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!
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.
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.
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.
In a cast iron skillet, layer 1/2 of the sliced tomatoes. (Remember to pat dry!)
Spread the cheese mixture over the tomatoes.
Add the remaining tomatoes and top with biscuits. Bake at 375º for 55-60 minutes.
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.
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.
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.
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.
- 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
- 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
- Slice tomatoes. Sprinkle with 1/2 tsp. salt and place in a colander for 10 minutes. Pat dry with paper towels.
- 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.
- Stir together the bacon mixture, 4 oz. cheddar cheese, mayonnaise, and basil. Stir in pepper.
- 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.
- 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.
- Drop the dough over the tomatoes (making about 6-7 biscuits).
- Brush the tops of the biscuits with melted butter.
- 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.
Amount Per Serving Calories 532Total Fat 38gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 18gCholesterol 104mgSodium 1194mgCarbohydrates 30gFiber 2gSugar 5gProtein 17g
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