Savory Green Tomato Cobbler



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
  1. Preheat oven to 350°.
  2. In a large bowl, toss together tomatoes, basil, cornstarch, 1 teaspoon salt, and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until biscuits are golden brown and filling is bubbly, 25 to 30 minutes. Let stand for 10 to 15 minutes before serving.




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