Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce

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

Servings: 5 servings

Ingredients

• 1 12 oz. jar Blackberry Jam
• 1/4 teaspoon thyme leaves (fresh or dry)
• 2 tablespoons water
• 2 teaspoons grated lemon peel
• 1/4 cup yellow cornmeal
• 1 bag Loveless Cafe Biscuit Mix
• 3 tablespoons butter
• 1 cup crumbled chevre goat cheese
• 1 cup fresh blackberries

Directions

1. In a 1 quart saucepan, stir together blackberry jam, thyme, water and 1 teaspoon of lemon peel.
2. Bring to a boil over medium heat, stirring frequently.
3. Reduce heat to low; simmer 5 to 10 minutes, stirring frequently, or until slightly thickened. set aside and keep warm.
4. Place cornmeal in a shallow dish, and set aside.
5. Make biscuit dough according to package; roll and cut into 10 biscuits.
6. Gently flatten each biscuit to 3-inch round. Coat both sides of each biscuit with cornmeal, press in lightly.
7. Melt 2 tablespoons of the butter in a 10-inch nonstick skillet, place biscuits in the skillet and cook the biscuits 4 to 8 minutes on medium heat, turning once halfway through cooking or until browned and slightly puffed.
8. Remove from pan; keep warm.
9. Wipe out skillet with paper towel.
10. Repeat with remaining tablespoon of butter and biscuits.