Recipe courtesy of Tomato Jam Cafe
Total:
27 hr 45 min
(includes cooling time)
Active:
45 min
Yield:
8 servings
Level:
Easy
Total:
27 hr 45 min
(includes cooling time)
Active:
45 min
Yield:
8 servings
Level:
Easy
Total:
27 hr 45 min
(includes cooling time)
Active:
45 min
Yield:
8 servings
Level:
Easy

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
  • 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.

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