Fried Green Tomato on Cheese Biscuit

Guacamole Smash on a Cheddar Biscuit

Guacamole Smash on a Buttermilk Biscuit

Fried Green Tomato on Potato Roll

Fried Green Tomato on a Buttermilk Biscuit

Country Ham on Potato Roll

Country Ham on Cheddar Biscuit

Country Ham on Buttermilk Biscuit

Club on Potato Roll

Club on Cheddar Biscuit

Club on Buttermilk Biscuit

Chicken Mac and Cheese on Potato Roll

Chicken Mac and Cheese on Buttermilk Biscuit

Chicken Mac and Cheese on Cheddar Biscuit

Boom Boom BLT on Cheddar Biscuit

Boom Boom BLT on Buttermilk Biscuit

Fried Chicken

Boom Boom BLT on a Roll

Vegetarian "Sausage"

Vegetarian "Chicken"

Pork Sausage Patty

Bacon

Mini Biscuit (1)

Potato Bun

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease it.

Preheat and prepare

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 3/4 teaspoon salt until evenly combined.

Mix dry ingredients

Add the cold, cubed butter (6 tablespoons) to the dry mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Cut in butter

Stir in 1 cup finely shredded sharp cheddar until distributed through the flour-butter mixture.

Add cheese

In a small bowl, whisk together 3/4 cup buttermilk and 1 beaten egg. Pour the wet mixture into the flour-cheese mixture and fold gently with a spatula until a shaggy dough forms. Do not overmix.

Combine wet ingredients

Turn the dough onto a lightly floured surface and fold it over on itself 3–4 times to build layers. Pat or roll the dough to about 3/4-inch thickness. Using a 2.5–3 inch biscuit cutter, cut 6 biscuits, pressing straight down (do not twist). Re-roll scraps as needed.

Shape and cut biscuits

Place biscuits on the prepared baking sheet so sides touch slightly for taller biscuits. Brush tops with 2 tablespoons melted butter if using. Bake in the preheated oven 12–15 minutes until golden brown and risen. Transfer to a rack and keep warm while preparing tomatoes.

Bake

Wash the green tomatoes and slice into 1/3- to 1/2-inch thick rounds. Aim for 12–15 slices total depending on diameter. Pat slices dry with paper towels to remove excess moisture.

Slice tomatoes

Set up three shallow bowls or plates: (1) 1/2 cup all-purpose flour; (2) a mixture of 1/2 cup fine cornmeal, 1/4 cup coarse cornmeal or panko, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne — whisk together; (3) 2 beaten eggs mixed with 1/4 cup milk.

Prepare dredging stations

Working one slice at a time, dust each tomato round lightly with flour, dip into the egg mixture, then press into the cornmeal mixture to coat thoroughly. Place coated slices on a wire rack and let rest 5 minutes so coating adheres.

Dredge tomatoes

In a large heavy skillet (cast iron preferred), pour about 1/2 to 1 cup vegetable oil to reach roughly 1/4-inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles gently when dropped in.

Heat oil

Fry coated tomato slices in batches without crowding, 2–3 minutes per side, until deep golden brown and crisp. Use tongs or a slotted spatula to flip carefully. Adjust heat as needed to maintain temperature.

Transfer fried tomatoes to a wire rack set over a baking sheet or to paper towels to drain briefly. Sprinkle a light pinch of salt over hot slices.

Drain

In a small bowl, mix 1/4 cup mayonnaise with 1 teaspoon hot sauce (optional), 1/2 teaspoon lemon juice, and 2 tablespoons thinly sliced scallions or chives. Taste and adjust seasoning.

Prepare sauce

Split warm cheese biscuits in half. Spread a spoonful of the mayo sauce onto the bottom half, top with a small handful of butter lettuce or greens if using, then place 1–2 fried green tomato slices (depending on biscuit size) on top. Spoon a little more sauce over the tomatoes, sprinkle with additional scallion if desired, and set the biscuit top in place or serve open-faced.

Assemble

Serve immediately while biscuits are warm and tomatoes are crisp. Makes a great brunch item or appetizer. Leftover biscuits can be reheated in a 350°F oven 5–7 minutes; fried tomatoes are best freshly made.

Serve

all-purpose flour

baking powder

baking soda

salt

unsalted butter (cold, cubed)

sharp cheddar cheese (finely shredded)

buttermilk

egg (large, beaten)

biscuit-topping melted butter (optional)

firm green tomatoes

all-purpose flour (for dredging)

fine cornmeal

yellow cornmeal (coarse) or panko (optional for extra crunch)

black pepper

garlic powder

cayenne pepper

eggs (large, beaten)

milk

vegetable oil (for frying)

mayonnaise

hot sauce (optional)

fresh lemon juice

fresh scallions or chives (thinly sliced)

butter lettuce or small greens (optional)

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Chill a large metal bowl and pastry cutter (optional) in the fridge for 5–10 minutes to keep the butter cold.

In the chilled large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt until evenly distributed.

Combine dry ingredients

Add 1/2 cup cold, cubed unsalted butter to the dry mix. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6–8 small pea-sized bits).

Cut in the butter

Fold in 1 cup grated sharp cheddar cheese evenly so that cheese is distributed throughout the flour-butter mixture.

In a separate small bowl, whisk together 3/4 cup buttermilk, 1/4 cup milk, and 1 teaspoon honey until combined.

Mix wet ingredients

Make a well in the center of the dry ingredients and pour the buttermilk mixture in. Stir gently with a wooden spoon or rubber spatula until the dough just comes together. Do not overwork — the dough should be slightly shaggy but hold when pressed. If too dry, add up to 1–2 tablespoons extra milk; if too wet, add up to 2 tablespoons flour.

Form biscuit dough

Turn the dough out onto a lightly floured surface. Gently pat or roll to about 1-inch thickness. Using a 2.5–3 inch round cutter, press straight down (avoid twisting) to cut biscuits. Gather scraps and gently press together—do not overwork—and cut remaining rounds to yield about 8 biscuits.

Shape biscuits

Beat 1 egg with 1 tablespoon water. Brush the tops of the biscuits lightly with the egg wash. Sprinkle the tops with the remaining 1/4 cup extra grated cheddar for a golden cheesy crust.

Egg wash and cheese topping

Place biscuits on the prepared baking sheet about 1 inch apart. Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the pan halfway through, until the biscuits are risen and golden brown on top.

Remove biscuits from oven and brush tops with 1 tablespoon melted butter. Transfer to a wire rack and let cool slightly (5 minutes) while you prepare the guacamole. Biscuits should be warm when assembled.

Finish

Halve and pit 3 ripe avocados. Scoop the flesh into a medium bowl. Immediately add 2 tablespoons fresh lime juice to prevent browning and to add brightness.

Prepare avocados

Using a fork or potato masher, smash the avocado to a chunky-smooth texture — leave some small lumps for body. Aim for a spreadable consistency that holds on the biscuit.

Mash to texture

Add 1/4 cup finely minced red onion, 1 diced tomato (seeds removed), 1 minced jalapeño (optional, seeded for less heat), and 2 tablespoons chopped fresh cilantro. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir gently to combine.

Add aromatics and seasoning

Taste and adjust seasoning with extra lime juice or salt as desired. If using, drizzle 1 teaspoon extra-virgin olive oil and fold gently for a silky finish. Keep guacamole covered with plastic wrap directly on its surface if not using immediately to minimize browning.

Adjust and finish

Carefully split the warm cheddar biscuits in half horizontally using a serrated knife, keeping the interior crumb intact.

Split biscuits

Generously spoon or spread about 2 to 3 tablespoons (adjust to preference) of the guacamole onto the bottom half of each biscuit. Gently press the guacamole to create a compact 'smash' layer so it adheres to the biscuit.

Smash and build

Place the top biscuit half over the guacamole. Brush any exposed top with a little melted butter if desired. Garnish each assembled sandwich with a small sprinkle of extra grated cheddar (about 1 tablespoon per sandwich) and a few microgreens or a cilantro sprig.

Top and finish

Serve immediately with lime wedges on the side for extra brightness. These are best enjoyed warm so the biscuit contrasts with the cool guacamole.

sharp cheddar cheese (grated)

honey

egg (for egg wash)

ripe avocados (medium)

fresh lime juice

red onion (finely minced)

small tomato (diced, seeds removed)

jalapeño (seeded & minced, optional)

fresh cilantro (chopped)

kosher salt

extra-virgin olive oil (optional drizzle)

butter (melted, for brushing)

extra grated cheddar

lime wedges (for serving)

microgreens or cilantro sprigs (optional)

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly flour the surface.

In a large bowl whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp granulated sugar, and 1 tsp fine salt until evenly distributed.

Add 1/2 cup very cold cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, toss and press the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining (this creates flaky layers). Work quickly so butter stays cold.

Make a well in the center, pour in 1 cup cold buttermilk, and gently fold with a spatula until dough just comes together (do not overmix). If dough looks dry, add up to 1-2 tablespoons more buttermilk.

Add buttermilk and form dough

Turn dough out onto a lightly floured surface. Pat into a rectangle about 3/4-inch thick. Fold dough in thirds like a letter, rotate 90 degrees, and pat again to 3/4-inch thickness. Repeat one more time for extra layers, then pat to about 1-inch thickness.

Pat and fold for layers

Using a 2 1/2-inch round cutter (press straight down without twisting), cut biscuits and place them close together on the prepared baking sheet. Gather scraps, gently re-pat and cut additional biscuits (avoid overworking).

Cut biscuits

Brush tops with 2 tablespoons whole milk if desired and sprinkle with 1/2 tsp coarse salt. Bake in the preheated oven for 12-15 minutes until golden brown on top and cooked through.

Brush and bake

Remove biscuits from oven and let cool 5 minutes on the sheet, then transfer to a rack. Biscuits are best warm when assembling; if made ahead, reheat briefly before serving.

Cool briefly

Halve and pit 3 ripe avocados. Finely dice the red onion (2 tbsp), mince and seed the jalapeño (1), quarter 1/2 cup cherry tomatoes (or dice 1 small tomato) and chop 3 tbsp fresh cilantro. Juice 2 tbsp fresh lime (about 1 lime).

Prep produce

Scoop avocado flesh into a medium bowl. Add 2 tbsp lime juice and 1 tsp kosher salt. Using a fork or potato masher, gently smash the avocados to a mostly smooth but slightly chunky texture (leave some small pieces for texture).

Smash avocados

Fold in the finely diced red onion, minced jalapeño, quartered/diced tomatoes, and chopped cilantro. Sprinkle 1/4 tsp ground cumin and 1/4 tsp freshly ground black pepper; taste and adjust salt and lime if needed.

Fold in aromatics

Drizzle 1 tsp extra-virgin olive oil over the top and give a gentle stir. Keep guacamole covered with plastic wrap pressed to the surface if not using immediately to minimize browning.

Carefully split each warm biscuit in half with a fork or knife. If you like, spread up to 2 tsp unsalted butter on the warm interior of each half and let it melt slightly.

Spoon a generous 2-3 tablespoons of guacamole onto the bottom half of each biscuit. Using the back of the spoon, give the guacamole a light smash to spread it evenly and create a layered texture.

Spoon and smash

Top the guacamole with a few microgreens or extra cilantro (2 tbsp) and finish with a light crack of 1/4 tsp cracked black pepper. Replace the top biscuit half or serve open-faced. Serve immediately while biscuits are warm.

Garnish and serve

granulated sugar

fine salt

unsalted butter, very cold, cut into 1/2-inch cubes

cold buttermilk

whole milk (optional, for brushing)

coarse salt (for sprinkling)

ripe avocados (medium to large)

red onion, very finely diced

jalapeño, seeded and finely minced

cherry tomatoes, quartered (or 1 small tomato, seeded and diced)

fresh cilantro, chopped

ground cumin

freshly ground black pepper

unsalted butter (for biscuit split, optional)

microgreens or extra cilantro (garnish)

cracked black pepper (finish)

In a small saucepan or microwave-safe container, combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Heat until sugar and salt dissolve (about 1–2 minutes) or stir until dissolved.

Prepare brine

Place the thinly sliced red onion in a heatproof jar or bowl. Pour the warm brine over the onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. Keeps up to 2 weeks refrigerated.

Wash and dry the green tomatoes. Slice each tomato into 1/3- to 1/2-inch thick rounds. Lightly season both sides with 1/2 teaspoon of the kosher salt and a pinch of black pepper; let sit 5 minutes to draw out excess moisture.

Slice and season tomatoes

Place 3 tablespoons all-purpose flour in a shallow dish. In a second shallow bowl whisk together 2 large eggs and 1 cup buttermilk until smooth. In a third shallow dish combine 1 cup fine cornmeal, 1 cup panko breadcrumbs, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, remaining 1/2 teaspoon kosher salt, and remaining black pepper; mix well.

Set up dredging stations

Working one at a time, lightly dust tomato slices with flour (shake off excess), dip into the egg-buttermilk mixture, then press into the cornmeal-panko mixture to coat thoroughly on both sides. Place coated slices on a wire rack and let rest 5 minutes so coating adheres. Repeat until all slices are coated.

Pour about 1/2 to 3/4 cup neutral oil into a large skillet to reach roughly 1/8–1/4-inch depth. Heat over medium heat until shimmering and a breadcrumb sizzles immediately (about 350°F if using a thermometer).

Fry tomatoes in batches without crowding the pan, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to prevent burning. Transfer fried slices to a paper-towel-lined plate or wire rack; season lightly with a pinch of salt while still hot. If making multiple batches, keep finished slices in a single layer on a warm oven tray (200°F) to stay crisp.

Fry tomatoes

Split the potato rolls and butter cut sides with the 2 tablespoons unsalted butter. Toast buttered sides in a skillet over medium heat or in a 375°F oven until golden, about 1–2 minutes in skillet or 5–7 minutes in oven. Remove and set aside.

Prepare rolls

In a small bowl combine 1 tablespoon mayonnaise and 1 teaspoon Dijon mustard; stir until smooth. Taste and adjust seasoning if desired.

Make quick sauce

Spread the mayonnaise-Dijon mixture on both bottom and top roll halves. Place a small handful (about 1/2 cup) of baby arugula on the bottom roll. Add 2 fried green tomato slices per sandwich (or 3 for thicker slices). Top tomatoes with a few pickled red onion slices (about 1/2 tablespoon each) and 2 slices dill pickle if using. Cap with the top roll and press gently. Repeat for remaining sandwiches.

Assemble sandwiches

Serve immediately while fried tomatoes are warm and coating is crisp. Offer extra pickled onions, mustard-mayo, or hot sauce at the table.

panko breadcrumbs

large eggs

smoked paprika

neutral oil for frying (vegetable, canola, or peanut)

potato rolls (or soft sandwich rolls)

unsalted butter

Dijon mustard

baby arugula

pickled red onions (store-bought or quick-pickled)

sliced dill pickle (optional)

red onion, thinly sliced

apple cider vinegar

water

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp salt until evenly combined.

Grate the cold 0.5 cup butter on the large holes of a box grater or cut into pea-sized pieces and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some pea-sized bits remaining.

Fried Green Tomato On Cheese Biscuit

Guacamole Smash On A Cheddar Biscuit

Guacamole Smash On A Buttermilk Biscuit

Fried Green Tomato On Potato Roll

Fried Green Tomato On A Buttermilk Biscuit

Country Ham On Potato Roll

Country Ham On Cheddar Biscuit

Country Ham On Buttermilk Biscuit

Club On Potato Roll

Club On Cheddar Biscuit

Club On Buttermilk Biscuit

Chicken Mac And Cheese On Potato Roll

Chicken Mac And Cheese On Buttermilk Biscuit

Chicken Mac And Cheese On Cheddar Biscuit

Boom Boom Blt On Cheddar Biscuit

Boom Boom Blt On Buttermilk Biscuit

Fried Chicken

Boom Boom Blt On A Roll

Vegetarian "sausage"

Vegetarian "chicken"

Pork Sausage Patty

Bacon

Mini Biscuit (1)

Potato Bun