clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cherry Tomato Cobbler with Cheddar Everything Biscuits by Baking The Goods

Cherry Tomato Cobbler with Cheddar Everything Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Rich and velvety roasted cherry tomatoes bake under a savory blanket of cheesy everything seasoned biscuits in this comforting Cherry Tomato Cobbler with Cheddar Everything Biscuits.




  • 3 pints cherry tomatoes ((about 6 cups))
  • 1/4 cup sweet onion (- thinly sliced)
  • 6 cloves garlic (- smashed)
  • 3 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 6 sprigs fresh thyme or herb of choice
  • 1 tablespoon all purpose flour


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoons black pepper, fresh cracked
  • 8 tablespoons unsalted butter, divided (see recipe) (cold and cut into 1/4" cubes)
  • 1 cup shredded sharp cheddar cheese
  • 3/4 cup buttermilk
  • 2 tablespoons everything bagel seasoning



  1. Place rack in the middle of oven and preheat to 400° F.
  2. Add cherry tomatoes, sliced onion, smashed garlic, salt, pepper, sugar and herb springs to a rimmed baking sheet. Drizzle with olive oil and toss together to coat.
  3. Roast the tomato mix for 20-25 minutes until the tomatoes begin to burst and become jammy.
  4. Remove from oven. Allow to cool for a few minutes, then toss with 1 tablespoon of flour to coat the mixture.


  1. Prepare the biscuits while the tomatoes roast. Begin by measuring flour, baking powder, salt and pepper into a large mixing bowl. Whisk to combine.
  2. Add 6 tablespoons of the cold and cubed butter (set aside the other 2 tablespoons for later) and use a pastry blender, two butter knives or your hands to blend or smoosh the butter into the dry ingredients until the mixture resembles a coarse meal with small, visible butter chunks.
  3. Add the grated cheese and cut it in with a pastry blender or a fork, just until combined. The dough should be shaggy with visible cheese shreds still.
  4. Make a well in the center of the dry ingredients and pour in the buttermilk. Mix with a fork until the dough just begins to come together in large clumps, it wont take long.
  5. Turn the dough out onto a floured surface and gently gather and pat the dough together until it becomes a somewhat cohesive mass. Pat the dough into a rectangle about 1" thick, then cut dough into 2 equal pieces and stack together, use a rolling pin to roll the dough down to 1" thickness. Then repeat the cutting and rolling process once more. This helps create the tender, flaky layers of the biscuits.
  6. Dust with more flour and use a rolling pin to flatten to about 3/4" thickness, dusting with more flour as needed.
  7. Use a 2" round cookie or biscuit cutter to punch out biscuits as closely as possible. Dip the cutter in flour between cuts to get a clean slice. Transfer the baby biscuits to lined baking sheet. Gather up the dough scraps, pat together, re-roll the dough, and punch out the biscuits until you've used all of the dough. You should have about 18 – 20 biscuits. Transfer the baking sheet of biscuits to the freezer to chill until ready to use. Freezing the biscuits will also help them maintain their shape as they bake.


  1. Transfer the roasted tomatoes to a cast iron skillet.
  2. Top the roasted tomatoes with the chilled biscuits.
  3. Melt the remaining 2 tablespoons of butter, then use a pastry brush to gently brush the tops of the biscuits. Sprinkle the everything bagel seasoning evenly over the melted butter on the biscuits. You may need to work in batches, buttering a few biscuits, then sprinkling with the everything seasoning, because the butter may solidify pretty quickly on the cold biscuits.
  4. Place the skillet on a parchment or silpat lined baking sheet.
  5. Bake the cobbler for 20 minutes at 400°F, then reduce heat to 350° and continue to bake until biscuits are deeply bronzed and juices are bubbling, between 35-45 minutes more.
  6. Allow to cool for at least an hour before serving so the juices can set and thicken. Serve warm with a fresh, simple salad for a full meal deal.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes