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Tomato Cobbler with Gluten-Free Drop Biscuits

Tomato Cobbler with Gluten-Free Drop Biscuits

A savory cobbler made with tomatoes, and gluten-free drop biscuits!
5 from 3 votes
Prep Time :20 minutes
Cook Time :40 minutes
Total Time :1 hour
Yield: 4
Author: Amanda Paa




  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1/4 cup minced celery
  • 1 28 ounce can of Tuttorosso San Marzano Diced Tomatoes with garlic, basil, and olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon maple syrup
  • 1 1/2 tablespoons butter
  • 1 tablespoon minced fresh parsley


  • 45 grams sweet rice flour
  • 45 grams millet flour
  • 35 grams blanched almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup whole milk
  • 1 large egg
  • 2 tablespoon butter melted and cooled
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • grated parmesan for topping


  • Heat olive oil over medium high heat in a deep saucepan, at least 10 or 12 inches in diameter, that has a lid. When hot, add onion and celery. Stir and cook for five minutes, until translucent. Add tomatoes, salt, pepper, maple syrup, and butter. Simmer for 15 minutes, uncovered. 
  • Meanwhile, make biscuits. In a bowl, combine flours, baking powder, salt, and pepper. In another bowl, whisk together milk, egg, and melted butter. Stir liquid mixture into dry, gently turning a few times, then add parsley. Gently stir until no streaks of flour remain. 
  • Using a cookie scoop like this, scoop biscuit mixture and add to tomatoes, giving them at least an inch between each other for room to expand.
  • Put lid on and cook on medium low for 20 minutes. Remove lid, and let rest for 5 minutes. Top with grated parmesan and a sprinkle of parsley. Serve immediately.