Tomato Cobbler with Ricotta Biscuits

1. Strain the Ricotta

Place 3/4 cup of whole-milk ricotta in a cheesecloth or fine-mesh strainer and let it sit for at least 30 minutes to remove excess moisture.

2. Prepare Dry Ingredients

In a bowl, whisk together 2 1/2 cups of cake flour, 1 tablespoon of granulated sugar, a pinch of kosher salt, 1 1/2 teaspoons of baking powder, and 1 teaspoon of baking soda, then place the bowl in the freezer to chill.

3. Incorporate Butter

Work 1/2 cup of cold cubed unsalted butter into the chilled dry ingredients using your hands until no large chunks remain.

4. Add Wet Ingredients to Dough

Pour in 1 cup of buttermilk and the strained ricotta. Mix until just combined, then turn the dough out onto a floured surface, fold and flatten a few times, then wrap and chill in the refrigerator.

5. Prepare Tomato Mixture

In a 2-quart baking dish, toss together cherry tomatoes, 1/4 cup of extra-virgin olive oil, 1 tablespoon of sherry vinegar, and fresh thyme sprigs. Sprinkle with a mixture of 1/4 cup granulated sugar, 2 tablespoons cake flour, salt, and freshly ground black pepper.

6. Form and Arrange Biscuits

Retrieve the chilled dough, roll it out, cut biscuits with a cutter, and arrange them over the seasoned tomatoes. Brush the biscuits with buttermilk.

7. Bake the Cobbler

Bake in the preheated oven for about 45 minutes, or until the tomato mixture is bubbling and the biscuits are golden brown.