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1
preheat oven to 375.
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2
cut onion in half and cut into thin slice. heat olive oil in a large skillet over medium-low heat. cook onions slowly, stirring every few minutes, until caramelized - about 15 minutes. remove from heat and transfer onions to a large mixing bowl to cool.
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3
clean and remove any stems on tomatoes, and cut into large chunks and add to the mixing bowl along with remaining filling ingredients. using your hands or spoon, gently stir the mixture without squishing your tomatoes. pour this mixture into a 9-inch square casserole dish (or pie pan works just as well).
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4
to prepare the biscuits, mix dry ingredients in a bowl. cut butter into tiny bits, and add to flour. using your hands, work the butter into the mixture until it forms crumbles of dough.
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5
add 1 cup of grated cheese & diced jalapenos, stir to distribute evenly into the flour mixture. finally, add milk (starting with one cup) and stir to combine. add more milk if needed - texture should be fairly sticky and not as formable as say a bread dough.
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6
to assemble, drop 1/2 cup dollops of dough on top of the tomato mixture. i fit about nine drop-biscuits on top of my cobbler. allow a little space in between each biscuit for room to spread. top each biscuit with a small sprinkle of grated cheese and a dusting of cornmeal.
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7
if you have extra dough, do not cram it onto your cobbler. just make a few drop biscuits on a lined baking sheet (about 25 minutes in the oven) ... you can snack on these while you wait for the cobbler to finish!
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8
bake for 45-60 minutes, or until the tomatoes are clearly bubbling and biscuits are nicely browned. let cool for 10 minutes before serving.
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9
excellent with a fried egg or a green salad!
