Bake biscuits according to package directions; set aside. In a large skillet, cook bacon until crisp; remove to paper towels to drain, reserving drippings in skillet. Pour buttermilk into a shallow bowl. On a small plate, combine cornmeal, salt and pepper. Dip tomato slices into buttermilk and then cornmeal mixture, until thickly coated on both sides. Fry tomatoes in reserved drippings over medium-high heat for 4 minutes per side, or until golden. Drain on paper towels. Split biscuits; spread one biscuit half with mayonnaise. Top with a tomato slice, bacon and top half of biscuit.
101 Farmhouse Favorites
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.