Biscuit with Cheese Curds and Blueberry Preserves
Serves: 4
For Blueberry Preserves:
  • 2 cups blueberries
  • ½ cup water
  • ⅔ cup sugar, preferably superfine
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • Juice and zest of 1 lime
  • 1 teaspoon fresh thyme leaves, chopped
For Biscuits:
  • 4 prepared biscuits (store bought or use your favorite recipe)
  • 10 ounces Wisconsin Cheese Curds
  • 2 tablespoons fresh thyme
  1. Place blueberries, water, and sugar in saucepan. Bring to boil. Lower heat to simmer and cook until berries soften, give up some juice, but keep their shape. While berries cook, dissolve cornstarch in water. Add to softened berries and continue to cook, stirring, until mixture thickens. Remove from heat and taste for sweetness; stir additional sugar into mixture, if preferred, and stir until dissolved. Add lime juice, zest, and 1 teaspoon thyme. Cool and refrigerate, bringing to room temperature at serving time.
  2. Heat oven or toaster oven to 350 degrees Fahrenheit Split biscuits in half. Top each half with cheese curds. Bake 5 minutes to toast biscuits and warm curds. Remove from oven. Top with blueberry preserves and thyme. Serve with blueberry jam.
Recipe by Wisconsin Cheese Mart at