Tomato Cobbler With Ricotta Biscuits Recipe (2024)

Sugar has a difficult, bad flavor in my mouth. A quarter cup plus Tbs is quite a lot of sugar, one that could affect ingredient and/or baking chemistry, etc. I would like to know whether it can be omitted altogether. Thanks for advice.

I have some very ripe peaches, and think this would be a perfect use for them, instead of tomatoes.

Read the recipe, people! 1 Tbsp of sugar goes in the biscuits; one-quarter cup of sugar goes in the tomatoes.

Incorporating the butter per the instructions is a waste of energy and it heats up the butter which you don't want. Instead try this very old technique: use frozen butter and grate it into the dry ingredients. You get perfect, small, still-cold pieces of butter throughout.

This recipe is perfect. Coincidentally, I had just made a batch of whole milk ricotta that was already well-drained. I didn't have cake flour so I used self-rising flour and omitted the salt and baking powder. I loved the combo of sugar and sherry vinegar with the tomatoes. It was refreshing to taste tomatoes without the usual additions of garlic and onion. I used a combination of Sungolds and Juliettes. The biscuits were swoon-worthy!

Does the addition of two tablespoons of flour to the tomatoes just serve as a thickening agent? I'd be inclined to add onions.

It's a cobbler. Cobblers are sweet and made with fruit. Tomatoes are fruit. Live a little.

In the body of the article she mentions that you can just bake off a tray of these on parchment - as biscuits (without the tomatoes). I'm def going to try it - both ways! (with tomatoes and without!).

This was delicious and a big hit with my friends. But it was very sweet. The next time I make this I will cut back the sugar in the tomatoes and add more savory ingredients: garlic, onions, goat cheese or feta, etc. I mixed the ricotta with the buttermilk instead of crumbling it into the dough.

I think there's an error in the metric conversion for the butter quantity - 60 grams is not the same as half a cup or one stick. I assume this should say 120 grams?And the metric conversion for the tomatoes is missing. Suggestion: about 1 kilogram.

First time I tried this exactly as written (using 1/2 C butter, not the weight measurement) and was very pleased. Second time around I crossed my fingers and swapped the ricotta for cottage cheese and the cake flour for unbleached AP flour (volume for volume), and layered the biscuits on top of halved strawberries mixed with a sprinkling of raw sugar. Biscuits came out just as lovely, crispy tops, fluffy insides, jammy bottoms. Drizzled with honey and ate them out of the dish.

I like to use Bob's Red Mill whole wheat pastry flour for my usual biscuits. I'd imagine it'd be fine in this, too.

If one were to make only the biscuits (on parchment), would the cook time be the same?

Where is the flavour? There should be ham or bacon in this recipe! And Vidalia onions...or shallots. This dog ain't huntin!

correct on the butter..120 grams

Great recipe but we were anxious & it really needed 50 minutes at 350 in our situation. I pulled it after 40 minutes & interior sections of biscuits were raw closest to the tomatoes. I also added quite a bit of salt but it really needs a lot to bring this up. I used homegrown cherry tomatoes & homemade ricotta and the biscuits were super tender.

I absolutely loved this and I'm with Erin on how to incorporate the butter. I don't like cleaning the grater and I just like getting my hands in. As happens so often, I didn't have the exact ingredients so I made this according to my preferences with what I had on hand. I had more ricotta than needed for the biscuits so I added it to the filling - yum! I added ground thyme and cracked black pepper to the biscuits also and used about half of the sugar overall. I'll be making this again and again.

I put the whole milk ricotta into my yogurt strainer a few hours before starting the recipe, but only a few drops of liquid drained out. I rarely buy ricotta so am not familiar with typical texture; is it possible some are just thicker, and that’s why it didn’t drain? Or did I need a different mesh?

The chef behind this recipe (Nicole Rucker) was recently on The One Recipe podcast talking about her ricotta biscuits. The tomato ‘cobbler’ was mentioned in passing. While waiting to get her cookbook from the library I was pleased to find this recipe here. The recipe for the biscuits alone is on The Splendid Table web site. It says bake them at 400F for 18-20 minutes. Since I had excess biscuit dough, I baked them at 375 for first 20 minutes then reduced temp to 350 to finish the cobbler.

Add 1/3 of the sugar called for, tomatoes are sweet enough

I skipped the sugar in the tomatoes and added a small finally chopped onion. I added a tablespoon of finely chopped fresh oregano to the biscuits and would highly recommend this!' I also used self-rising flour in lieu of cake flower plus baking soda/powder stove i had it on hand.

This is great. Made with Cali tomatoes at the peak of freshness. Outstanding.

Amazing scone-like biscuits, somehow a little bit sweet despite only having 1T of sugar. The cobbler itself is pure tomato heaven so you have to like tomatoes. It's a unique dish that I love but probably wouldn't serve to company.

Double the tomato filling.

This is a favorite in our house … I add all the sugar because it’s JAMMY folks, come on. Sometimes I add questionable peaches that I’m trying to use up. It’s just a fantastic flavor combination with the thyme and vinegar. Don’t be afraid of a little sweetness.

I had such high hopes with this, but it turned out very meh. I did alter the recipe however, with only a tablespoon of sugar in the cobbler and added sautéed onions and garlic, but it still turned out so so sweet. And the biscuits were also very sweet because of the ricotta. I’m going to try to make it again at some point to see if it was user error.

I went a bit more savory with addition of garlic and onion, which was successful. The biscuits were very tender but became quite soggy on the bottom. I will bake them separately next time and serve with the tomatoes.

Biscuits alone, mostly following recipe. Changes: A-P flour (by weight!). A little more than 1/2 cup ricotta, already dry, so no draining. Did not chill in Step 2, nor before cutting. With a well-floured surface, the dough was not sticky after the first fold. Cut into twenty 1 1/2-inch squares. Chilled 3 hours after placing on parchment-lined baking sheet. Baked at 425ºF for 20 minutes, straight from fridge. Not ethereal, but flaky, delicious, puffy. Sugar not at all noticeable.

Used Bartlett’s huge tomatoes, cutting them into approx 1” cubes. Added rosemary. Biscuits don’t seem to take the total amount of liquid (buttermilk) suggested, maybe because the ricotta has a lot of moisture. Had to use quite a bit of flour to make the dough workable on the counter.

Sweet and savory at the same time. Biscuits are so so good. This is a great recipe!