Biscuit Corn Cakes


Posted on March 20, 2012 at 7:04 AM

Updated Tuesday, Mar 20 at 7:13 AM

Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce


  •          1 jar (12 oz) Smucker’s® Seedless Blackberry Jam (1 cup)
  •          ¼ teaspoon McCormick® Thyme Leaves
  •          2 tablespoons water
  •          2 teaspoons grated lemon peel
  •          ¼ cup yellow cornmeal
  •          1 can Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
  •          3 tablespoons LAND O LAKES® Unsalted or Salted Butter
  •          1 cup crumbled chèvre (goat) cheese (4 oz)
  •          1 cup fresh blackberries


         In 1-quart saucepan, stir together blackberry jam, thyme, water and 1 teaspoon of the 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 shallow dish. Separate 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 10-inch nonstick skillet over medium heat. Place half of the biscuits in skillet and cook 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 1 tablespoon of butter and remaining 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.