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Vallery Lomas' Fried Green Tomato Biscuit Sandwich

Vallery Lomas
Cook Time:
20 mins
Prep Time:
45 mins

Chef notes

These sandwiches celebrate Southern food with fluffy, light biscuits and fried green tomatoes. It's a spicy twist to the typical breakfast sandwich.

Technique tip: Have a gentle hand when kneading the biscuit dough so that the biscuits will be light with a tender crumb.

Swap option: Swap the slice of bacon with a runny egg.


  • 2 cups self-rising flour
  • 4 tablespoons cold, unsalted butter
  • 3/4 cup cold buttermilk
  • 1 egg
Fried Green Tomatoes
  • 2 large, firm green tomatoes
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons Creole seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup panko bread crumbs
  • 1 egg
  • 1/4 cup whole or reduced fat milk
  • Vegetable oil, for frying
  • 2 tablespoons mayonnaise
  • 2 teaspoons spicy or Dijon mustard
  • 8 slices cooked, crispy bacon


For the biscuits:


Preheat the oven to 475°F and place a rack in the center of the oven. Line a baking sheet with parchment paper.


Add the flour to a large bowl. Cut the butter into 1/2-inch pieces.


Add the pieces of butter to the flour mixture and use your fingertips to smash each piece of butter flat. If any flattened bits are larger than a quarter, break them into pieces, coating all of the butter with flour so that the butter pieces don't stick together. Work quickly so that the butter can stay cold.


Remove the buttermilk from the refrigerator and pour it over the flour-butter mixture. Use a large spatula or spoon to fold the mixture until the dry ingredients are just moistened. Once the mixture is just combined, tip the shaggy dough from the bowl onto a floured surface.


Lightly knead until the dough comes together. Use your hands to flatten it into a 1-inch thick rectangle.


Using a 2½-inch round cutter, cut straight down without twisting and transfer the rounds to a baking sheet. Lightly knead any scraps and repeat to stamp out more biscuits for about 8 biscuits in total.


Transfer the biscuits to the freezer while preparing the egg wash. Whisk the egg with 1 teaspoon of water into a small bowl.


Remove the biscuits from the freezer and brush the egg wash on top. Transfer to the oven and bake until lightly golden on top, about 10 minutes. Remove from the oven and transfer to a wire rack.

For the fried green tomatoes:


While the biscuits are in the oven. Cut the firm tomatoes to 1/2-inch thick slices, removing the core on the end pieces.


Set up a dredging station of three small bowls. Add the 1/2 cup flour, 1/2 cup cornmeal, Creole seasoning, salt and black pepper to one bowl and stir to combine.


Add panko crumbs to a second bowl. Whisk the egg with the 1/4 cup milk in a separate bowl.


Dip each tomato slice in the egg mixture, then the cornmeal mixture, then the egg mixture, then coat with bread crumbs. Set aside. Continue until all tomato slices are coated.


Heat the vegetable oil in a cast iron skillet or other frying vessel. You need 1/2-inch of oil. Once the oil is shimmering hot, add the tomato slices, a few at a time, without crowding the skillet. Cook until golden, then flip and cook until the other side is golden (this will take about 2 minutes total, but less time if your oil is very hot).


Remove the tomato slices and place on paper towels to soak up the grease. Continue until all of the slices are cooked.

To assemble:

Mix 2 tablespoons of mayonnaise with 2 teaspoons spicy mustard.

Cut the biscuits in half and add a teaspoon of the condiments to each biscuit, followed by a fried green tomato slice and a slice of crispy bacon. Serve warm.