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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, cinnamon, and salt.
- Cut in cold butter until the mixture is crumbly. Stir in sourdough starter until just combined.
- Gently fold in blueberries and buttermilk until the dough is slightly sticky.
- Turn dough onto a floured surface, shape into a circle about 1 inch thick, and cut into cathead shapes.
- Place on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
- 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