Tomato Cobbler with Garlic Herb Biscuits Is Saucy, Savory, and Sneaks in Hidden Protein
Any dinner that puts warm, flaky biscuits at the center of the table is one that’s sure to win over the whole family. That’s why we suggest adding this cobbler to your weeknight roster ASAP. Garlicky, herb-flecked, ultra-tender biscuits sit atop a bed of bubbling, saucy tomatoes for a savory take on the classic dish.
While making biscuits from scratch might seem fussy, here, it’s hardly the case. A quick mixture of flour, baking powder, aromatics, and cream comes together in minutes that you’ll simply drop over the cobbler rather than forming into perfect rounds. It’s the fastest way to warm biscuits on a weeknight.
Better yet, reaching for Prego®+ Plant Protein means you don’t have to spend added minutes making the cobbler filling. You’ll get extra protein in every bite, too, because the delicious tomato sauce features 4 grams of protein from vegetables in every serving — or double what’s found in Prego® Traditional.
If you’d rather opt for sneaking in super vegetables, try Prego®+ Hidden Super Veggies, made with a smooth blend of six super veggies. Combine either jar with whole cherry or grape tomatoes, which lend freshness and texture, and you’ve got a quick and cozy base for this family-friendly savory cobbler.
Prep time 7 minutes to 10 minutes
Cook time 15 minutes to 20 minutes
Serves4 to 6
Small bunch fresh thyme
- 1 1/2 cups
- 1 1/2 teaspoons
- 1 teaspoon
- 1/2 teaspoon
- 1 cup
plus 3 tablespoons cold heavy cream
- 2 pints
cherry or grape tomatoes (about 4 cups)
(24-ounce) jar Prego®+ Plant Protein
Arrange a rack in the middle of the oven and heat the oven to 425°F. Strip the leaves from 1 small bunch fresh thyme until you have 2 tablespoons.
Place half the thyme leaves (1 tablespoon), 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon garlic powder, and 1/2 teaspoon kosher salt in a medium bowl and stir with a rubber spatula or wooden spoon until combined. Add 1 cup plus 3 tablespoons cold heavy cream and stir until a shaggy dough forms.
Place 2 pints cherry or grape tomatoes (about 4 cups) in an 8x8-inch or other 2-quart baking dish. Pour 1 (24-ounce) jar Prego®+ Plant Protein over the tomatoes and toss gently to coat. Spread into an even layer.
Drop the biscuit dough in large heaping spoonfuls (8 to 10) on top of the tomato mixture, spacing them about 1/2-inch apart.
Bake until the filling is bubbling and the biscuits are golden brown, 15 to 20 minutes. Let cool about 5 minutes. Serve garnished with the remaining thyme leaves.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.