Blueberry Cinnamon Crunch Sourdough Cathead Biscuits Recipe

There’s nothing quite like the aroma of freshly baked Blueberry Cinnamon Crunch Sourdough Cathead Biscuits wafting through your kitchen. They are fluffy, tender, and bursting with juicy blueberries, all topped with a delightful crunch of cinnamon sugar. Imagine biting into one warm from the oven, the flavors mingling, bringing you pure bliss with every bite. It’s not just a biscuit; it’s a taste of homemade heaven.

Picture this: a lazy Sunday morning, sunlight streaming through the windows, and your family gathered around the table. These biscuits are the perfect excuse for a brunch gathering or a cozy breakfast in bed. Each bite promises a warm hug of sweetness and nostalgia that takes you back to simpler times. So, let’s not waste a moment longer—get ready to dive into this delicious adventure!

Ingredients for Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter

Here’s what you’ll need to make this delicious Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter:

2 cups (256g) cake flour – A soft flour that lends tenderness and fluffiness to the biscuits.

1 cup (130g) all-purpose flour – Provides structure while keeping the biscuits soft.

2 tbsp (30g) granulated sugar – Adds a touch of sweetness to balance the flavors.

1 tbsp (12g) baking powder – A leavening agent that helps the biscuits rise.

1/2 tsp (3g) baking soda – Works alongside the baking powder for added lift.

1/2 tsp (3g) salt – Enhances the overall flavors in the biscuits.

12 tbsp (171g) salted butter, cold and cubed – Creates flakiness and richness; keep it cold for the best texture.

1 cup + 1 tbsp (255ml) buttermilk – Adds moisture and tanginess to the dough.

1/2 cup (140g) sourdough discard – Use up that discard while adding a hint of tang.

1 cup (130g) fresh or frozen blueberries – Bursting with flavor, these berries are the star of the recipe.

3 tbsp (45ml) buttermilk or heavy cream – For brushing the tops to help the topping caramelize.

1/4 cup (60g) brown sugar – Brings sweetness and a hint of caramel flavor to the topping.

1 tsp (2g) cinnamon – Adds warmth and spice, perfectly complementing the blueberries.

1/2 cup (113g) salted butter, at room temperature – For the whipped butter, providing delicious creaminess.

1 1/2 tsp vanilla bean paste – Adds depth with its rich, aromatic flavor.

Honey or raw honeycomb – For serving, adding sweetness that pairs beautifully with the biscuits.

Flaky sea salt – To sprinkle on top, enhancing all the delicious flavors.

How to Make Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter

Follow these simple steps to prepare this delicious Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter:

Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). While waiting, lightly grease a 12” cast iron skillet or a large round baking pan with butter.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 3: Incorporate the Butter
Add in the cubed cold butter, using a pastry cutter or two knives to cut the butter into the flour mixture until it resembles small pea-sized crumbs.

Step 4: Combine Wet Ingredients
Make a well in the center of the flour mix, then pour in the buttermilk and sourdough discard. Mix with a wooden spoon until barely combined.

Step 5: Knead the Dough
Using your hands, gently knead and fold the dough over itself a few times until everything is combined. Be careful not to overwork it.

Step 6: Add the Blueberries
Carefully fold in the blueberries, ensuring they are evenly dispersed throughout the dough without smashing them.

Step 7: Scoop and Bake
Use a large cookie scoop or a ½ cup measuring cup to portion out mounds of dough onto the prepared skillet or pan. Brush the tops with buttermilk or heavy cream, then sprinkle with the cinnamon-sugar topping.

Step 8: Bake Until Golden
Pop the biscuits into the oven and bake for 20-25 minutes, or until they are fluffy and golden brown.

Step 9: Make the Whipped Butter
While the biscuits are baking, whip the room-temperature salted butter and vanilla bean paste together until it’s light and fluffy.

Step 10: Serve and Enjoy
Once the biscuits are out of the oven, serve them warm with a generous dollop of the whipped salted vanilla bean butter, honey, and a sprinkle of flaky sea salt for an extra flavor kick.

Now, all that’s left is to gather your loved ones, and enjoy these delightful Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter. You may just find that they disappear faster than you can bake them!

Perfecting Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter Cooking Process

Begin by preheating your oven while prepping the dry ingredients. Cut in the cold butter next for that ideal flaky texture. Mix in the wet ingredients, followed by the blueberries, then scoop and bake for deliciously risen biscuits.

Add Your Touch to Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter

Get creative by swapping cake flour with whole wheat flour for an earthy flavor, or try adding lemon zest for a citrusy kick. You can also substitute blueberries with seasonal fruits like strawberries or peaches to mix things up.

Storing & Reheating Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter

Store any leftover biscuits in an airtight container at room temperature for up to two days. To reheat, simply pop them in a warm oven for about 5-10 minutes, restoring their fluffy texture.

Use very cold ingredients, especially butter, to guarantee that flaky texture we all love. Simply chill your butter in the freezer for a few minutes before cutting it in.
Don’t overmix the dough; fold just until combined to prevent tough biscuits. Gently handling keeps them light and airy.
Experiment with various toppings like a sprinkle of lemon sugar or a drizzle of maple syrup for delicious variations on the classic.

Sometimes, the best memories come from the simplest dishes. I remember the first time I made these biscuits; my friends couldn’t believe I whipped up such fluffy treats in no time. Their smiles warmed my heart!

FAQs About Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter

What is Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter?

Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are a delightful twist on traditional biscuits. These biscuits combine the tanginess of sourdough discard with fresh blueberries, creating a burst of flavor in every bite. The crunchy cinnamon topping gives them an irresistible texture, while the whipped salted vanilla bean butter adds a touch of luxury. Perfect for breakfast, brunch, or even as a sweet treat for afternoon tea, they offer both comfort and sophistication.

How do I make Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter?

To make these incredible biscuits, start by mixing cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until it resembles pea-sized crumbs, then incorporate the buttermilk and sourdough discard. Fold in the blueberries and scoop the dough into a prepared skillet. Before baking, brush with buttermilk and sprinkle with a cinnamon-sugar mixture. After baking until golden brown, serve warm with whipped butter and honey. It’s a quick, enjoyable recipe that yields delicious results!

Can I substitute the blueberries in Blueberry Cinnamon Crunch Sourdough Cathead Biscuits?

Absolutely! While blueberries are a star ingredient, you can swap them for other fruits like raspberries, blackberries, or even diced peaches to create a seasonal variation. Each fruit brings its own unique flavor and texture to the biscuits, so feel free to get creative. Just remember that if you’re using frozen fruit, it’s best to mix it in gently to avoid overmixing, which can toughen your biscuits.

How should I store Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter?

To keep your biscuits fresh, store any leftovers in an airtight container at room temperature for up to two days. If you want to prolong their lifespan, you can freeze them. Allow them to cool completely, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. When you’re ready to enjoy them again, simply reheat in a warm oven for about 5-10 minutes to restore their fluffy texture.

Conclusion for Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter

Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are a wonderful addition to your baking repertoire. They blend the tangy richness of sourdough with sweet blueberries and a cinnamon crunch, creating delightful biscuits that everyone will love. With simple ingredients and straightforward steps, these treats are sure to impress. Whether served at breakfast or as a delectable snack, they promise to be a hit at any gathering. Don’t miss out on this delicious recipe!

Blueberry Cinnamon Crunch Sourdough Cathead Biscuits

Delight in these Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter, a sweet treat perfect for breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 biscuits

Course: Breakfast Recipes

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 cups cake flour
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 12 tbsp salted butter cold and cubed
• 1 cup buttermilk
• 1 tbsp buttermilk plus 1 tbsp
• 1/2 cup sourdough discard
• 1 cup fresh or frozen blueberries
• 3 tbsp buttermilk or heavy cream
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1/2 cup salted butter at room temperature
• 1 1/2 tsp vanilla bean paste
• Honey or raw honeycomb for serving
• Flaky sea salt for serving

Equipment

• Cast iron skillet
• mixing bowl
• whisk
• pastry cutter
• Measuring cups
• Spoon

Method

 

1. Preheat the oven to 425°F. Lightly grease a 12” cast iron skillet or large round baking pan with butter. Set aside.
2. In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
3. Add in the cubed butter, and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles pea-sized chunks.
4. Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard. Mix with a wooden spoon until barely combined.
5. Use your hands to knead and fold the dough over itself a couple of times until combined.
6. Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
7. Use a very large cookie scoop or a ½ cup measuring cup to scoop the dough for each biscuit, and place in the prepared skillet or pan.
8. Mix together the brown sugar and cinnamon in a small bowl for the topping.
9. Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with the cinnamon sugar mixture.
10. Bake for 20-25 minutes, or until fluffy and golden brown.
11. While baking, prepare the whipped salted vanilla bean butter by whipping the butter and vanilla bean paste together in a medium bowl until combined and fluffy.
12. Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt if desired.

Nutrition

Serving: 1biscuitCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Using very cold ingredients, especially butter, ensures a flaky texture. Avoid overmixing the dough to keep the biscuits light and airy.

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