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Fried Green Tomato Biscuits


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  • 16-oz. tube refrigerated buttermilk biscuits
  • 1/2 lb. bacon
  • 1 c. buttermilk
  • 1-1/2 c. self-rising cornmeal
  • salt and pepper to taste
  • 2 green tomatoes, thickly sliced
  • Garnish: mayonnaise


Adapted from


Step 1

Bake biscuits according to package directions; set aside. In a large skillet, cook bacon until crisp; remove to paper towels to drain, reserving drippings in skillet. Pour buttermilk into a shallow bowl. On a small plate, combine cornmeal, salt and pepper. Dip tomato slices into buttermilk and then cornmeal mixture, until thickly coated on both sides. Fry tomatoes in reserved drippings over medium-high heat for 4 minutes per side, or until golden. Drain on paper towels. Split biscuits; spread one biscuit half with mayonnaise. Top with a tomato slice, bacon and top half of biscuit. Serves 4 to 8.

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