Easy Green Tomato Cobbler with Buttermilk Biscuits Recipe

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The best way to use up those last few green tomatoes of the summer is to make green tomato cobbler with buttermilk cornmeal biscuits.

– 2 pounds green tomatoes, chopped (or enough to generously cover the bottom of your casserole dish) – salt and black pepper , to taste – 2 Tbsp all purpose flour – copious amounts of fresh thyme and oregano leave BISCUIT TOPPING – 1/2 cup yellow cornmeal – 1 cup all purpose flour – 1/2 tsp salt – 1/2 tsp baking soda – 2 tsp baking powder – 6 Tbsp cold butter, cut in piece – 1/2 cup cold buttermilk GARNISH – fresh thyme sprig



Preheat oven to 375°F. Mix diced tomatoes with flour, herbs, and plenty of salt and pepper. Arrange them in an oval gratin dish. 

Step 1

Step 2

Mine is 8x10 from the top inner rims. Pulse flour, cornmeal, salt, baking soda, and baking powder in a food processor to make biscuits.

Step 3

Add cold chopped butter and pulse until crumbly. Pulsed 20 times. Pour cold buttermilk while pulsing. 

Step 4

Don't overmix the dough—stop the machine when it comes together after sprinkling! I turn out the dough on my counter and gently mix it with my hands.

Step 5

Use a 1 1/2-inch cookie scoop or tablespoon to scoop dough circles and put them equally over tomatoes. Mine made 14 mounds of dough.

Step 6

Bake until biscuits are golden and tomatoes are bubbling, about 35 minutes. Sprinkle fresh thyme on top and serve immediately.

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