Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Strawberry Honey Butter
These Cinnamon Crunch Sourdough Cathead Biscuits are soft, fluffy, and incredibly tender on the inside with a beautifully golden and crisp exterior. The sourdough discard adds a subtle tang and depth of flavor while the caramelized cinnamon crunch topping makes every single bite warm and irresistible. Served warm with a generous spread of whipped strawberry honey butter, a sprinkle of flaky sea salt, and a hot cup of coffee — this is the ultimate cozy breakfast you'll want to make every single weekend!
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
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!
Cake Flour: The key to the softest, most tender and fluffy biscuit interior — the lower protein content of cake flour gives these cathead biscuits their signature light and delicate texture. See the website for a homemade version using all-purpose flour and cornstarch.
All-Purpose Flour: Combined with the cake flour to give the biscuits the perfect structure and balance of tenderness and stability.
Granulated Sugar: Adds a subtle sweetness to the biscuit dough that balances all the flavors beautifully without making them overly sweet.
Baking Powder: Provides the lift needed to make these biscuits incredibly tall, fluffy, and light with a beautiful, even rise throughout.
Baking Soda: Works alongside the acidic buttermilk and sourdough discard to help the biscuits rise and stay soft and tender on the inside.
Salt: Balances the sweetness and enhances all the flavors throughout the biscuits, cinnamon crunch topping, and whipped strawberry honey butter.
Salted Butter: Cold and grated into the dry ingredients for the flakiest, most tender biscuit layers — also softened and whipped into the strawberry honey butter for a rich, creamy, and spreadable finish.
Buttermilk: Adds moisture, a subtle tang, and helps create a light and fluffy texture in the biscuits — also brushed on top before baking to help the cinnamon crunch topping adhere and create a beautifully golden finish.
Sourdough Discard: Adds a subtle tang and incredible depth of flavor that makes these cathead biscuits truly unique — Greek yogurt works as a great substitute if you don't have any on hand.
Vanilla Bean Paste or Extract: Optional but recommended — adds a warm, sweet, aromatic flavor to both the biscuit dough and the whipped strawberry honey butter.
Brown Sugar: Combined with cinnamon for the crunch topping that caramelizes beautifully in the oven to create a golden, sweet, and slightly crisp crust on top of each biscuit.
Cinnamon: Adds a warm, cozy spice to the crunch topping that pairs beautifully with the fluffy sourdough biscuits and the sweet strawberry honey butter.
Strawberries: Mashed fresh strawberries are folded into the whipped butter for a bright, fruity, and naturally sweet flavor that pairs perfectly with the honey and warm biscuits.
Honey: Adds a natural, floral sweetness to the whipped strawberry butter that makes it incredibly rich, smooth, and utterly irresistible spread over a warm biscuit.
Why You’ll Love Cinnamon Crunch Sourdough Cathead Biscuits w/ Whipped Strawberry Honey Butter:
Soft, Fluffy, And Incredibly Tender: These cathead biscuits are light, airy, and melt-in-your-mouth tender on the inside with a beautifully golden and slightly crisp exterior that makes every bite absolutely perfect.
That Golden Cinnamon Crunch Topping: The caramelized brown sugar and cinnamon topping bakes up into the most incredible sweet, warm, and slightly crisp crust on top of each biscuit that takes them completely over the top.
Subtle Sourdough Tang: The sourdough discard adds a subtle tang and incredible depth of flavor that makes these biscuits truly unique and far more flavorful than your average biscuit.
The Most Incredible Whipped Strawberry Honey Butter: Light, fluffy, and bursting with fresh strawberry and honey flavor — this butter melts right into the warm biscuits for the most incredible bite every single time.
Perfect Flavor Balance: The warm cinnamon crunch topping, subtle sourdough tang, and sweet strawberry honey butter come together for a perfectly balanced and absolutely delicious bite.
Easier Than You Think: Despite looking and tasting incredibly impressive, these biscuits are surprisingly simple to make with straightforward ingredients and easy steps anyone can follow.
The Ultimate Cozy Breakfast: Served warm with a sprinkle of flaky sea salt and a hot cup of coffee — these biscuits are the definition of a cozy, bakery-style breakfast made right in your own kitchen.
Perfect For Any Occasion: Whether it's a lazy weekend morning, Easter brunch, Mother's Day breakfast, or any special gathering, these cinnamon crunch sourdough cathead biscuits are always the right choice.
Tips for Making Cinnamon Crunch Sourdough Cathead Biscuits w/ Whipped Strawberry Honey Butter:
Use Cake Flour For The Best Texture: Cake flour is what gives these biscuits their signature soft, tender, and fluffy interior — see the notes section on the website for a homemade version using all-purpose flour and cornstarch.
Keep The Butter Cold: Cold butter is the key to tall, fluffy, and flaky biscuits. Grate the butter straight from the refrigerator and work quickly so it stays as cold as possible before going into the oven.
Grate The Butter: Grating the cold butter into the dry ingredients creates small, even pieces that distribute throughout the dough evenly and create the most incredible flaky, tender layers.
Use Sourdough Discard: The sourdough discard adds a subtle tang and depth of flavor that makes these biscuits truly unique — Greek yogurt works as a great substitute if you don't have any on hand.
Don't Overmix The Dough: Mix the wet and dry ingredients until just barely combined and then use your hands to gently knead and fold the dough a couple of times — overmixing will result in dense, tough biscuits.
The Dough Should Be Sticky: The biscuit dough will be slightly sticky and that is completely normal — resist the urge to add more flour. The moisture is what keeps the biscuits soft, fluffy, and tender on the inside.
Use A Large Cookie Scoop Or Measuring Cup: Using a large cookie scoop or a 1/2 cup measuring cup ensures evenly sized biscuits that bake up consistently golden and fluffy every time. Purposely overfill the scoop for the best cathead biscuit size.
Bake In A Cast Iron Skillet: A greased 12" cast iron skillet is the best vessel for these biscuits — it creates a beautifully golden bottom and helps the biscuits bake up tall and fluffy.
Brush With Buttermilk Or Heavy Cream: Brushing the tops of the biscuits with buttermilk or heavy cream before adding the cinnamon crunch topping helps it adhere and creates a beautifully golden, crisp top.
Don't Skip The Cinnamon Crunch Topping: The brown sugar and cinnamon topping caramelizes in the oven and creates the most incredible sweet, crunchy, and fragrant crust on top of each biscuit.
Make The Whipped Strawberry Honey Butter While The Biscuits Bake: Use the baking time to whip up the strawberry honey butter so it is perfectly fluffy and ready to serve the moment the biscuits come out of the oven.
Whip The Butter Well: Make sure the butter is fully softened before whipping — beat it until very light and fluffy before adding the strawberries, honey, and vanilla for the smoothest, most spreadable result.
Serve Warm For The Best Experience: These biscuits are at their absolute best served warm straight from the oven with a generous dollop of whipped strawberry honey butter and a sprinkle of flaky sea salt.
How to Store Cinnamon Crunch Sourdough Cathead Biscuits w/ Whipped Strawberry Honey Butter:
Best Served Fresh: These cinnamon crunch sourdough cathead biscuits are at their absolute best served warm and fresh straight from the oven with the whipped strawberry honey butter melting right on top.
Room Temperature (Short-Term): The biscuits can sit covered at room temperature for up to 1 day. Store the whipped strawberry honey butter separately in an airtight container in the refrigerator.
Refrigerator: Store leftover biscuits in an airtight container in the refrigerator for up to 3 days. Store the whipped strawberry honey butter in an airtight container in the refrigerator for up to 1 week.
Freezer: Freeze individual cooled biscuits in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator or reheat straight from frozen in the oven at 350F for 8–10 minutes until warmed through.
To Reheat Biscuits: Warm individual biscuits in the oven at 350F for 5–8 minutes for the best texture, or microwave for 20–30 seconds if needed. The oven is recommended to bring back that golden, slightly crisp cinnamon crunch topping.
To Serve The Whipped Strawberry Honey Butter: Let the refrigerated whipped strawberry honey butter sit at room temperature for 10–15 minutes before serving to soften back up to a perfectly spreadable consistency.
FAQs:
Q: Can I make the biscuit dough ahead of time?
A: Yes. The dough can be scooped into portions, placed on a baking sheet, covered tightly, and stored in the refrigerator overnight. When ready to bake, brush with buttermilk, add the cinnamon crunch topping, and bake straight from the refrigerator.
Q: Can I make the whipped strawberry honey butter ahead of time?
A: Yes. The whipped strawberry honey butter can be made in advance and stored in an airtight container in the refrigerator for up to 1 week. Let it sit at room temperature for 10–15 minutes before serving to soften back up to a perfectly spreadable consistency.
Q: Can I freeze the biscuits before baking?
A: Yes. Scoop the dough into portions, place on a baking sheet, and freeze until solid. Transfer to a freezer-safe bag or container for up to 2 months. Bake straight from frozen at 425F, adding a few extra minutes to the baking time.
Q: Can I substitute the sourdough discard?
A: Yes. Greek yogurt works as a great substitute for the sourdough discard in this recipe. Keep in mind that the subtle tang and depth of flavor that the sourdough discard adds will be slightly different with the substitution.
Q: Can I use all-purpose flour instead of cake flour?
A: Yes, but cake flour is strongly recommended for the softest, most tender biscuits. See the notes section on the website for a homemade cake flour version using all-purpose flour and cornstarch.
Q: Can I substitute the buttermilk?
A: Yes. Mix 1 tablespoon of apple cider vinegar or lemon juice with 1 cup of milk of choice as a substitute. The buttermilk adds a subtle tang and helps create a light, fluffy texture so it is recommended to use it if possible.
Q: Do I have to use a cast iron skillet?
A: No. A large round baking pan works just as well. A cast iron skillet is recommended because it creates a beautifully golden bottom and helps the biscuits bake up tall and fluffy, but any greased baking pan will work.
Q: Can I use frozen strawberries for the whipped butter?
A: Fresh strawberries are strongly recommended for the whipped strawberry honey butter as frozen strawberries release too much liquid and can affect the texture of the butter. If fresh strawberries are not available, freeze-dried strawberries that have been finely crushed work well as a substitute.
Q: Can I freeze the biscuits after baking?
A: Yes. Freeze individual cooled biscuits in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350F for 8–10 minutes until warmed through.
Love these? Check out my other breakfast recipes:
Brown Butter Chocolate Chip Pancakes w/ Maple Espresso Buttermilk Syrup
Old-Fashioned Buttermilk Donut Bars (w/ Brown Butter Maple Vanilla Bean Glaze)
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these cinnamon crunch sourdough cathead biscuits w/ whipped strawberry honey butter. Enjoy!
