Savory Bacon Tomato Cobbler and Mahon Cheese Biscuits

This post, Savory Bacon Tomato Cobbler, is sponsored by Mahón-Menorca Cheese. All opinions are my own.

Savory Bacon Tomato Cobbler is a delicious twist on tomato pie. Layers of tomatoes and a bacon/cheese mixture are topped with buttermilk cheese biscuits brushed with melted butter. Summer doesn’t get any better than this! 

Savory Bacon Tomato Cobbler

When I was growing up, my parents always had a huge garden. I don’t know if it was the south Georgia soil or my dad’s farming skills, but we had the best homegrown tomatoes I’ve ever tasted.

Tomatoes Growing in the Garden

I remember picking fresh tomatoes and brushing them off on my shorts and taking a big bite. You can’t get tomatoes like that from the grocery store. 

These days I have to rely on farm stands to get homegrown tomatoes. They are good but nothing beats those tomatoes from my childhood.

On Sundays, mom would often serve fried chicken, fresh vegetables, homemade biscuits, and sliced tomatoes. I would always slice a hot biscuit and place a sliced tomato inside. 

You don’t know good until you’ve had a biscuit and tomato. That’s the inspiration behind this Savory Bacon Tomato Cobbler. 

Savory Bacon Tomato Cobbler

Peel and slice tomatoes and sprinkle with 1/2 tsp. salt. Place in a colander for 10-15 minutes. Pat dry with paper towels. You don’t want a soggy cobbler so make sure you don’t skip this step.

Drain tomatoes for cobbler

In a skillet, cook bacon over medium-high until the fat begins to render, about 5 minutes. Add chopped onion and cook until bacon is crisp and the onions are caramelized – about 5 more minutes.

Stir in garlic and cook for one minute. With a slotted spoon, transfer the bacon mixture to a paper towel-lined plate and cool for 20 minutes.

Combine the bacon mixture with 4 ounces cheddar cheese, mayonnaise, and chopped fresh basil. Sprinkle with pepper.

Mixture for tomato cobbler

In a cast iron skillet, layer 1/2 of the sliced tomatoes. (Remember to pat dry!)

Single layer of tomatoes

Spread the cheese mixture over the tomatoes.

Add the Layer of Cheese for Tomato Cobbler

Add the remaining tomatoes and top with biscuits. Bake at 375º for 55-60 minutes. 

Top the layer of tomatoes with drop biscuits

If you don’t have a cast iron skillet, you can use a baking dish. You may have to adjust the bake time. 

Time to Make the Biscuits

These biscuits are easy to make because they are drop biscuits. 

Place flour in a large bowl. Cut in 1/2 cup cold butter with a pastry blender.

Cut in butter with pastry blender to make cobbler

Add buttermilk and stir until well combined. Add cheddar and Mahón-Menorca cheese and fold in with a spoon until well distributed throughout the dough.

Mahón-Menorca Cheese

Mahon Cheese

Mahon cheese is a delicious Spanish cheese from the island of Menorca. This is a very versatile cheese and is often grated and used for topping pasta, rice and vegetable dishes. 

Mahón-Menorca Cheese can be found in specialty stores nationwide. This cheese can also be found at Fairway Markets, Harris Teeter, Saveway, Kroger, Murray’s, Central Markets, Costco, Gourmet Garage, West Side Markets, Zabar’s, Central and Town & Country Markets in Seattle.

You can learn more about Mahón-Menorca cheese by following along on FacebookTwitter, and Instagram.

How to Make Self Rising Flour

I use self-rising flour for just about everything. It’s a southern thing. If you don’t have any on hand, you can make it by adding one and 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to each cup of flour. 

Drop the Biscuit Dough

Drop the dough over the tomatoes (making about 6-7 biscuits). Brush the tops of the biscuits with melted butter.

Place the cast iron skillet on a baking sheet and bake for 55-60 minutes or until biscuits are golden brown. Let stand for 10-15 minutes before serving.

Tomato Cobbler

Savory Bacon Tomato Cobbler

Savory Bacon Tomato Cobbler

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Additional Time: 20 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • 3 lbs. assorted medium and large tomatoes
  • 1/2 tsp. kosher salt
  • 6 slices bacon, diced
  • 1 Vidalia onion, chopped
  • 4 oz. sharp cheddar cheese
  • 2 teaspoons minced garlic
  • 1/2 cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1/2 cup chopped basil
  • 1/2 teaspoon black pepper

Biscuits

  • 2 cups self-rising flour
  • 1 cup buttermilk
  • 1/2 cup butter
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Mahon-Menorca cheese, shredded

Instructions

  1. Slice tomatoes. Sprinkle with 1/2 tsp. salt and place in a colander for 10 minutes. Pat dry with paper towels. 
  2. In a skillet, cook bacon over medium until fat begins to render, about 5 minutes. Add the chopped onion and cook until bacon is crisp and the onions are caramelized - about 5 more minutes. Stir in garlic and cook for one minute. With a slotted spoon, transfer the bacon mixture to a paper towel-lined plate and cool for 20 minutes.
  3. Stir together the bacon mixture, 4 oz. cheddar cheese, mayonnaise, and basil. Stir in pepper.
  4. In a cast iron skillet, layer 1/2 of the sliced tomatoes. Spread the cheese mixture over the tomatoes. Top with a layer of the remaining tomatoes. Drop the biscuits over the tomatoes and bake at 375º for 55-60 minutes.

Biscuits

  1. Place flour in a large bowl. Cut in 1/2 cup cold butter with a pastry blender or two knives in opposite directions. Add the buttermilk and stir until well combined. Add the cheeses and fold it in with a spoon until well distributed throughout the dough.
  2. Drop the dough over the tomatoes (making about 6-7 biscuits).
  3. Brush the tops of the biscuits with melted butter.
  4. Place the skillet on a baking sheet and bake for 55-60 minutes or until biscuits are golden brown. Let stand for 15-20 minutes before serving.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 532 Total Fat 38g Saturated Fat 17g Trans Fat 1g Unsaturated Fat 18g Cholesterol 104mg Sodium 1194mg Carbohydrates 30g Fiber 2g Sugar 5g Protein 17g
If you’re craving some homegrown tomatoes, head to your nearest farmer’s market. Grab some fresh tomatoes and make a Savory Bacon Tomato Cobbler. It’s a taste of summer on a plate. 

 

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About Alli

Southern, Morning Person, Jesus Girl, Frugal Party Planner, Writer/Blogger, Mom, Nana, Wife, Beach Bum Wannabe - Let's Have a Party!

Comments

  1. This is a southern girl’s dream!

  2. Oh my gosh that looks amazing! I’ve never thought about doing a savory color but this looks like it needs to be done.

  3. This looks phenomenal — so easy, but great flavor too. I love recipes that use summer fresh produce and can essentially be made in one pan. And a savory cobbler? Sounds like a fun potluck dish, too! Confuse the ladies who set the tables. 🙂

  4. I have never thought to make a savory crubmle in the summer. I love tomatoes and yours beef steak tomatoes look amazing. This looks so delicious

  5. This looks sensational! It looks very easy to make, and looks like it has great flavor too. Recipes that use fresh produce and ingredients always tastes better.

  6. This looks really similar to tomato pie, which is one of my favorite summer meals. I can’t wait to try this.

  7. This looks so good. I really can’t wait to have people offer up tomatoes from their garden soon!

  8. Keikilani says

    I have a serious about of Tomatoes in my container garden. This recipe is right on time! I can’t wait to try it. Sound so delicious

  9. I think this dish has just the right balance of taste. What I like about it is how you can recreate this daily because it’s quite easy to make. It looks delicious.

  10. I have never heard of a bacon tomato cobbler before but it looks delicious!! Thanks for the recipe!

  11. Catalina says

    What a brilliant idea! I am sure that my whole family will love this appetizer!

  12. I love a tomato cobbler! I love the biscuits on top, so good. Your tomatoes look so delicious.

  13. This is something that I would like to bring for potluck! I love bacon and tomato!

  14. Deliciously looking recipe, Alli. I never tried cooking this before, now I’m looking forward to reading more from your blog. My aunt has a garden of tomatoes in her backyard – will definitely hand this recipe to her.

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