Tomato Cobbler and Herb Cheese Biscuits

Ingredients

For the Filling:

• 3 to 4 tablespoons cornstarch (4 for juicy tomatoes)
• 1/4 teaspoon dried basil, or 2 small leaves minced
• 1 medium sweet onion, diced
• 2 garlic cloves, minced
• 2 pounds tomatoes, cut into 1 inch chunks OR 2 pounds cherry or grape tomatoes, sliced in half OR 2 (14.5 ounce) cans diced tomatoes, drained
• salt & pepper to taste

For the Topping:

• 1 1/2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1 teaspoon sugar
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried thyme, crushed
• 1/8 teaspoon dried sage
• 1/2 to 1 teaspoon salt, or to taste*
• 1/3 cup non-dairy butter, cut into small pieces
• 2/3 cup plain non-dairy milk (I used oat milk)
• 1/4 cup shredded non-dairy cheese

For the Tomatoes:

1. Preheat oven to 350°F.
2. Coat a 2 1/2 quart or 11 cup baking dish with non-stick spray; set aside.
3. Filling: In a small bowl, whisk the cornstarch basil (if using dried basil), together; set aside.
4. Heat 1 tablespoon of oil in a large skillet, over medium heat.
5. Cook the onions for 5 minutes, stirring often, and then add the tomatoes and basil (if using fresh basil).
6. Cook for an additional 5 minutes, gently stirring.
7. Add the garlic and cook for 30 seconds longer or until fragrant.
8. Turn off heat and remove skillet from the burner, and season with salt and pepper to taste.
9. Sprinkle the cornstarch mixture over top, and gently stir until coated.
10. Scoop the mixture into the prepared pan; set aside.

For the Topping:

1. Whisk the flour, baking powder, sugar, basil, thyme, sage, and salt together.
2. Toss in the butter pieces, and stir to coat them with the flour mixture.
3. Cut the butter into the flour with a pastry cutter (or very lightly rub the butter in with your fingers) until the mixture becomes a little crumbly and the butter forms small clumps.
4. Add the milk and cheese (if using) and stir with a fork to combine, until dough forms. It should be sticky and somewhat firm, but not stiff.
5. Using a large ice cream scoop or a 1/4 cup measuring cup, drop balls of dough over the top of the tomatoes.
6. Leave room for the biscuits to expand. Sprinkle the top of each with some cheese if you like.
7. Bake 40-45 minutes, or until biscuits are golden brown. Transfer to a wire rack; cool for 20 minutes before serving.