Step 1

Make the biscuit dough. In a large bowl, combine the flour, baking powder, sugar, salt and black pepper. Add the cold butter and use your fingers to break up/rub the butter into the dry ingredients, working until the butter is broken down into pea-sized pieces. Stir in the blue cheese.

Step 2

Create a well in the center of the flour mixture. Pour 3/4 cups of the buttermilk into the well, and use a fork to quickly incorporate the buttermilk into the flour mixture. The dough will be shaggy at this point.

Step 3

Use your hands to bring the dough together and shape it into a disk. Wrap the disk in plastic wrap and place it in your refrigerator to chill while you prepare the filling.

Step 4

Pre-heat your oven to 375 degrees.

Step 5

To make the filling, warm the olive oil and butter in a large non-stick skillet over medium heat. Add the sliced onions, salt and black pepper. Cook the onions, stirring occasionally, until they are very soft and starting to brown, about 15 minutes. Stir in the minced garlic and cook for 2 minutes more. Remove the skillet from the heat and stir in the cherry tomatoes, basil, thyme, flour, balsamic vinegar and red pepper flakes.

Step 6

Lightly grease a 9 X 13-inch baking dish with non-stick cooking spray. Transfer the cherry tomato mixture to your prepared baking dish and spread it out evenly. Then add in the heirloom tomato wedges, fitting them in between the cherry tomatoes to help create an even layer. Transfer the baking dish to your pre-heated oven and bake for 20 minutes.

Step 7

While the filling bakes, finish preparing the biscuits. Remove the dough disk from your refrigerator and roll it out onto a lightly floured work surface so that it’s about 1-inch thick. Use biscuit cutters or drinking glasses to cut out circles from the dough. Re-shape/re-roll the dough scraps and continue cutting out circles until the dough has been used up.

Step 8

After the filling has baked for 20 minutes, remove the baking dish from the oven and arrange the biscuits on top of the filling. Brush the tops of the biscuits with the remaining 2 tablespoons of buttermilk. Then place the baking dish back in your pre-heated oven for 22-25 minutes. The biscuits should be risen and lightly brown on top. And the filling should be bubbling.

Step 9

Remove the baking dish from your oven and allow the cobbler to rest for 10-15 minutes before serving. Enjoy while still warm.

Step 10

Leftovers can be stored in an airtight container in your refrigerator for 2 days.