Biscuit-Topped Tomato Casserole

• 2 tablespoons cornstarch
• 1 tablespoon sugar
• 2 tablespoons cold water
• 8 medium tomatoes, seeded and chopped
• 1 medium green pepper, chopped
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon chicken bouillon granules
• 1/4 cup cold butter, cubed
• 1/2 cup shredded cheddar cheese
• 1/2 cup plus 1 tablespoon buttermilk

1. In a large saucepan, combine cornstarch and sugar. Stir in water until smooth. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the green pepper, salt and pepper; keep warm.
2. In a large bowl, combine the first five topping ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and buttermilk just until moistened.
3. Transfer tomato mixture to a greased 11x7-in. baking dish. Drop topping into eight mounds onto hot tomato mixture. Bake, uncovered, at 400u0b0 for 20-25 minutes or until a toothpick inserted in biscuits comes out clean.

cornstarch, sugar, cold water, tomatoes, green pepper, salt, pepper, flour, baking powder, garlic, baking soda, chicken bouillon granules, cold butter, cheddar cheese, buttermilk

Taken from www.tasteofhome.com/recipes/biscuit-topped-tomato-casserole/ (may not work)