Tomato cobbler with buttermilk biscuits

America has introduced many new culinary joys to me, and one of my favourites is the humble ‘cobbler’. In the warmer months, there is nothing that signals summer more than peach, plum or berry cobbler – an oozy fruit concoction, topped with a buttery, flaky ‘biscuit’ dough (American ‘biscuits’ are essentially the equivalent of an Australian/English scone). I’ve learnt to make a few different variations of cobblers over these past few years, but this one, a savoury deep-dish creation of ripe summer tomatoes topped with a stunning parmesan drop-biscuit dough, has become my go-to main-meal cobbler.