Green Tomato Cobbler with Buttermilk Cornmeal Biscuits
Ingredients
- 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
garnish
- fresh thyme sprigs
Instructions
- 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.