Ingredients:

  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato Paste
  • 2 x 28 oz cans Crushed Tomatoes
  • 1/2 cup Vegetable or Chicken Stock
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1 teaspoon Granulated Sugar
  • Salt and Black Pepper to taste
  • 4 oz Cream Cheese or Mascarpone (Optional)
  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt (Kosher or Fine Sea Salt)
  • 6 tablespoons Unsalted Butter, chilled and cubed
  • 1 cup Mature Cheddar Cheese, grated
  • 3/4 cup Buttermilk, cold
  • 1 Egg whisked with 1 tablespoon water (for egg wash)

Instructions:

  1. Preheat the oven to 400°F (200°C). Heat olive oil in a large saucepan over medium heat. Sauté the diced onion until softened (5–7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  2. Stir in the tomato paste and cook for 2 minutes, allowing it to slightly caramelise, deepening the flavour. This step is crucial for richness!
  3. Pour in the crushed tomatoes and stock. Add the oregano, basil, sugar, salt, and pepper. Bring to a gentle simmer, reduce heat, and cook for 10 minutes, allowing the flavors to marry.
  4. If using, stir in the cream cheese or mascarpone until fully melted and smooth. Taste and adjust seasoning. Pour the filling into the prepared 9x13 inch casserole dish.
  5. Prepare the biscuits: Whisk together the flour, baking powder, and salt in a large mixing bowl. Add the chilled, cubed butter and use a pastry blender or fingertips to cut the butter into the flour until the pieces resemble coarse peas. Work quickly to keep the butter cold.
  6. Stir in the grated cheddar cheese. Make a well in the center and pour in the cold buttermilk. Mix gently with a fork or rubber spatula until just combined. The dough should be shaggy and slightly sticky; do not overmix.
  7. Using a large spoon or scoop, drop the biscuit dough onto the hot tomato filling. Leave small gaps between the biscuits; they will expand as they bake. Aim for 8–10 biscuits total.
  8. Brush the tops of the biscuits lightly with the egg wash.
  9. Bake for 30–35 minutes, or until the biscuit tops are golden brown and cooked through, and the tomato filling is vigorously bubbling around the edges.
  10. Allow the casserole to rest for 5–10 minutes before serving. This allows the filling to thicken slightly.