and cooked through. Allow to rest for 10 to 15 minutes before serving.
Tomato Cobbler with Pimento Cheese Biscuits
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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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  1. Stella

    August 30, 2022 at 1:20 pm

    So incredibly easy to make and incredibly yummy! I have made it twice now and have served it at 2 dinner parties. The first time I made it was with farmers market tomatoes and was so good. The 2nd time with store bought tomatoes and just as good. I doubled the amount of onion the 2nd time and added some cayenne to the biscuit topping as well as some sumac for a little kick. This has become a staple in my repertoire for all 4 seasons! Many thanks from this transplanted southern living in the Jackson Hole area.

    Reply
    • Stacey

      August 31, 2022 at 9:15 am

      This sounds so good and such a wonderful choice for dinner parties! Thanks so much Stella!

      Reply
  2. Vickie

    August 2, 2022 at 9:25 pm

    This sounds so good! Baked tomatoes, you know – the ones you make with leftover bread – and macaroni and cheese have always been at the top of my list to serve together at a meal and this looks like a delicious alternative. Thank you, Stacey!

    Reply
    • Stacey

      August 4, 2022 at 1:09 pm

      Let us know how it turns out for you!

      Reply
  3. Claudine

    August 2, 2022 at 4:13 pm

    Stacey, I wonder if I could use drained canned diced tomatoes if really good fresh tomatoes aren’t available?
    I’ve been in the hospital for 6 months and I am unable to get out much just yet.
    Thanks for any help.
    Claudine in Fort Worth, TX

    Reply
    • Stacey

      August 4, 2022 at 1:08 pm

      I don’t see why not! I hope you are feeling better, Ms. Claudine!

      Reply
  4. Chere

    June 25, 2022 at 10:13 pm

    Great solution for abundance of tomatoes! We added fresh basil and substituted milk/vinegar for buttermilk. We will make it again ❤️. yum!!

    Reply
    • Stacey

      June 27, 2022 at 10:32 am

      That sounds wonderful!

      Reply
  5. John

    March 14, 2022 at 7:35 pm

    I cooked everything in my 12inch cast iron skillet then I used a number 30 ice cream scoop to place the pimento cheese biscuit on top then place it on a sheet pan and baked it.

    Reply
    • Stacey

      March 16, 2022 at 8:22 am

      Sounds like you enjoyed it! It’s one of my favorites too!

      Reply
  6. Susan P. Erwin

    July 27, 2021 at 11:44 am

    Making this for my two sons in law tomorrow night. Could I make the tomato mixture the day before, then add biscuits and bake the following evening?

    Reply
    • Stacey

      July 27, 2021 at 12:14 pm

      I don’t see why not! Hope he enjoys it!

      Reply
  7. Cassidy

    July 21, 2021 at 5:05 pm

    Stacey! This looks amazing. Do you think it would work just as well with cherry tomatoes? I have TONS and not one of my regular sized tomatoes is ready yet!

    Reply
    • Stacey

      July 22, 2021 at 9:29 am

      Yeah, I think a similar amount of cherry tomatoes will work just fine. Enjoy!

      Reply
      • Cassidy

        July 22, 2021 at 12:10 pm

        Awesome! Thank you!

        Reply
  8. Betsy

    July 19, 2021 at 6:15 am

    Made this last night and it was a huge hit with the family. Great flavor combination.

    Reply
    • Stacey

      July 19, 2021 at 1:59 pm

      So glad to hear that y’all enjoyed it! Thanks for letting me know!

      Reply
  9. Joyce

    June 17, 2021 at 12:45 pm

    Stacy, this recipe of the tomato cobbler looks Delicious, but I have a question. Do I weigh the tomatoes first, and then core and chop, or do I core tomatoes then chop and weigh ? I am making it today as we have some nice tomatoes ready for picking, so if you can Please respond soon.

    Thank you

    Reply
    • Stacey

      June 17, 2021 at 1:03 pm

      Hi Joyce! You’ll want to weight them first, then core and chop.

      Reply
      • Joyce

        June 17, 2021 at 2:40 pm

        Thank you Stacey. I do have 1 more question. Do I include the core of the tomato chopped along with the outer part of the tomato for the cobbler. Sorry, Just not clear on the instructions My family all Love tomatoes and just want this one to be right before I make the next one for them. Thank you so much

        Reply
        • Stacey

          June 17, 2021 at 2:48 pm

          I prefer to discard the core and the seeds.

          Reply
          • Silver

            June 18, 2021 at 1:25 pm

            So want to try this! Have thought to 1/2 it…but 9×9 still too much for a single gal. Can use 2 portions between dinner & breakfast w/eggs. Can I freeze remainder? If not how long will it keep in fridge? Thanks!

          • Stacey

            June 18, 2021 at 1:49 pm

            I’ve not tried freezing it, but it seem like it should work ok. I freeze marinara all the time and this would be much like that. The only question, really, would be about the biscuits.

  10. Jenna

    June 16, 2021 at 10:43 am

    Sounds so good Stacey!

    Reply
    • Stacey

      June 17, 2021 at 10:25 am

      Thanks, Jenna!

      Reply
  11. Sheri Brinkman

    June 16, 2021 at 4:51 am

    This looks amazing! Do I need to peel the tomatoes?

    Reply
    • Stacey

      June 17, 2021 at 10:26 am

      I don’t, but you absolutely could if you wanted to.

      Reply
  12. Joan Osborne

    June 15, 2021 at 11:48 am

    I need this in my life and stomach soon. Sounds amazing.

    Reply
    • Stacey

      June 15, 2021 at 11:52 am

      Thanks so much, Joan! I sure hope you’ll enjoy it!

      Reply
  13. Barbara Miller

    June 15, 2021 at 11:37 am

    Be still my heart! I love Tomato Cobbler and now you have made the ultimate topping by adding Pimento Cheese Drop Biscuits. This old lady loves you. I’ll make 1/2 a recipe to bake in a 9×9 pan in the toaster oven. OOOOHHHH I can’t wait. TY. TY.

    Reply
    • Stacey

      June 15, 2021 at 11:40 am

      Ha! Sure hope it turns out great for you!!

      Reply
  14. William Harlow Stoneman

    June 15, 2021 at 10:56 am

    Sounds like a real keeper…thanks for sharing.

    Reply
    • Stacey

      June 15, 2021 at 11:02 am

      Thank you!

      Reply
  15. Pat Williams

    June 15, 2021 at 10:27 am

    Looks delicious! Going to try this tonight.

    Reply
    • Stacey

      June 15, 2021 at 10:56 am

      Thanks, Pat! Sure hope you’ll enjoy it!

      Reply
  16. Lisa

    June 15, 2021 at 10:12 am

    This looks great! What do you serve the cobbler with?

    Reply
    • Stacey

      June 15, 2021 at 3:10 pm

      I typically serve it with a lighter meal – like beans, peas, fresh veggies, ham, grilled meats, etc.

      Reply

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Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

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