Cat's Head Biscuits With Tomato Jam

photo by Food.com

- Ready In:
- 27hrs 45mins
- Ingredients:
- 11
- 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
-
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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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.