Cat'S Head Biscuits With Tomato Jam - cooking recipe

Ingredients

Tomato Jam
2 (10 lb) cans diced tomatoes with juice
8 cups sugar
2 tablespoons ground nutmeg
1 teaspoon vanilla extract
3 lemons, zested and juiced
Biscuits
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

Preparation

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.