Cat's Head Biscuits With Tomato Jam

Recipe courtesy Tomato Jam Cafe, Asheville, NC

• Ready In: 27 hrs 45 mins
• Serves: 8

Ingredients

• Tomato Jam

• 2 (10 lb) cans diced tomatoes with juice
• 8  cups sugar
• 2  tablespoons ground nutmeg
• 1  teaspoon vanilla extract
• 3  lemons, zested and juiced

• Biscuits

• 8  cups all-purpose flour, plus more for dusting
• 1⁄2 cup sugar
• 6  tablespoons baking powder
• 2 1⁄2 tablespoons salt
• 1  lb  cold cubed butter
• 2 1⁄2 cups half-and-half

Directions

1. For the tomato jam:
2. Combine the tomatoes, sugar, nutmeg, vanilla and lemon zest and juice in a giant stockpot. Simmer over medium heat for 2 to 3 hours, stirring occasionally. Turn the heat down to low to reduce the liquid until thick. Puree with a stick blender. Cool for 24 hours.
3. For the biscuits:
4. Preheat the oven to 350 degrees F. Mix the flour, sugar baking powder and salt in a large mixer with a paddle. Add in the cold cubed butter and mix. Then slowly add in the half-and-half. Beat until the right consistency.
5. Flour a table top and roll the mixture out to 3/4 inch thickness. Cut with 4-inch round cutter. Place a single layer of rounds on a sheet pan and bake, 12 to 15 minutes.
6. Serve the biscuits with the tomato jam.