Irresistible Blueberry Cinnamon Crunch Cathead Biscuits

Imagine waking up to the sweet aroma of freshly baked Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter wafting through your kitchen. The buttery crust crumbles perfectly, revealing a warm, gooey center bursting with juicy blueberries and aromatic cinnamon. Savory focaccia sandwich Your taste buds are in for a rollercoaster ride of flavors, making breakfast feel like a gourmet experience that even your most discerning brunch friends would envy.

The first bite is a delightful explosion of textures; the crunchiness on the outside gives way to a soft, fluffy interior that practically melts in your mouth. As you slather on that whipped salted vanilla bean butter, it’s like giving each biscuit a luxurious spa treatment. Whether it’s a cozy Sunday morning or a festive holiday gathering, these biscuits will steal the show and leave everyone begging for seconds. For more inspiration, check out this thick and chewy cookies recipe.

Every time I make these biscuits, my family lights up with excitement, especially my kids who devour them in minutes.

Essential Ingredients

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

• Sourdough Starter: Use an active starter for the best rise and flavor; it gives the biscuits that unique tang.
• All-Purpose Flour: This is your main ingredient; choose high-quality flour for optimal texture.
• Fresh Blueberries: Opt for plump, juicy blueberries; they burst with flavor and add moisture to the biscuits.
• Cinnamon: Ground cinnamon adds warmth; fresh cinnamon sticks can elevate the flavor even more.
• Butter: Use unsalted butter for control over salt levels; cold butter is essential for flaky layers.
• Heavy Cream: This will make your biscuits rich and tender; don’t skimp on this creamy goodness! Peaches and cream dessert pairing.
• Salted Vanilla Bean Butter: A heavenly blend of salted butter and real vanilla beans takes these biscuits over the top.

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 mixing bowl, combine flour, baking powder, salt, and cinnamon. Use a whisk to blend thoroughly until well combined.

Add Your Sourdough Starter: Gently fold in the sourdough starter using a spatula until just incorporated. Avoid overmixing to keep those fluffy textures intact.

Incorporate Butter and Blueberries: Cut cold butter into small cubes and add to the dough along with blueberries. Mix gently until everything is combined but still chunky.

Shape Your Biscuits: Turn out the dough onto a floured surface. Pat it down into a thick rectangle about 1-inch high. Use a biscuit cutter or knife to cut into cathead shapes.

Bake Them Up!: Preheat oven to 425°F (220°C). Place biscuit shapes on a lined baking sheet and bake for 15-20 minutes until golden brown and crispy on top.

Create Whipped Salted Vanilla Bean Butter: While biscuits bake, beat softened salted butter with powdered sugar and vanilla bean seeds until fluffy. Soft pretzels with cheese Serve alongside warm biscuits straight from the oven.

Enjoy these delightful Blueberry Cinnamon Crunch Sourdough Cathead Biscuits warm from the oven with that luxurious whipped butter melting right into every nook and cranny! For more inspiration, check out this glazed blueberry butter swim biscuits recipe.

Perfecting the Cooking Process

Start by preheating your oven while mixing the biscuit dough to ensure it bakes evenly. Shape the biscuits and get them in the oven as soon as possible for maximum fluffiness.

Add Your Touch

Feel free to swap blueberries for other berries or add chopped nuts for a crunchy texture. You can also play with spices, adding nutmeg for extra warmth.

Storing & Reheating

Store leftover biscuits in an airtight container at room temperature. To reheat, pop them in a 350°F oven for about 5-7 minutes until warm.

I still remember the first time I made these biscuits. My friends devoured them, asking if they could take some home—who knew a biscuit could steal the show?

FAQ

Can I use frozen blueberries in my biscuits?

Yes, but fresh blueberries yield better texture and flavor in your biscuits.

What if I don’t have sourdough starter?

You can substitute with regular yogurt or buttermilk for similar results. Coconut milk chicken dish.

How do I know when my biscuits are done baking?

They should be golden brown on top and firm to the touch when baked through.

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

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• Author: Mia Hanry
• Total Time: 35 minutes
• Yield: Approximately 12 biscuits 1x

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Description

Wake up to the tempting aroma of Blueberry Cinnamon Crunch Sourdough Cathead Biscuits, a delightful blend of juicy blueberries and warm cinnamon nestled in a flaky crust. Topped with whipped salted vanilla bean butter, these biscuits transform any breakfast or brunch into a gourmet experience. Easy to make and irresistibly delicious, they’re sure to impress family and friends alike.

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Ingredients

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• 1 cup sourdough starter
• 2 cups all-purpose flour
• 1 cup fresh blueberries
• 2 tsp ground cinnamon
• 1/2 cup unsalted butter (cold, cubed)
• 3/4 cup heavy cream
• 1/2 tsp salt
• 1/2 cup salted butter (softened) for whipped butter
• 1/4 cup powdered sugar for whipped butter
• seeds from 1 vanilla bean for whipped butter

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine flour, baking powder, salt, and cinnamon; whisk well.
3. Fold in the sourdough starter until just combined, avoiding overmixing.
4. Gently mix in cold butter cubes and blueberries until evenly distributed but chunky.
5. Turn the dough onto a floured surface and pat into a rectangle about 1-inch thick. Cut into cathead shapes using a biscuit cutter or knife.
6. Place biscuits on a lined baking sheet and bake for 15-20 minutes until golden brown.
7. While baking, beat together softened salted butter, powdered sugar, and vanilla bean seeds until fluffy for serving.

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

Nutrition

• Serving Size: 1 biscuit (70g)
• Calories: 210
• Sugar: 5g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg