Cat's Head Biscuits With Tomato Jam

Name: Cat's Head Biscuits With Tomato Jam
Cook time: 27 h 45 min
Total time: 27 h 45 min
Yield: 8 serving(s)
Ingredients: 2 (10 lb) cans diced tomatoes with juice; 8 cups sugar; 2 tablespoons ground nutmeg; 1 teaspoon vanilla extract; 3 lemons, zested and juiced; 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

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Recipe by Chuck Hughes

Recipe courtesy Tomato Jam Cafe, Asheville, NC

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READY IN: 27hrs 45mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

For the tomato jam:
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.
For the biscuits:
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.
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.
Serve the biscuits with the tomato jam.

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