Cat's Head Biscuits with Tomato Jam

Name: Cat's Head Biscuits with Tomato Jam
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M1DT3H45M0.000S
Yield: 8 servings
Ingredients: Two 10-pound cans diced tomatoes in juice; 8 cups sugar; 2 tablespoons ground nutmeg; 1 teaspoon vanilla extract; 3 lemons, zested and juiced; 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 pound cold cubed butter; 2 1/2 cups half-and-half

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Level: Easy

Total: 1 day 3 hr 45 min (includes cooling time)
Active: 45 min

Yield: 8 servings

Level: Easy

Total: 1 day 3 hr 45 min (includes cooling time)
Active: 45 min

Yield: 8 servings

Ingredients

Tomato Jam:

Two 10-pound cans diced tomatoes in juice

8 cups sugar

2 tablespoons ground nutmeg

1 teaspoon vanilla extract

3 lemons, zested and juiced

Cat's Head Biscuits:

8 cups all-purpose flour, plus more for dusting

1/2 cup sugar

6 tablespoons baking powder

2 1/2 tablespoons salt

1 pound cold cubed butter

2 1/2 cups half-and-half

Directions

Watch how to make this recipe.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Show: Chuck's Eat the Street

Episode: Best of the Blue Ridge

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