Tomato Cobbler with Pimento Cheese Biscuits

Tomato Cobbler with Pimento Cheese Biscuits

As Featured on Simply Southern TV

This recipe originally aired on Simply Southern TV as part of Sweet Grown Alabama's sponsorship. Thanks to Stacey Little of for featuring Sweet Grown Alabama ingredients! View the recipe on here.


  • 3  tablespoons unsalted butter
  • 1 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 2 1/2 pounds medium ripe tomatoes, cored and chopped (6 to 7 tomatoes)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon white wine vinegar
  • 1 tablespoon cornstarch

For the biscuit topping:

  • 2 cups self-rising flour
  • 1/2 cup unsalted butter, melted
  • 3/4 cup buttermilk
  • 1 cup shredded sharp cheddar cheese
  • 1 (4-ounce) jar diced pimientos, well drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder


  • Preheat the oven to 350 degrees Fahrenheit and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
  • Melt the butter over medium-low heat in a large, deep skillet. Add the onions and cook, stirring frequently, until they are just starting to caramelize – 8 to 10 minutes. Be cautious not to burn them.
  • Add the garlic and cook for about 1 minute or until fragrant. Add the tomatoes and increase the heat to medium-high. Bring to a simmer. Add the salt and pepper. Cook, stirring occasionally, for 5 minutes or until the tomatoes are tender.
  • In a small bowl, whisk together the vinegar and cornstarch. Stir it into the tomato mixture and cook until thickened – 2 to 3 minutes. Pour the tomato mixture evenly into the prepared baking dish.
  • In a medium bowl, stir the flour, melted butter, buttermilk, cheese, pimentos, salt and garlic powder together until combined. Drop the biscuit dough by heaping spoonfuls on top of the tomato mixture. Spritz the tops of the biscuits lightly with cooking spray. Place the baking dish on a rimmed baking sheet and bake for about 45 minutes or until bubbly and the biscuits are golden brown and cooked through. Allow to rest for 10 to 15 minutes before serving.