Fried Green Tomato On Cheese Biscuit Recipe

Preheat and prepare

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined.

Cut in butter

Add the cold, cubed butter (6 tablespoons) to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add cheese

Stir in 1 cup finely shredded sharp cheddar until distributed through the flour-butter mixture.

Combine wet ingredients

In a small bowl, whisk together 3/4 cup buttermilk and 1 beaten egg. Pour the wet mixture into the flour-cheese mixture and fold gently with a spatula until a shaggy dough forms. Do not overmix.

Shape and cut biscuits

Turn the dough onto a lightly floured surface and fold it over on itself 3–4 times to build layers. Pat or roll the dough to about 3/4-inch thickness. Using a 2.5–3 inch biscuit cutter, cut 6 biscuits, pressing straight down (do not twist). Re-roll scraps as needed.

Bake

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits. Brush tops with 2 tablespoons melted butter if using. Bake in the preheated oven 12–15 minutes until golden brown and risen. Transfer to a rack and keep warm while preparing tomatoes.

Slice tomatoes

Wash the green tomatoes and slice into 1/3- to 1/2-inch thick rounds. Aim for 12–15 slices total depending on diameter. Pat slices dry with paper towels to remove excess moisture.

Prepare dredging stations

Set up three shallow bowls or plates: (1) 1/2 cup all-purpose flour; (2) a mixture of 1/2 cup fine cornmeal, 1/4 cup coarse cornmeal or panko, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne — whisk together; (3) 2 beaten eggs mixed with 1/4 cup milk.

Dredge tomatoes

Working one slice at a time, dust each tomato round lightly with flour, dip into the egg mixture, then press into the cornmeal mixture to coat thoroughly. Place coated slices on a wire rack and let rest 5 minutes so coating adheres.

Heat oil

In a large heavy skillet (cast iron preferred), pour about 1/2 to 1 cup vegetable oil to reach roughly 1/4-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles gently when dropped in.

Fry

Fry coated tomato slices in batches without crowding, 2–3 minutes per side, until deep golden brown and crisp. Use tongs or a slotted spatula to flip carefully. Adjust heat as needed to maintain temperature.

Drain

Transfer fried tomatoes to a wire rack set over a baking sheet or to paper towels to drain briefly. Sprinkle a light pinch of salt over hot slices.

Prepare sauce

In a small bowl, mix 1/4 cup mayonnaise with 1 teaspoon hot sauce (optional), 1/2 teaspoon lemon juice, and 2 tablespoons thinly sliced scallions or chives. Taste and adjust seasoning.

Assemble

Split warm cheese biscuits in half. Spread a spoonful of the mayo sauce onto the bottom half, top with a small handful of butter lettuce or greens if using, then place 1–2 fried green tomato slices (depending on biscuit size) on top. Spoon a little more sauce over the tomatoes, sprinkle with additional scallion if desired, and set the biscuit top in place or serve open-faced.

Serve

Serve immediately while biscuits are warm and tomatoes are crisp. Makes a great brunch item or appetizer. Leftover biscuits can be reheated in a 350°F oven 5–7 minutes; fried tomatoes are best freshly made.