About an hour before baking, line a baking sheet with paper towels and arrange the tomato slices over. Sprinkle with salt and let sit at room temperature. This step will ensure that the cobbler is not soupy.

Preheat the oven to 400°F.

Mix the House-Autry Cheese Biscuit Mix and water or milk in a medium bowl and set aside.

Combine the 2 cups shredded cheese, basil and salt and pepper in a small bowl and set aside.

In a 1 1/2 quart baking dish or a 7x11 Pyrex dish, layer about half of the tomatoes, some of the onions and some of the cheese mixture. Do one more layer using all of the ingredients with the tomato slices being the top layer.

Next, drop the biscuit dough in 6 small mounds on top of the tomatoes and bake for 30 minutes or until the biscuits are cooked. Let cool for 20 minutes before serving. Good warm or at room temperature.