These savory summer drop biscuits are easy to make and require no kneading or rolling. Made with grated green tomato and shredded white cheddar cheese, these biscuits are mildly sweet, cheesy, and full of flavor. They’re also seasoned with paprika and melted butter, which gives them a lovely golden appearance and a nice, crispy texture. Summer won’t last forever, so make sure to bake up a batch of these biscuits before all of this year’s green tomatoes disappear.
As a child, nothing thrilled me more than when fried green tomatoes were on the menu. Granted, it didn’t happen very often, since my mother wasn’t the biggest fan of them and they always made such a mess out of the kitchen. Looking back, I can totally agree with her on the whole messy kitchen thing, and perhaps that’s why I still hesitate to make them in my own home, even though I love them so much. Quite honestly, I’d rather enjoy them out at a restaurant where I’m not in charge of cleaning up the greasy mess. Thankfully, with these green tomato drop biscuits, there’s zero chance of burning yourself with lava-hot cooking oil, and you won’t have to spend hours cleaning grease off of your floor, ceiling, and every other object within five feet of your stove. And since McKenna’s favorite new thing is to flop down in front of the stove when I’m using it, I think it’s fairly safe to say that when it comes to green tomato recipes, these savory summer drop biscuits just might be a lifesaver.
Ingredients:
- 1 Cup Grated Green Tomato
- 1 1/2 Cups All-Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Paprika (Additional for Garnish)
- 1/4 Cup Unsalted Butter, Cold
- 1 Egg
- 1/2 Cup + 2 Tablespoons Half and Half
- 1 Cup Shredded White Cheddar
- 1 Tablespoon Unsalted Butter, Melted
Directions:
- Preheat oven to 400 degrees.
- Place the grated green tomato in a fine mesh strainer, over a small bowl. Squeeze as much liquid out of the green tomato as possible. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, pepper, onion powder, and paprika until well combined.
- Cut the cold butter into very small pieces and add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour.
- In a small bowl, whisk together the egg and half and half. Add the egg mixture, shredded cheese, and strained grated green tomato to the flour mixture. Stir with a silicone spatula until all of the flour is incorporated. Do not over-mix.
- Use an ice cream scoop to scoop biscuits onto a Silpart or parchment paper-lined baking sheet. Sprinkle each biscuit with a little bit of paprika.
- Bake for 20 minutes.
- Immediately brush with melted butter.
Suggestions:
- One medium to large green tomato should yield enough grated green tomato for this recipe. For easier grating, choose a firm green tomato.
- Make sure to remove as much liquid from the grated green tomato as possible. Otherwise, the biscuit dough will be too wet.
- Do not use pre-shredded cheese for this recipe. Freshly grated cheese is always better because it melts more smoothly and does not contain any anti-caking additives.
- The paprika sprinkled on top of the biscuits, along with the brushed melted butter, will help to give the drop biscuits a golden appearance. If you like spicy biscuits, replace the paprika in this recipe with ground cayenne or ground chipotle.
- These biscuits will spread a bit when baking, however, you should be able to fit 12 biscuits on a baking sheet. They will touch a bit after baking, but they will easily come apart from one another when you remove them from the baking sheet.
- This recipe will yield approximately 1 dozen drop biscuits.
Improvements:
- Replace the grated cheddar in this recipe with pepper jack, gouda, or gruyere.
- Add freshly chopped herbs to the biscuit dough. Oregano, basil, thyme, and chives would all work lovely with this recipe.
- If you’re a fan of drop biscuits, make sure to try these Savory Zucchini Drop Biscuits.
Ingredients:
- 1 Cup Grated Green Tomato
- 1 1/2 Cups All-Purpose Flour
- 1 Tablespoon Granulated Sugar
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Paprika (Additional for Garnish)
- 1/4 Cup Unsalted Butter, Cold
- 1 Egg
- 1/2 Cup + 2 Tablespoons Half and Half
- 1 Cup Shredded White Cheddar
- 1 Tablespoon Unsalted Butter, Melted
Directions:
- Preheat oven to 400 degrees.
- Place the grated green tomato in a fine mesh strainer, over a small bowl. Squeeze as much liquid out of the green tomato as possible. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, pepper, onion powder, and paprika until well combined.
- Cut the cold butter into very small pieces and add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour.
- In a small bowl, whisk together the egg and half and half. Add the egg mixture, shredded cheese, and strained grated green tomato to the flour mixture. Stir with a silicone spatula until all of the flour is incorporated. Do not over-mix.
- Use an ice cream scoop to scoop biscuits onto a Silpart or parchment paper-lined baking sheet. Sprinkle each biscuit with a little bit of paprika.
- Bake for 20 minutes.
- Immediately brush with melted butter.
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Fennel & Tomato Italian Vinaigrette Salad
Basil-Dressed Chicken Salad with Tomatoes
Corn & Tomato Salad with Hot Honey Vinaigrette
Make sure to check out all of the other great Sunday Funday “Green Tomato Recipes” below. A huge thanks to Cook with Renu for hosting this event.
- Keto Chicken Enchiladas Suizas from Sneha’s Recipe
- Hare Tamatar Ki Sabji (Green Tomato Curry) from Cook with Renu
- Tomato Galette from Amy’s Cooking Adventures
- Green Tomato Relish from A Day in the Life on the Farm
- Green Tomato & Cheddar Drop Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
