| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 cups mixed cherry tomatoes, halved
- 1 heaping tablespoon tomato paste
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 4 cloves garlic, sliced
- 2 shallots, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 1/2 cup freshly grated Parmesan
- 1 heaping tablespoon baking powder
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) cold, salted butter, cubed
- 3/4 cup buttermilk
- Fresh basil leaves, for serving
Instructions
- Preheat the oven to 400 degrees F.
- For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
- For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
- Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
- Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 414 |
| Total Fat | 26 g |
| Saturated Fat | 13 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 50 mg |
| Sodium | 569 mg |
Reviews
Family loved this dish! Everyone came back for seconds.
Made this for Sunday breakfast…it was amazing, hubby loved it too!
This was a glorious herby delight! Used a mix of cherry tomatoes and Campari tomatoes. Didn’t have fresh herbs so I used dried. Really fantastic
Delicious. Best consumed the same day as the peels on the tomatoes come off the next day. I cut the shallots & garlic proportions in half as I’m sensitive to them & it was still very tasty. Making it for an upcoming summer part.
This was delicious! Only change I made were the tomatoes. I don’t like skins on tomatoes so I peeled and cored whole, fresh tomatoes. Cut into slices then quartered. Perfect!!!
It’s delicious! I used a tomato paste that had Italian season and had to use dried thyme. It’s like eating pasta without the noodles.
Delicious!!!
Loved this! I roast tomatoes often as a side dish, this took it up a notch. Delicious, easy and a great presentation. Great for any meal and as a side or a main dish.
Filling and topping are absolutely delicious. My tomatoes cooked down and I wish I had made the biscuits separate from the tomato filling, and then my husband and son who won’t eat tomatoes could have at least enjoyed the biscuits. A very different recipe and I will make again.
This is so flavorful, great recipe! The herbs throughout make it so delicious!