Recipe: Tomato Cobbler with Pimento Cheese Biscuits

Recipe: Tomato Cobbler with Pimento Cheese Biscuits
Homegrown summer tomatoes are preferred, but store-bought or farmer’s market tomatoes are delicious any time of the year. (Stacey Little / Southern Bite)

This thick, rich tomato cobbler is flavored simply with onions and garlic, but then it’s topped with super-easy pimento cheese drop biscuits.

If the idea of tomato cobbler seems a little foreign to you, think about a warm, buttery biscuit sopping up the most delicious homemade marinara sauce you’ve ever had. That’s tomato cobbler.

A meatless delight fresh from the garden. (Stacey Little / Southern Bite)

While cobbler might not seem like a warm-weather dish, tomatoes are at their peak during the summer, so it’s actually the perfect time for this Tomato Cobbler.

The truth is that this dish is delicious with tomatoes you can get any time of the year, but homegrown summer tomatoes are far superior in taste – so this dish will be better with them, too.

Since we’re building the Chinaberry House, we didn’t plant our usual garden this year. So while I can’t grow my own tomatoes, I love to visit my local farmers market and grab a basket of beautiful heirloom tomatoes. I just love the vibrant colors and fun shapes of all the heirloom varieties. They work beautifully in this dish.

But plump and juicy, vine-ripened tomatoes aren’t the only things giving this dish its signature flavor. Nope. I decided to amp up the “cobbler” part of this with pimento cheese biscuits.

Summer is the ideal time to enjoy this dish. (Stacey Little / Southern Bite)

Don’t worry if your biscuit-making game isn’t strong. These are drop biscuits, so no cutting butter into flour, no rolling out, no cutting out biscuits. You simply stir all the ingredients together and drop the dough in dollops right on top of the tomato mixture. So simple.

Pimento vs. pimiento

Now, I’ve had readers over the years correct my spelling of pimento to pimiento – and vice versa. Having a journalism background, I typically use the AP Stylebook for reference and it calls for the spelling of pimento without the extra “i” in all cases except when referring to the classic pimiento sandwich at the Masters Tournament. That said, Merriam-Webster lists the “pimiento” version as the initial entry and has pimento as an alternate.

You’ll find it spelled both ways on because I prefer the extra-i-less version of pimento, but have had sponsors in the past require the other spelling.

So which is correct? Whichever one you want to use. Yep, all my research seems to indicate that they both can be used interchangeably. There are a few other nuances, but unless you’re a linguist, I say just pick one. This dish will be just as delicious regardless of how you spell it.

Amp up the recipe by adding pimento cheese biscuits. (Stacey Little / Southern Bite)

Tomato Cobbler with Pimento Cheese Biscuits

Prep time: 15 minutes

Cook time: 1 hour

Serves: 8


  • 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 pimentos, well-drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 350 degrees and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
  2. 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 – 8-10 minutes. Be cautious not to burn them.
  3. 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.
  4. In a small bowl, whisk together the vinegar and cornstarch. Stir it into the tomato mixture and cook until thickened – 2-3 minutes. Pour the tomato mixture evenly into the prepared baking dish.
  5. 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 10-15 minutes before serving.

 This recipe originally appeared on For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”

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