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Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce

Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce

Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce

biscuit-corn-cakes-with-goat-cheese-and-blackberry-thyme-sauce

‚ÄčThis recipe, by Linda Mosley, won 3rd prize in the 2015 Loveless Cafe Biscuit Contest at the Williamson County Fair.

Ingredients

Directions

In 1 quart saucepan, stir together blackberry jam, thyme, water and 1 teaspoon of lemon peel. Bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 5 to 10 minutes, stirring frequently, or until slightly thickened. Keep warm.

Place cornmeal in a shallow dish. Roll your biscuit dough into 10 biscuits. Gently flatten each biscuit to 3-inch round. Coat both sides of each biscuit with cornmeal, press in lightly.

Melt 2 tablespoons of the butter in a 10-inch nonstick skillet and cook the biscuits 4 to 8 minutes, turning once halfway through cooking or until browned and lightly puffed. Remove from pan; keep warm. Wipe out skillet with paper towel. Repeat with remaining tablespoon of butter and biscuits.

For each serving, place 2 warm corn cakes on plate. Sprinkle each with about 3 tablespoons goat cheese. Drizzle each with about 3 tablespoons blackberry sauce; garnish with blackberries and remaining lemon peel.