Fried Green Tomato On A Buttermilk Biscuit Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.

Mix dry ingredients

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp salt until evenly combined.

Cut in butter

Grate the cold 0.5 cup butter on the large holes of a box grater or cut into pea-sized pieces and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining.

Add wet ingredients

Whisk 1 cup cold buttermilk and 1 tbsp honey in a measuring cup. Pour the buttermilk mixture into the flour-butter mix and stir gently with a fork until the dough just comes together; do not overmix. The dough should be slightly shaggy and sticky.

Turn out and fold

Turn the dough onto a floured surface (use the extra 0.25 cup flour as needed). Pat into a 3/4-inch thick rectangle. Fold the dough over itself 2 to 3 times to create flaky layers, then gently pat again to 3/4–1 inch thickness.

Cut biscuits

Use a 2.5-inch round biscuit cutter (or a floured glass) and press straight down without twisting to cut 6–8 biscuits. Re-roll scraps once; avoid overworking the dough.

Bake

Place biscuits on the prepared sheet about 1 inch apart for slightly crisp sides. Brush tops with a little extra buttermilk if desired. Bake in the preheated oven for 12–14 minutes or until golden brown on top and bottom. Remove and brush with 2 tbsp melted butter. Let cool slightly before assembling.

Slice tomatoes

Trim the tomato stems, then slice each green tomato into 1/3- to 1/2-inch thick rounds. You should get about 8–12 slices from 3 medium tomatoes depending on thickness.

Season

Arrange tomato slices on a tray and sprinkle both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let sit 5–10 minutes to draw out a touch of moisture, then pat dry with paper towels.

Prepare dredging station

Set up three shallow bowls or pie plates: bowl 1 – 0.75 cup all-purpose flour; bowl 2 – 2 large eggs whisked with 0.5 cup buttermilk until smooth; bowl 3 – 0.75 cup cornmeal mixed with 0.5 tsp smoked paprika, 0.5 tsp garlic powder, and a pinch of salt and pepper.

Dredge tomatoes

Working one at a time, dredge each tomato slice first in flour, shaking off excess, then dip into the egg-buttermilk wash, allowing excess to drip off, and finally press into the cornmeal mixture to coat thoroughly. Place coated slices on a wire rack while you heat the oil.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast iron preferred) to reach roughly 1/4 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of cornmeal sizzles immediately on contact.

Fry

Fry tomatoes in batches, 2–3 at a time depending on pan size, so they do not touch. Fry until golden brown and crisp on the first side, about 2–3 minutes, then flip and cook 1.5–2 minutes more. Adjust heat as needed to maintain 325–350°F and prevent burning.

Drain

Transfer fried tomatoes to a paper towel–lined plate or wire rack to drain. Keep warm in a low oven (200°F/95°C) if making multiple batches.

Split biscuits

Carefully split warm buttermilk biscuits in half horizontally.

Assemble

Place a small handful of arugula or microgreens on the bottom half of each biscuit, top with 1–2 fried green tomato slices (depending on size), drizzle about 1 teaspoon hot honey or honey over the tomato, then add the top biscuit half slightly askew.

Finish and serve

Sprinkle a light pinch of sea salt over the assembled sandwich and serve immediately while biscuits are warm and tomatoes are crisp.