This is a very interesting recipe, is it for dinner, dessert…. you be the judge!
You need about 2 lbs of tomatoes and if you do this in season, it won’t be too expensive but unfortunately I did not so it ended up costing me about $15 just for the tomatoes. I wanted colourful ones so that didn’t help.
The first thing to do is make the Buttermilk Blue Cheese Biscuits.
In my opinion any biscuit made with buttermilk are the best.
The blue cheese is awesome and smelly all at the same time but you can get through that. Just add it quickly and you will never know what hit you.
You then add the buttermilk, mix, then remove from the bowl and knead about ten times, wrap in plastic and put in the fridge until ready for further instructions.
Now comes the heart of the dish, although that is debatable as these biscuits are to die for. But, to eat the biscuits we have to make the rest of the dish.
We begin by slicing 2 large onions and add to a pan of 2 tablespoons olive oil and 1 tablespoon butter.
Cook this for about 20 minutes until the onions are caramelized then add 3 cloves of garlic and cook another minute.
Remove from heat and add 2 tablespoons balsamic vinegar. It already smells great!
In a bowl, toss tomatoes, 1/4 chopped basil, 3 tablespoons flour, and 1/2 teaspoon red pepper flakes.
Add caramelized onions and toss well so it is evenly coated with the flour.
Add some salt and pepper.
Preheat oven to 375 degrees F.
Pour tomato and onion mixture into an 8 by 8ish dish and bake for 25 minutes.
Remove the biscuit dough from the fridge. Roll out on lightly floured surface about 1 inch thickness.
Use a 1 1/2 to 2 inch biscuit cutter or…. just a plain drinking glass to cut out the biscuits.
Remove the partially cooked filling from the oven and place six biscuits atop the tomato filling in the pan. Brush with buttermilk and sprinkle with salt and pepper. Any leftover biscuit dough can just be cooked and.. I don’t know… just EAT them. They have a fabulous flavour.
Return warm filling with biscuits to oven and bake for another 17-20 minutes, until biscuits are golden brown and cooked through, and the tomato mixture is bubbling.
Remove from oven and allow to cool for 15 minutes before serving. Best served warm.
Until we meet again