Cheese Curds and Biscuits with Blueberry Preserves

25 minutes
4 servings

Ingredients 

BLUEBERRY PRESERVES:
2 cups fresh or frozen blueberries
2/3 cup sugar
1/2 cup plus 1 tablespoon cold water, divided
1 tablespoon cornstarch
Zest and juice of 1 medium lime
1 teaspoon minced fresh thyme, optional

BISCUITS:
4 biscuits (store-bought or homemade)
10 ounces Keystone Farms Cheese White Cheese Curds (about 2 1/2 cups)
2 tablespoons minced fresh thyme, optional

Instructions

Blueberry Preserves:
1 Combine the blueberries, sugar and 1/2 cup water in a large saucepan; cook and stir over low heat until sugar is dissolved. Bring to a boil, stirring constantly.
2 Combine cornstarch and remaining water in a small bowl until smooth; stir into blueberry mixture. Cook and stir for 2-3 minutes or until thickened. Remove from the heat. Stir in the lime zest, lime juice and thyme if desired. Cool to room temperature, stirring occasionally.

Biscuits:
1 Heat oven or toaster oven to 350°F. Split biscuits in half; top halves with cheese curds. Transfer to a baking sheet. Bake for 5-6 minutes or until biscuits are toasted and curds are warm. Top with blueberry preserves and thyme if desired.
2 Cover and refrigerate any remaining preserves.

Recipe Tip

• The blueberry preserves can be prepared up to 3 days in advance.

Cheesemonger Tip

• Fresh cheese curds will lose their toothsome squeak after a few days. To keep them fresh, freeze them and then microwave on defrost, a few seconds at a time, to warm up the curds and restore freshness.