Tomato Cobbler with Cheddar Herb Biscuits

Tomato Cobbler with Cheddar Herb Biscuits

  • Author: Tiffany
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x


This Tomato Cobbler with Cheddar Herb Biscuits is a cozy and delicious savory cobbler for chilly fall nights. 



For the Tomato Filling:

  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon sugar
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 can Amy’s Organic Chunky Tomato Bisque
  • 1 tablespoon balsamic vinegar
  • 2 pounds ripe on-the-vine tomatoes, seeded and quartered
  • 11 ounces grape or cherry tomatoes, halved
  • Sea salt and pepper, to taste

For the Drop Biscuits:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 sprigs fresh thyme, stemmed
  • 2 sprigs fresh rosemary, stemmed and chopped
  • 1 stick unsalted butter, very cold
  • 1 cup rennet-free shredded cheddar cheese
  • 1 1/2 cups buttermilk


  1. Make the filling. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a saute pan. Add the sliced onion and cook until softened. Sprinkle with the sugar and cook until the onion is lightly golden and caramelized, about 10 minutes. While waiting, prepare your tomatoes.
  2. When the onion is golden, add in the garlic and cook until softened. Add in another tablespoon of butter and, when melted, sprinkle the flour over the onion/butter mixture. Cook a minute and slowly pour in the soup to combine, ensuring there’s no lumps.
  3. Stir in the balsamic vinegar and the quartered tomatoes, and cook until the mixture is bubbly and the tomatoes are slightly softened. Remove from heat and stir in the grape tomatoes. Season the mixture with sea salt and pepper. Transfer to your baking pan and dot the tomatoes with the last tablespoon of butter.
  4. Make the drop biscuits. Mix the flour, baking powder, salt, and herbs together in a large bowl.
  5. Cut very cold butter into small cubes. Using a fork or pastry cutter, mix in the butter until pea-sized. Stir in the cheese, and then the buttermilk. Stir until a sticky dough forms, being careful not to overmix. You can use your hands to slightly knead the dough, but do not work it so much that the butter melts.
  6. Using a spoon or scoop, drop the biscuits evenly over the top. You should have 8-10 biscuits on top of your cobbler.
  7. Bake the cobbler at 375 until the filling is bubbly and the biscuits are golden and cooked through, about 55 minutes. Let sit for about 10-15 minutes before serving. Enjoy!


  • Serving Size: 1 serving
  • Calories: 430
  • Sugar: 14g
  • Sodium: 500mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Carbohydrates: 42g
  • Fiber: 3.5g
  • Protein: 40g
  • Cholesterol: 64mg