Cheese Curds and Biscuits with Blueberry Preserves
March 19, 2026
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.
SERVINGS
4
PREP TIME
5 min
COOK TIME
25 min
Ingredients
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4biscuits (store-bought or homemade)
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10ounces Ellsworth Natural White Cheddar Cheese Curds
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2tablespoons minced fresh thyme, optional
For the Blueberry Preserves:
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2cups frozen or fresh blueberries
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2/3cup sugar
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1/2cup plus 1 tablespoon cold water, divided
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1tablespoon cornstarch
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1lime, zested and juiced
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1teaspoon minced fresh thyme, optional
Directions
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1
Make the Blueberry Preserves: 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. 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.
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2
Remove from the heat. Stir in the lime zest, lime juice and thyme, if using. Cool to room temperature, stirring occasionally.
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3
Heat oven or toaster oven to 350 F.
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4
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. Garnish with thyme, if using. Cover and refrigerate any remaining preserves.
Tip: The blueberry preserves can be prepared up to three days in advance.