Santa is coming! Santa is coming!
Everyone always talks about Christmas Dinner. Christmas Eve dinner. Baking. Fruit Cakes. Cookies. Cocktails. BUT WHAT ABOUT BREAKFAST?!
Some of my favorite moments on Christmas occur over breakfast, in my jammers, with my family around the table. No stress, just some eggs, bacon and pancakes. Yum. I think when I finally host Christmas, i will make a big ‘ol breakfast like my mama used to do, and I would start with Joy the Bakers Tomato Cobbler with Blue Cheese Biscuits. I’d whip up some scrambled eggs, a fresh pot of coffee, and a nice crispy side of bacon too, of course, but the morning would be centered around this warm, bubbly cobbler with fresh biscuits, now that’s how Christmas should start (or any morning for that matter) - with warm, fresh, cheesy biscuits, presents and coffee.
I promise, this is WAY less complicated than it looks, its just so damn gorgeous, no one would even know its super easy.
Thanks Joy for the great recipe, its sure to wow every time.
The filling recipe doubles very well. I also made 2 batches of biscuits, but went through the process twice, which is easier than doubling in the case of the biscuits.
FOR THE BISCUITS /
2 cups flour
2 tbsp baking powder
1 tbsp sugar
½ tsp salt
½ tsp black pepper
3 tbsp unsalted butter, cold and cut into cubes
3 tbsp vegetable shortening, cold and cut into cubes
½ cup blue cheese crumbles
¾ cup cold buttermilk
Whisk together flour, baking powder, sugar, and salt. Add cold butter and shortening and with your fingers, quickly break up the butter and shortening and work into the dry ingredient mixture. Rub the butter and shortening into the dry until some butter pieces are the size of small peas, and others the size of oat flakes. Toss in blue cheese crumbles.
Create a small well in the center of the flour mixture and add the buttermilk all at once. Quickly bring together the wet and dry ingredients with a fork. The dough will be rather shaggy like the image above. Pour the dough out onto a lightly floured work surface.
Knead dough about 10 times, bringing it together into a disk. Wrap dough in plastic wrap and refrigerate until the filling is in the oven.
You can make these biscuits in advance and freeze them! Whip them up days before so all you have to do is mix up the tomatoes in the morning!
FOR THE FILLING /
2 tbsp olive oil
1 tbsp unsalted butter
2 large onions, sliced
3 cloves garlic, minced
2 tbsp balsamic vinegar
2 lbs cherry tomatoes
¼ cup coarsely chopped basil
3 tbsp flour
½ tsp red pepper flakes
salt and black pepper
Over medium heat in a saucepan, heat the oil and butter. Add the sliced onions and a pinch of salt and pepper. Cook the onions, stirring occasionally, until caramelized, about 18 to 20 minutes. Add garlic and cook for one minute more. Remove pan from heat, add balsamic vinegar. Set aside.
In a large bowl, toss together cherry tomatoes, chopped basil, flour, and red pepper flakes.
Add the caramelized onions to the tomatoes and toss together until everything is evenly coated. Season with a pinch salt and pepper.
Place rack in the upper third of the oven and preheat oven to 375˚ F.
Pour the tomato and onion mixture into a baking dish. Joy uses a 8x8 inch dish, which I didn't have, so I used a rectangle and it worked just fine. The image above shows 2, thats because I doubled the recipe, yours won't yield as much, and thats just fine! Place in the oven and bake for 25 minutes.
Remove the biscuit dough from the fridge. On a lightly floured work surface, roll out biscuit dough into a ¾ or 1-inch thickness. Use a 1 ½ to 2-inch round biscuit cutter to cut out biscuits. Dip the cutter in flour to prevent it from sticking to the dough.
(Again, mannnny biscuits pictured above, you'll get around 6- I got a little biscuit crazy).
Remove the mixture from the oven and place 6 biscuits atop the mixture in the pan. Brush biscuit tops with buttermilk and sprinkle with salt and pepper. Reshape and reroll excess biscuit dough to make extra biscuits at another time. (The shaped biscuit dough freezes very well.)
If you made the biscuits in advance and they are frozen, fear not my friend, place the frozen biscuits atop the mixture the same way, but they will need about 5 minutes longer to bake in the oven. Keep an eye on them and remove them from the oven when they are golden brown, just as you would if they weren’t frozen.
Remove from the oven and allow to cool for about 15 minutes before serving. This dish is best served warm.
If Christmas morning isn't worthy of this concoction, I don't know what is. The warm tomatoes, cheese biscuits and depth of flavor in the mixture is amazing. Make the biscuits in advance so you don't have to stress about it in the morning. Gather your family around the table and enjoy each other, that's what the holidays are for, right?
What do you make for breakfast on Christmas?