Tomato Cobbler with Distinctive Biscuits
I have never been very good at biscuits. When I saw this Tomato Cobbler with Distinctive Biscuits recipe, I jumped at the chance to try my luck once again. This one worked and it tastes great. I made some updates to it to decrease calories, sugars and saturated fats. And I added some wonderful tastes to the tomato cobbler. What are baked tomatoes without shallots and garlic? Try this one, you will love it.
- ¾ cup of Skyr Yoghurt Alternatively you can use drained Ricotta cheese
- 2 3/4 cups (380 gram of cake flour plus more for dusting
- 1 Scoop of Monkfruit or 1 tablespoon
- ½ teaspoon Sea Salt
- Pepper to taste
- 1 1/2 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 stick of softened butter 60 grams
- 1 cup of buttermilk (240 gram plus 2 tablespoons for brushing or see Faux Buttermilk recipe below)
- 2 pounds of cherry tomatoes of various colours
- 2 large shallots minced finely 75 grams
- 3-4 cloves of garlic pressed or minced finely
- 1-2 teaspoons of savoury
- 1-2 teaspoons of basil
- 1/8 – ¼ cup of avocado oil
- 1 Tablespoon of cider vinegar or other vinegar of your choice
- ¾ cup 200 grams
- 1 Tablespoon of yoghurt 50 grams
- 1 Tablespoon of vinegar 18 grams
- stirred until thick
- * Use 240 grams for biscuits and remaining amount for brushing biscuits prior to baking.
Strain the Skyr yoghurt or Ricotta of extra water with cheesecloth and set aside for about 30 minutes.
Whisk together cake flour, sugar (or Monkfruit), salt, baking powder and baking soda. Add the butter and break up between your fingers and pinch into the flour mixture until the pieces are pea sized.
Make a well in the middle of the bowl and gradually pour the buttermilk into the flour and stir until a shaggy dough forms. Crumble yoghurt (or ricotta into the dough).
Scrape the dough onto a lightly floured surface and use your hands to shape into a 4 inch by 6 inch rectangle. Fold into thirds and flatten again with you hands into the original size. Repeat two more times and flatten the dough to about 1 inch thick. Refrigerate the dough for 25 minutes.
Preheat oven to 350F (180C)
Cut all tomatoes in half, mince shallots, mince or press garlic and lightly sauté them in Avocado oil in a medium frying pan. Put the mixture into a 2 quart baking dish and add vinegar and herbs and 2 tablespoons of cake flour and mix until the flour is incorporated. Season with salt and pepper and set aside.
Remove the biscuit dough from the refrigerator and put onto a lightly floured surface. Roll lightly if necessary. Cut the dough into 2 inch squares or circles and arrange in a single layer over the tomatoes. There should be 10-12 biscuits. Brush biscuits with buttermilk. Bake for 35-40 minutes. Check after 20 minutes to see if the pan needs to be turned to be sure they brown evenly. If they brown too quickly, cover with foil and continue to bake until the tomato mixture has bubbled up. Allow to cool but serve warm finishing with a light dusting of flour on the baked biscuits. Top with tomato mixture for a rustic touch.
Yield: 10-12 biscuits