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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine flour, baking powder, salt, and cinnamon; whisk well.
- Fold in the sourdough starter until just combined, avoiding overmixing.
- Gently mix in cold butter cubes and blueberries until evenly distributed but chunky.
- 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.
- Place biscuits on a lined baking sheet and bake for 15-20 minutes until golden brown.
- 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