Prep Time: 15 mins Cook Time: 1 hr Servings: 8
Heat oven to 350 F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
For the cobbler, in a large, deep skillet over medium-low heat, melt butter. Add onions and cook, stirring frequently, until they just start to caramelize — 8 to 10 minutes. Be careful not to burn them.
Add garlic and cook about 1 minute or until fragrant. Add tomatoes and increase heat to medium-high. Bring to a simmer. Add salt and pepper. Cook, stirring occasionally, 5 minutes or until tomatoes are tender.
In a small bowl, whisk vinegar and cornstarch. Stir into the tomato mixture and cook until thickened — 2 to 3 minutes. Pour tomato mixture evenly into the prepared baking dish.
In a medium bowl, stir flour, melted butter, buttermilk, cheese, pimentos, salt and garlic powder until combined. Drop biscuit dough by heaping spoonfuls on top of the tomato mixture. Spritz top of the biscuits lightly with cooking spray. Place dish on a rimmed baking sheet and bake about 45 minutes or until bubbly and the biscuits are golden brown and cooked through. Allow to rest 10 to 15 minutes before serving.