Cat's Head Biscuits with Tomato Jam

Recipe courtesy Tomato Jam Cafe
Show: Chuck's Eat the Street Episode: Best of the Blue Ridge
TOTAL TIME: 28 hr
Prep: 45 min
Inactive Prep: 24 hr
Cook: 3 hr 15 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

TOMATO JAM:
  • Two 10-pound cans diced tomatoes in juice
  • 8 cups sugar
  • 2 tablespoons ground nutmeg
CAT'S HEAD BISCUITS:
  • 2 1/2 tablespoons salt
  • 1 pound cold cubed butter
  • 2 1/2 cups half-and-half
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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.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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