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Green Tomato Cobbler with Buttermilk Cornmeal Biscuits is the best way to use up those end of summer green tomatoes!

Total time

0 minutes


  • 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
  • ½ cup yellow cornmeal
  • 1 cup flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 6 tbsp cold butter (cut in pieces)
  • ½ cup cold buttermilk
  • garnish
  • fresh thyme sprigs


  1. Set oven to 375F
  2. Toss the chopped tomatoes with the flour, herbs, and a generous amount of salt and pepper.
  3. Lay them out in a gratin style oval casserole. Mine is 8x10, measured from the top inside rims.
  4. 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.
  5. Pulse in the cold chopped butter, until the mixture is crumbly. I pulsed about 20 times.
  6. 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.
  7. 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.
  8. 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.

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