Tomato & Cheese Cobbler

Total Time: 1hr

Servings: 4-6

2 1/2 lb. mixed heirloom tomatoes, cored, sliced 1/4" thick

1 Tbsp. plus 1/2 tsp. kosher salt

2 tsp. freshly ground black pepper

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/2 cups all-purpose flour, plus more for surface

5 Tbsp. cold unsalted butter, cut into 1/2" pieces

2/3 cup buttermilk

1/4 cup finely chopped chives

4 oz. coarsely grated sharp cheddar (about 1 1/2 cups), divided

2 Tbsp. extra-virgin olive oil

6 sprigs thyme

1 large egg

• Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.

• Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.

• Turn out dough onto a lightly floured work surface. Gently knead 2–3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.

• Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you’ll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15–20 minutes.

• Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18–20 minutes. Let cool 5–10 minutes before serving.

Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.