The Pioneer Woman knows how to do comfort food, even when it’s in the middle of the summer. Her irresistible recipe for this vegetable cobbler takes ripe tomatoes and covers them with doughy, herbed biscuits.
Related: The Pioneer Woman’s Best Summer Grilling Recipes
Watch and stream your favourite Food Network Canada shows anytime, live or on demand on STACKTV and the Global TV App. Visit the Where to Watch page for more information.
ingredients
Filling
Drop biscuit topping
directions
Preheat the oven to 400ºF.
For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
Using 2 large spoons, drop ¼ cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.