Savory Tomato and Corn Cobbler with Ricotta Biscuits

Place the ricotta in a sieve lined with muslin or a clean kitchen towel set over a bowl. Let it drain in the refrigerator for at least two hours until the excess moisture is removed and the cheese is no longer wet.

In a large mixing bowl, combine the plain flour, cornmeal, baking powder, bicarbonate of soda, caster sugar, and 1/2 tsp salt. Add the cold, cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.

Make a well in the center of the flour mixture and pour in the buttermilk. Using a butter knife, gradually mix until a soft dough forms. Gently crumble the drained ricotta over the dough and fold it in until just combined.

Turn the dough onto a lightly floured surface and shape it into a 20 x 15cm rectangle. Fold the top third into the middle, then the bottom third over that. Press back into a rectangle and repeat this folding process two more times to create layers. The final dough should be about 2.5cm thick. Wrap in plastic and chill for 20 minutes.