CAT'S HEAD BISCUITS WITH TOMATO JAM

Cat's Head Biscuits With Tomato Jam image

Make and share this Cat's Head Biscuits With Tomato Jam recipe from Food.com.

Provided by Chuck Hughes

Categories Breads

Time P1DT3h45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 lb) cans diced tomatoes with juice
8 cups sugar
2 tablespoons ground nutmeg
1 teaspoon vanilla extract
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 lb cold cubed butter
2 1/2 cups half-and-half

Steps:

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.

Nutrition Facts : Calories 1997.1, Fat 58.1, SaturatedFat 35.4, Cholesterol 150, Sodium 5060.2, Carbohydrate 361.9, Fiber 15.7, Sugar 240.6, Protein 24.8