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Recipe courtesy of Tomato Jam Cafe

Cat's Head Biscuits with Tomato Jam

  • Level: Easy
  • Total: 27 hr 45 min (includes cooling time)
  • Active: 45 min
  • Yield: 8 servings
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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

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


  1. 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.
  2. 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.
  3. 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.
  4. Serve the biscuits with the tomato jam.