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Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce

(9)
  8 reviews
  • 35 min prep time
  • 35 min total time
  • 9 ingredients
  • 5 servings
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Transform flaky biscuits into the best corn cakes ever sprinkled with cheese and drizzled wtih a rich berry sauce.

Bake-Off® Contest 45, 2012
Jane Michel
Houston, Texas

Ingredients

1
jar (12 oz) seedless blackberry jam (1 cup)
1/4
teaspoon thyme leaves
2
tablespoons water
2
teaspoons grated lemon peel
1/4
cup yellow cornmeal
1
can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
3
tablespoons unsalted or salted butter
1
cup crumbled chèvre (goat) cheese (4 oz)
1
cup fresh blackberries

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
Calories from Fat
230
% Daily Value
Total Fat
25g
39%
Saturated Fat
13g
66%
Trans Fat
2 1/2g
Cholesterol
50mg
16%
Sodium
840mg
35%
Total Carbohydrate
85g
28%
Dietary Fiber
2g
11%
Sugars
39g
39%
Protein
14g
14%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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