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Tomato Cobbler with Pimento Cheese Biscuits

Tomato cobbler with pimento cheese biscuits is a Southern-inspired vegetarian dinner where juicy roasted tomatoes bubble under golden, cheesy biscuits. Roasting at 400°F keeps the tomatoes soft and lively, while sharp cheddar and diced pimentos give the biscuit topping a savory, tangy bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Tomato base
  • 3 lb mixed tomatoes Halved or sliced.
  • 3 tbsp olive oil
  • 0.75 tsp kosher salt Divided.
  • 0.25 tsp black pepper
  • 2 garlic cloves Minced.
Pimento cheese biscuit topping
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.5 cup unsalted butter Cold, cubed.
  • 1 cup shredded sharp cheddar cheese
  • 0.25 cup diced pimentos Drained.
  • 0.75 cup buttermilk

Equipment

  • 1 sheet pan

Method
 

Roast the tomatoes
  1. Preheat the oven to 400°F. Toss the mixed tomatoes with olive oil, half the kosher salt, black pepper, and minced garlic, then spread them in a baking dish with a single layer.
  2. Roast the tomatoes for 15 minutes, until slightly softened and juicy. Keep an eye out for bubbling juices around the edges.
Make the biscuit dough
  1. Whisk the all-purpose flour, baking powder, and remaining kosher salt together in a bowl. Mix until the leavening is evenly distributed.
  2. Cut the cold unsalted butter into the dry ingredients until pea-sized crumbs form. Stop when the mixture looks sandy with small butter bits.
  3. Stir in the shredded sharp cheddar cheese and diced pimentos. Mix just until the cheese is coated in the flour mixture.
  4. Add the buttermilk and mix just until a shaggy dough forms. Do not overmix—stop when no dry flour pockets remain.
Bake and serve
  1. Drop spoonfuls of the biscuit dough over the roasted tomatoes, spacing them apart. Aim for an even layer so the tomatoes can still bubble around the edges.
  2. Bake for 25–30 minutes at 400°F, until the biscuits are golden and cooked through. Let cool for 5 minutes before serving, so the filling settles and thickens slightly.

Notes

For the best texture, keep the butter cold and mix the dough only until it turns shaggy—overmixing makes the biscuits tough. Store leftovers in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the tomato juices and biscuit topping can separate when thawed. For a dairy-light option, use a plant-based butter and lactose-free buttermilk substitute, and choose a dairy-free cheddar-style shreds.