Cheesy Summer Tomato Basil Cobbler - House-Autry

Bread & Biscuits & Muffins

Cheesy Summer Tomato Basil Cobbler

Cheesy Summer Tomato Basil Cobbler

Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6

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Cheesy Summer Tomato Basil Cobbler

The classic combination of tomatoes and basil get a Southern twist with this cobbler recipe, topped with cheesy biscuits.


  • 1 8 ounce box House-Autry Cheese Biscuit Mix
  • 1/2 cup water or milk
  • 1 small red onion, thinly sliced, 1/2 -1 cup
  • 2 cups finely shredded cheddar cheese
  • 2 large tomatoes, sliced 1/4 inch thick, about 18 slices
  • 12-14 fresh, whole basil leaves, torn
  • Salt and fresh black pepper


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.

Chef Tip:

Akin to the great southern summer classic, tomato pie, you get all the flavors of summer with a cheesy biscuit topping that's simple and quick.

Products used in this recipe:


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