Delicious Broccoli Cheese Casserole Recipe
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.
Mine is 8x10 from the top inner rims. Pulse flour, cornmeal, salt, baking soda, and baking powder in a food processor to make biscuits.
Add cold chopped butter and pulse until crumbly. Pulsed 20 times. Pour cold buttermilk while pulsing.
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.
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.
Bake until biscuits are golden and tomatoes are bubbling, about 35 minutes. Sprinkle fresh thyme on top and serve immediately.