Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter
These Blueberry Cinnamon Crunch Sourdough Cathead Biscuits are soft and fluffy on the inside with a crisp, golden exterior. Bursting with juicy blueberries and a subtle tang from sourdough discard, they’re topped with a cinnamon sugar crunch and best served warm with whipped salted vanilla bean butter, a drizzle of honey, and a sprinkle of flaky sea salt. Perfect for a cozy breakfast or sweet brunch treat.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Cake flour (see notes on recipe card below for homemade cake flour)
Granulated sugar
Baking powder
Baking soda
Salt
Salted butter
Buttermilk (see recipe card below for homemade buttermilk)
Sourdough discard (substitution: Greek yogurt)
Fresh or frozen blueberries (I used frozen wild blueberries)
Brown sugar
Cinnamon
Vanilla bean paste
Honey or raw honeycomb, for serving
Flaky sea salt, for serving
Why You’ll Love Blueberry Cinnamon Crunch Sourdough Cathead Biscuits:
Crispy on the Outside, Fluffy on the Inside: Each biscuit bakes up with a golden, cinnamon-sugar crust and a tender, pillowy center that melts in your mouth.
Loaded with Juicy Blueberries: Bursting with fresh blueberries in every bite, these biscuits bring a naturally sweet, fruity flavor that pairs perfectly with the cinnamon crunch.
Subtle Tang from Sourdough Discard: The sourdough discard adds just enough tang to balance the sweetness and elevate the flavor without overpowering.
Finished with Whipped Salted Vanilla Bean Butter: Served warm with a dollop of rich, creamy butter infused with real vanilla bean and sea salt—it’s indulgent and irresistible.
Perfect Drizzle of Honey and Sea Salt: A finishing touch of honey and flaky sea salt gives the biscuits a sweet-salty contrast that’s hard to beat.
No Rolling or Cutting Required: These cathead-style biscuits are scooped and dropped—easy to make, no fuss, and extra rustic.
Great Way to Use Sourdough Discard: A fun and delicious use for your sourdough discard that goes beyond bread or crackers.
Perfect for Brunch or Weekend Treats: They’re a showstopper for any breakfast or brunch table and taste amazing with coffee or tea.
Tips for Making Blueberry Cinnamon Crunch Sourdough Cathead Biscuits:
Use Cold Butter for Flaky Layers: Cold, cubed butter is key for a flaky texture. Don’t overwork it into the dough—small chunks create steam pockets while baking.
Mix Gently to Avoid Tough Biscuits: After adding wet ingredients, stir just until everything comes together. Overmixing can lead to dense, dry biscuits.
Gently Fold in Blueberries: Gently fold the blueberries into the dough to prevent bleeding.
Scoop the Dough, Don’t Shape It: Cathead biscuits are meant to look rustic. Use a large cookie scoop or measuring cup to portion the dough straight into the pan—no need to roll or cut.
Sprinkle the Cinnamon Sugar Generously: Sprinkle a good layer of cinnamon sugar on top. This creates that signature crunchy, golden crust.
Don’t Overcrowd the Pan: Leave just a bit of space between scoops. They’ll expand and bake up with crisp edges and fluffy interiors.
Bake Until Deeply Golden: Don’t pull them too early—let the tops get a rich golden color for the best crunch and fully baked centers.
Serve Warm with Whipped Vanilla Butter: The biscuits are best enjoyed fresh from the oven with a spoonful of salted vanilla bean butter, a drizzle of honey, and a pinch of flaky salt.
How to Store Blueberry Cinnamon Crunch Sourdough Cathead Biscuits:
1. At Room Temperature (Short Term):
Keep leftover biscuits in an airtight container for up to 2 days.
Store them in a single layer to maintain the cinnamon crunch topping.
Reheat in a 300°F oven for 5–8 minutes to revive the texture before serving.
2. In the Refrigerator:
If storing longer, place biscuits in an airtight container in the fridge for up to 4–5 days.
Let them come to room temperature or warm them up in the oven or toaster oven to bring back their softness and crisp top.
3. In the Freezer:
Freeze fully cooled biscuits in a single layer on a baking sheet.
Once solid, transfer to a freezer-safe bag or container and freeze for up to 2 months.
Reheat from frozen in a 300°F oven for 10–12 minutes or until warmed through and crisp.
4. To Store the Whipped Butter:
The whipped salted vanilla bean butter can be stored in an airtight container in the fridge for up to 1 week.
Let it soften at room temperature before spreading for the best texture and flavor.
FAQs:
Q: What makes these biscuits "cathead" biscuits?
A: "Cathead" biscuits are known for their large size, typically about the size of a cat's head. These pumpkin cathead biscuits are oversized, soft, and flaky, making them perfect for hearty servings.
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can! Frozen blueberries work well—just add them straight from the freezer to the dough to prevent them from bleeding too much color.
Q: Do I need to chill the dough before baking?
A: No chilling is needed. These biscuits are designed to be scooped and baked right away, making them quick and easy to prepare.
Q: What’s the best way to get that crunchy cinnamon topping?
A: Sprinkle the cinnamon sugar mixture generously over the top before baking. For extra crunch, you can lightly press it into the surface of the biscuit dough.
Q: Can I make these without sourdough discard?
A: If you don’t have sourdough discard, you can swap in an equal amount of full-fat Greek yogurt or sour cream for a similar tang and texture.
Q: How do I keep the biscuits soft and fresh?
A: Store them in an airtight container and warm them slightly in the oven before serving. A slice of bread in the container can help maintain softness.
Q: Can these biscuits be made ahead of time?
A: Yes! You can prepare the dough, scoop the biscuits, and freeze them before baking. Just bake from frozen and add a few extra minutes to the baking time.
Q: What’s the best way to serve them?
A: These biscuits are best enjoyed warm, topped with a generous dollop of whipped salted vanilla bean butter, a drizzle of honey, and a sprinkle of flaky sea salt.
Check out my other breakfast recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these blueberry cinnamon crunch sourdough cathead biscuits with whipped salted vanilla bean butter. Happy baking!
