Go Back

Tomato Cobbler with Pimento Cheese Biscuits

Tomato cobbler with pimento cheese biscuits combines a juicy, lightly thickened tomato filling with tender, golden baked biscuits on top. Roasting isn’t needed—simmered tomatoes and a drop-biscuit topping bake together into a Southern-style comfort side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Tomato Filling
  • 2 lb ripe tomatoes
  • 1 sweet onion
  • 2 clove garlic
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves
  • 1 tbsp chopped basil
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water (for cornstarch slurry)
Pimento Cheese Biscuits
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 6 tbsp cold butter cubed
  • 1 cup sharp cheddar cheese shredded
  • 0.25 cup diced pimentos drained
  • 0.75 cup buttermilk

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Bake setup and tomato filling
  1. Preheat the oven to 375°F (190°C). Place a greased baking dish near the stove so you can transfer the hot filling quickly.
  2. Heat the olive oil in a skillet over medium heat. Add the diced sweet onion and cook until softened, stirring occasionally so it doesn’t brown.
  3. Stir in the minced garlic and cook for 30 seconds. Keep it moving until fragrant, about a half minute.
  4. Add the chopped tomatoes, fresh thyme leaves, chopped basil, sugar, kosher salt, and black pepper. Simmer for 10 minutes until slightly thickened, with visible bubbling through the mixture.
  5. Stir the cornstarch with 1 tablespoon water and mix it into the tomatoes. Simmer briefly until the filling turns glossy and more cohesive, then transfer to a greased baking dish.
Make drop biscuits and bake
  1. In a bowl, whisk the all-purpose flour, baking powder, and salt. Whisk until the dry ingredients look evenly combined.
  2. Cut in the cold butter until crumbly. Rub or pinch until you see small butter pieces coated in flour.
  3. Stir in the shredded sharp cheddar cheese and diced pimentos. Toss until the mixture is speckled and evenly distributed.
  4. Add the buttermilk and mix just until combined. Stop as soon as the dough comes together and looks thick and slightly shaggy.
  5. Drop the biscuit dough in large spoonfuls over the tomato mixture. Cover as evenly as you can so the filling bubbles around the biscuit tops.
  6. Bake for 30–35 minutes at 375°F (190°C) until the biscuits are golden brown. Look for browned tops and visible thick tomato filling around the edges.
  7. Cool slightly before serving. Let it rest briefly so the cobbler sets and the biscuit layers stay tender instead of runny.

Notes

For the best texture, don’t overmix the biscuit dough—stopping when it’s just combined keeps the biscuits tender. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 300°F (150°C) oven until warm. Freezing isn’t recommended because the biscuit topping can soften after thawing. For a lighter option, use low-fat cheddar and swap buttermilk with low-fat buttermilk to reduce calories while keeping the savory, cheesy flavor.