This tomato cobbler the perfect mix of roasted cherry tomatoes and fresh angel biscuits. Tomatoes roasted with garlic, olive oil, and thyme on top of fresh bread is one of my absolute favorite meals. So, I wanted to turn that taste and feeling into a wonderful little cobbler. My grandmother’s favorite biscuits to make were angel biscuits, so I wanted to adapt her recipe and use it here, to top off the roasted tomatoes in this savory tomato cobbler.
What are Angel Biscuits?
Angel biscuits are special because they part buttermilk biscuit and part roll. They have 3 leaveners, baking powder, baking soda, and yeast, which gives them a yeasted dinner roll kind of flavor. These were my grandmother’s signature biscuits, and they were served at all our family dinners. She used shortening in almost all her baking, but I’m much more of a butter fan, so I switched out the shortening in the recipe for butter. I also just love making biscuits with honey instead of sugar; it gives them a much deeper flavor. So I also switched out the sugar in her recipe for honey. She also used no salt, so I added some because salt makes everything better.
How to make angel biscuits:
These biscuits are super easy to make. The key is to make sure the butter and buttermilk are cold. I cut my butter into 1/2 inch pieces and then stick them back into the refrigerator until I’m ready to mix them into the flour and other dry ingredients. You then squish the butter into the flour mixture until its lima bean-sized, add in the yeast, buttermilk, and honey. Pour the mixture out and knead until a dough forms. Form the dough into a 1/4 log, fold it, and roll it out again into a 1/4 inch log. Cut it into squares, and you’re done!