Biscuit Corn Cakes with Goat Cheese and Blackberry-Thyme Sauce

Transform flaky biscuits into the best corn cakes ever sprinkled with cheese and drizzled wtih a rich berry sauce.

  • prep time 35 min
  • total time 35 min
  • ingredients 9
  • servings 5

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
  • 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
    25%
    (Saturated Fat
    13g,
    13%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    840mg
    840%;
    Total Carbohydrate
    85g
    85%
    (Dietary Fiber
    2g
    2%
      Sugars
    39g
    39%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    10%;
    Calcium
    30%;
    Iron
    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 Choices:
    5 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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