Green Tomato Cobbler with Buttermilk Biscuits

Luscious end of summer Green Tomato Cobbler

Green Tomato Cobbler with Buttermilk Cornmeal Biscuits is a delicious savory cobbler that goes with any meal. Tart green tomatoes form the base of this ultimate down home comfort food!

A savory Green Tomato Cobbler with Cornmeal biscuit topping

Gather up those green tomatoes from your gardens, people, this Green Tomato Cobbler with Buttermilk Cornmeal Biscuits is absolute heaven in a casserole dish! Last week I visited my Dad and his wife in the mountains of North Carolina, and, as always, I came home with lots of Southern food inspiration. I made sure to pick an armload of their green tomatoes before I left, and then carefully smuggled them home in my carry on…(if any of you guys work at LAX, just pretend you didn’t read that)…

just picked green tomatoes

This dish was inspired by my friend Tricia’s gorgeous Tomato Cobber. She made hers with regular tomatoes, which you could certainly do, but I love green tomatoes — they’re firm, and they have a piquant flavor that reminds me of tomatoes before they were bred to be so super sweet. Cooking softens them and brings out the juices and flavors. They’ll continue to ripen once picked, so plan to use them soon if you want to keep them firm and green. If you want to store your green tomatoes and gradually ripen them over time, wrap each one individually in newspaper and store them in the coldest part of your house (40-50F). The refrigerator is too cold for tomatoes. Check on them every few days and use them as they ripen. In the right conditions green tomatoes can last for months.

Green tomatoes for Green Tomato Cobbler

I chopped them, tossed them with some salt and peppered flour and fresh herbs, and piled them into my oval casserole. No need to fuss with fancy seasonings, green tomatoes are beloved for their unique flavor, and you want that to shine through.

Green Tomato Cobbler with cornmeal buttermilk biscuit topping ready for the oven

I’ve honed my biscuit making skills over the years so I knew this recipe was going to be wonderful, the only question was what kind of biscuit dough to choose for the topping. I have a special fondness for corn and masa harina biscuits, I love pairing them with fall recipes, chili, especially. Buttermilk Corn Biscuit dough won out because it fits so well with the Southern feel of the green tomatoes. Perfection, if I do say so myself.

Green Tomato Cobbler is a delicious way to enjoy those end of summer green tomatoes

I used my cookie scoop to scoop the dough on top of the tomatoes. They puff up and turn golden as they bake, and you get a warm fluffy bite of biscuit in every forkful.

Luscious end of summer Green Tomato Cobbler
3.4 from 5 votes

Green Tomato Cobbler with Buttermilk Cornmeal Biscuits

Author Sue Moran


  • about 2 pounds of chopped green tomatoes or enough to cover the bottom of your casserole generously
  • salt and black pepper to taste
  • 2 Tbsp flour
  • copious amounts of fresh thyme and oregano leaves

biscuit topping

  • 1/2 cup yellow cornmeal
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 6 Tbsp cold butter cut in pieces
  • 1/2 cup cold buttermilk


  • fresh thyme sprigs


  • Set oven to 375F
  • Toss the chopped tomatoes with the flour, herbs, and a generous amount of salt and pepper.
  • Lay them out in a gratin style oval casserole. Mine is 8x10, measured from the top inside rims.
  • To make the biscuits, put the dry ingredients (the flour, cornmeal, salt, baking soda, and baking powder) in the bowl of a food processor and pulse to combine.
  • Pulse in the cold chopped butter, until the mixture is crumbly. I pulsed about 20 times.
  • While pulsing, drizzle in the cold buttermilk. Stop the machine the minute you finish drizzling and the dough comes together, don't over mix it! I like to turn out the dough on my counter and finish blending it together gently with my hands.
  • Use a 1 1/2 inch cookie scoop, or a tablespoon, to scoop out rounds of the dough and place them evenly over the tomatoes. I made 14 mounds of dough on mine.
  • Bake for about 35 minutes, until the biscuits are golden and done through, and the tomatoes are bubbling. Serve right away with a sprinkle of fresh thyme.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • You can use regular tomatoes for this recipe, even cherry tomatoes.
  • The fresh herbs really make this dish. If you don’t have thyme and oregano, think about basil, or dill.
  • Don’t pile the tomatoes too thick into your casserole dish. If the layer is too thick the tomatoes won’t have time to cook down and soften before the biscuits are done. An oval gratin dish works well, mine is 8×10.
  • I find that small ‘cobbles’ or scoops of biscuit dough work best, that way they get the chance to cook through completely. I used a 1 1/2 inch cookie scoop and I counted 14 mounds of dough.
  • If you can time things correctly, this is really fabulous to bring to the table bubbling from the oven.

A juicy Green Tomato Cobbler with Cornmeal Biscuit Topping


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    Leave a Reply

    Please rate this recipe!

  • Reply
    October 3, 2015 at 7:24 am

    Not only do I have copious amounts of thyme and oregano still growing outdoors but also plenty of green tomatoes lingering on the vine with our recent cool snap. This sounds like a perfect way to use them! Thanks to both you and Tricia for the great idea!

  • Reply
    Heather Blake
    October 1, 2015 at 11:09 am

    I have TONS of green tomatoes! Now I have something to do with them!! THanks for sharing!

  • Reply
    Jennifer @ Seasons and Suppers
    September 30, 2015 at 6:42 am

    What a fabulous dish! Love the use of green tomatoes, especially. There are a lot of people around here that will have a lot of them soon, with frost in the forecast for the first time ๐Ÿ™‚

    • Reply
      September 30, 2015 at 8:08 am

      Stay warm jennifer!

  • Reply
    September 29, 2015 at 11:16 pm

    Great idea! I have so many cherry tomatoes that are still green and with no hope of ever getting red. Do you think cherry tomatoes are ok as well for this dish?

  • Reply
    September 29, 2015 at 1:17 pm

    Hi Sue, I made Trisha’s tomato cobbler and loved it, great idea to make it with green tomatoes, looks delicious!

  • Reply
    Laura (Tutti Dolci)
    September 29, 2015 at 1:15 pm

    What a mouthwatering savory cobbler! And those biscuits alone look like perfection!

  • Reply
    Diane {Created by Diane}
    September 29, 2015 at 11:27 am

    Oh my goodness my mouth is watering… I would just LOVE this!

  • Reply
    September 29, 2015 at 11:19 am

    Gosh, this looks gorgeous! I absolutely thought of Tricia’s version – both of them are stunning! I can almost turn vegetarian with all these wonderful green ideas. ; )

  • Reply
    Tricia @ Saving room for dessert
    September 29, 2015 at 8:52 am

    You are so smart Sue! This is brilliant and gorgeous and mouth watering and now I want to pick the last few green tomatoes in our garden and make this! Thanks for the mention ๐Ÿ™‚

    • Reply
      September 29, 2015 at 9:38 am

      Thanks for the inspiration ๐Ÿ™‚

  • Reply
    Chris Scheuer
    September 29, 2015 at 8:26 am

    Oh my gosh! I loved this before I even saw it. The title swept me in but after seeing these gorgeous pictures I’m totally smitten. I’m going to make this for my kids, they’ll flip!

    • Reply
      September 29, 2015 at 8:42 am

      I fell in love with all the green tomatoes on the vine, now I want to find more to experiment with

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