Tomato Cobbler with Gluten-Free Drop Biscuits
A savory cobbler made with tomatoes, and gluten-free drop biscuits!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/4 cup minced celery
- 1 28 ounce can of 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
- 45 grams sweet rice flour
- 45 grams millet flour
- 35 grams blanched almond flour
- 1 1/2 teaspoons baking powder
- 1/2 cup whole milk
- 1 large egg
- 2 tablespoon butter (melted and cooled)
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- grated parmesan for topping
Instructions
- 1
Heat olive oil over medium high heat in a deep saucepan, at least 10 or 12 inches in diameter, that has a lid. When hot, add onion and celery. Stir and cook for five minutes, until translucent. Add tomatoes, salt, pepper, maple syrup, and butter. Simmer for 15 minutes, uncovered.
- 2
Meanwhile, make biscuits. In a bowl, combine flours, baking powder, salt, and pepper. In another bowl, whisk together milk, egg, and melted butter. Stir liquid mixture into dry, gently turning a few times, then add parsley. Gently stir until no streaks of flour remain.
- 3
Using a cookie scoop like this, scoop biscuit mixture and add to tomatoes, giving them at least an inch between each other for room to expand.
- 4
Put lid on and cook on medium low for 20 minutes. Remove lid, and let rest for 5 minutes. Top with grated parmesan and a sprinkle of parsley. Serve immediately.