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



  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.


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