Savory Green Tomato Cobbler
Makes 6 to 8 servings
- 2 pounds green tomatoes, cut into 1-inch pieces (about 6½ cups)
- ½ cup chopped fresh basil
- 2 tablespoons cornstarch
- 2½ teaspoons kosher salt, divided
- ¾ teaspoon ground black pepper, plus more for sprinkling
- 12 ounces thick cut bacon, chopped
- 1½ cups all-purpose flour
- 2¼ teaspoons baking powder
- 1½ tablespoons sugar
- ½ cup shredded extra-sharp Cheddar cheese
- ½ cup plus 1 tablespoon whole buttermilk, divided
- ⅓ cup unsalted butter, melted
- Preheat oven to 350°.
- In a large bowl, toss together tomatoes, basil, cornstarch, 1 teaspoon salt, and pepper.
- In a 10-inch enamel-coated cast-iron skillet, cook bacon over medium-high heat until browned and crisp, about 10 minutes. Remove from pan using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pan.
- Stir tomato mixture into pan; bring to a boil over medium heat. Reduce heat to medium-low; cook, stirring constantly, until tomatoes begin to soften, 5 to 7 minutes. Remove from heat.
- In another large bowl, whisk together flour, baking powder, sugar, and remaining 1½ teaspoons salt; stir in cheese. Stir in ½ cup buttermilk and melted butter just until combined. Using a 3 tablespoon scoop, drop dough onto tomato mixture. Brush biscuits with remaining 1 tablespoon buttermilk. Sprinkle with pepper, if desired.
- Bake until biscuits are golden brown and filling is bubbly, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.