Irresistible Blueberry Cinnamon Crunch Cathead Biscuits

Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are the stuff of dreams. Picture this: fluffy, tender biscuits bursting with juicy blueberries, a hint of cinnamon, and that delightful crunch that makes every bite irresistible. buttery rice side dish savory baked rice cups The aroma wafting through your kitchen will have everyone gathered, salivating in anticipation of this flavor explosion. For more inspiration, check out this glazed blueberry biscuits recipe.

The first time I made these biscuits, my family nearly staged an intervention to keep me from devouring them all myself. They’re perfect for lazy Sunday brunches or any gathering where you want to impress your friends and family. Trust me; once you try them, you’ll be dreaming about these biscuits late into the night!

I remember the first time I served these biscuits at a family gathering; the look on my cousin’s face was priceless when he took his first bite—it was pure bliss!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious sweet treats.

• Sourdough Starter: A bubbly starter adds depth and tanginess; make sure it’s active for the best rise. For more inspiration, check out this chewy caramel cookies recipe.
• All-Purpose Flour: Use quality flour for a good structure; it helps achieve that flaky texture we love.
• Fresh Blueberries: Choose plump, juicy blueberries; they’ll burst with flavor and sweetness in each bite. comforting tomato soup.
• Cinnamon: Opt for ground cinnamon for warmth; it pairs beautifully with blueberries and enhances their flavor.
• Baking Powder: Essential for lift; ensure it’s fresh for optimal rising action in your biscuits.
• Butter: Use cold, unsalted butter for flakiness; cutting it into the flour creates those lovely layers.
• Milk or Buttermilk: Buttermilk adds tang and moisture; use it if you can for extra richness.
• Vanilla Bean Paste: For the whipped butter, real vanilla bean paste elevates flavor—trust me, it’s worth it!
• Powdered Sugar: A little sweetness goes a long way in whipped butter; adjust according to your taste preference.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Dough: In a large bowl, mix together flour, baking powder, cinnamon, and salt until combined. The scent will remind you of cozy autumn days.

Add Your Butter and Starter: Cut cold butter into small pieces and mix with dry ingredients until crumbly. Then, stir in your bubbly sourdough starter until just blended—don’t overmix!

Add Blueberries and Liquid Ingredients: Gently fold in fresh blueberries along with milk or buttermilk until combined but still chunky. The dough should feel soft yet slightly sticky.

Shape Your Biscuits: Turn the dough onto a floured surface and press gently into a large circle about 1 inch thick. Use a round cutter or just your hands to form generous cathead shapes.

Bake Them Perfectly: Place biscuits on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes until golden brown and fluffy.

Create Whipped Butter Delight : While they bake, whip together softened butter, powdered sugar, vanilla bean paste, and a pinch of salt until fluffy. This creamy topping brings everything together beautifully!

Serve warm with generous dollops of whipped salted vanilla bean butter on top—your taste buds will thank you!

Enjoy these Blueberry Cinnamon Crunch Sourdough Cathead Biscuits as part of your breakfast spread or as an afternoon treat with coffee. Each bite is like a hug from Grandma on a chilly day!

Perfecting the Cooking Process

Start by mixing your dry ingredients, then gently incorporate the wet ones while folding in blueberries. This ensures even distribution and prevents mushy bits.

Add Your Touch

Feel free to swap blueberries for raspberries or add chopped pecans for extra crunch. Get creative and make it your own!

Storing & Reheating

Store leftover biscuits in an airtight container at room temperature for up to three days. Reheat in the oven for that fresh-baked taste.

I once whipped up these biscuits for brunch, believing I’d impress my friends. They devoured them so quickly that I barely got one!

FAQ

What if I don’t have sourdough starter?

You can substitute with regular yogurt or buttermilk to achieve similar tanginess.

Can I freeze these biscuits?

Yes, freeze them before baking for up to three months; just bake from frozen.

How can I enhance the flavor of the butter?

Incorporate more vanilla bean seeds or a pinch of cinnamon into the butter mixture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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

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• Author: Mia Hanry
• Total Time: 35 minutes
• Yield: Approximately 8 servings 1x

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Description

Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are a delightful treat that merges fluffy, tender biscuits with juicy blueberries and a touch of cinnamon. Perfect for brunch or as a snack, these biscuits are sure to impress your family and friends. Paired with a rich whipped vanilla bean butter, each bite is an explosion of flavor that will leave you craving more.

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Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup active sourdough starter
• 1 cup fresh blueberries
• 1/2 cup buttermilk
• 1/2 cup unsalted butter, softened (for whipped butter)
• 1/4 cup powdered sugar
• 1 tsp vanilla bean paste
• Pinch of salt

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Instructions

1. Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
2. Cut in cold butter until the mixture is crumbly. Stir in sourdough starter until just combined.
3. Gently fold in blueberries and buttermilk until the dough is slightly sticky.
4. Turn dough onto a floured surface, shape into a circle about 1 inch thick, and cut into cathead shapes.
5. Place on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
6. For the whipped butter, beat softened butter with powdered sugar, vanilla bean paste, and salt until fluffy. Serve warm biscuits with the whipped butter.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 biscuit (80g)
• Calories: 265
• Sugar: 5g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg