A juicy, jammy tomato and mozzarella cobbler, topped with mile-high basil-scented buttermilk biscuits. Grab a glass of white wine and enjoy the best of what’s around this summer.Â
3 to 4 large tomatoes, thinly sliced or 3 cups cherry tomatoes, halved (or do a mix of tomatoes – whatever you like)
1.5 cups small mozzarella balls (bocconcini) or one 8-oz. ball mozzarella, thinly sliced
¼ cup balsamic vinegar
2 TBSP olive oil
1 tsp garlic powder
Salt and pepper, to taste
Fresh basil, for serving (optional)
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For the Biscuits
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3.5 cups all-purpose flour
2 tsp baking powder
1.5 tsp kosher salt, plus more for sprinkling
16 TBSP unsalted butter, grated (2 sticks)
1 cup plus 2 TBSP buttermilk, plus extra for brushing
1 heaping TBSP basil paste (found in your grocer’s cold produce section)Â
Keywords: Tomato Cobbler