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Tomato Cobbler with Gluten-Free Drop Biscuits Recipe

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3.8 from 13 reviews

  • Author: Lea
  • Total Time: 1 hour
  • Yield: 4 servings
  • Diet: Gluten Free

Description

A hearty and comforting Tomato Cobbler featuring a rich tomato and vegetable base topped with tender, gluten-free drop biscuits made from a blend of sweet rice, millet, and almond flours, finished with melted butter and fresh parsley. This rustic dish is perfect for a cozy lunch or dinner and combines savory flavors with a touch of sweetness from maple syrup.

Ingredients

Tomato Filling

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1/4 cup minced celery
  • 1 (28 ounce) can Tuttorosso San Marzano Diced Tomatoes with garlic, basil, and olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons butter
  • 1 tablespoon minced fresh parsley

Gluten-Free Drop Biscuits

  • 45 grams sweet rice flour
  • 45 grams millet flour
  • 35 grams blanched almond flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 cup whole milk
  • 1 large egg
  • 2 tablespoons butter, melted and cooled
  • 1 tablespoon minced fresh parsley

Topping

  • Grated parmesan cheese
  • Sprinkle of fresh parsley

Instructions

  1. Prepare the Tomato Base: Heat olive oil in a deep 10- or 12-inch diameter saucepan over medium-high heat. Add diced onion and minced celery, stirring and cooking until translucent, about 5 minutes. Then, add the canned diced tomatoes with garlic, basil, olive oil, sea salt, black pepper, maple syrup, and butter. Allow the mixture to simmer uncovered for 15 minutes to develop flavor.
  2. Make the Gluten-Free Biscuits: In a mixing bowl, combine sweet rice flour, millet flour, blanched almond flour, baking powder, sea salt, and black pepper. In a separate bowl, whisk together whole milk, egg, and melted cooled butter. Pour the wet ingredients into the dry ingredients, stirring gently just until no streaks of flour remain. Fold in the minced fresh parsley carefully to distribute evenly.
  3. Scoop Biscuits onto Tomato Mixture: Using a cookie scoop, dollop spoonfuls of the biscuit batter over the simmering tomato base, spacing them at least one inch apart to allow for expansion during cooking.
  4. Cook the Cobbler: Cover the saucepan with its lid and reduce heat to medium-low. Cook the cobbler for 20 minutes, allowing the biscuits to steam and cook through atop the tomato filling.
  5. Finishing Touches: Remove the lid and let the cobbler rest for 5 minutes to set slightly. Sprinkle grated parmesan cheese and extra fresh parsley on top. Serve the tomato cobbler immediately while warm.

Notes

  • This dish can be served as a vegetarian main course or a hearty side dish.
  • Using canned San Marzano tomatoes adds a rich, authentic flavor, but other diced tomatoes can be substituted.
  • Ensure the melted butter for the biscuits is cooled to avoid cooking the egg prematurely.
  • The biscuits can be made dairy-free by substituting whole milk with a plant-based milk and using dairy-free butter alternatives.
  • If you prefer a less sweet cobbler, reduce the maple syrup slightly.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesbylea.com/tomato-cobbler-with-gluten-free-drop-biscuits-recipe/