Irresistible Blueberry Cinnamon Crunch Cathead Biscuits

There’s something magical about the combination of fluffy, warm biscuits and the tantalizing sweetness of blueberries, all highlighted by a sprinkle of cinnamon. Imagine biting into a freshly baked Blueberry Cinnamon Crunch Sourdough Cathead Biscuit with Whipped Salted Vanilla Bean Butter, where the buttery richness melts in your mouth while the burst of blueberries dances on your taste buds, leaving you craving more. savory chicken with mashed potatoes The aroma wafting through your kitchen could easily stir up fond memories of family gatherings or weekend brunches that linger long after the last bite.

Every time I whip up these delightful treats, my kitchen transforms into a cozy haven filled with laughter, joy, and a hint of friendly competition as everyone fights over who gets to slather on the whipped salted vanilla bean butter first. These biscuits are perfect for lazy Sundays, brunch parties, or whenever your soul craves comfort food. Get ready to embark on a flavor journey that promises to impress not just your taste buds but also anyone lucky enough to join you!

I still remember the day I baked these biscuits for the first time; my friends’ eyes lit up as they took their first bite and complimented me like I had won a baking competition. For more inspiration, check out this chewy caramel cookies recipe.

Essential Ingredients

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

• Sourdough Starter: A bubbly starter adds depth and complexity; ensure it’s active and happy before using.
• All-Purpose Flour: Use high-quality flour for a tender biscuit texture; whole wheat works too if you’re feeling adventurous.
• Blueberries: Fresh berries make all the difference; frozen can work but may add extra moisture.
• Cinnamon: Ground cinnamon brings warmth; feel free to adjust based on your preference for spice.
• Heavy Cream: This rich ingredient keeps the dough moist; substitute with milk if you’re in a pinch. spicy coconut braised chicken.
• Butter: Use cold butter for flakiness; don’t skimp on quality—this is where flavor shines.
• Vanilla Bean Paste: For that unmistakable vanilla flavor in the butter, it’s worth seeking out good quality paste.
• Powdered Sugar: Sweeten your whipped butter just right to balance out those tangy blueberries.
• Salt: A pinch enhances flavors beautifully; don’t forget this crucial step!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Dough: Start by preheating your oven to 425°F (220°C) while you gather your ingredients. In a large mixing bowl, combine your sourdough starter with flour and salt, creating a light, airy mixture.

Add Blueberries and Cinnamon: Gently fold in fresh blueberries and cinnamon until evenly distributed throughout the dough. Be cautious not to overmix; we’re going for fluffy biscuits here! For more inspiration, check out this glazed blueberry biscuits recipe.

Incorporate Cream and Butter: Pour in heavy cream while cutting in cold butter until you achieve a crumbly texture. Trust me—your arms will thank you later if you use a pastry cutter instead of your hands.

Scoop Out Cathead Biscuits: Using an ice cream scoop or spoon, drop generous amounts of dough onto a baking sheet lined with parchment paper. perfect summer dessert pairing Don’t worry about making them perfect; rustic is charming!

Bake Until Golden Brown: Slide those beauties into your preheated oven and bake for about 15-20 minutes until they turn golden brown. Your kitchen will start smelling heavenly during this time—try not to eat them all when they come out!

Create Whipped Salted Vanilla Bean Butter: While your biscuits bake, whisk together room-temperature butter with powdered sugar and vanilla bean paste until light and fluffy. You’ll want to slather this on every biscuit!

Now that you’ve mastered this delightful recipe, go ahead—you deserve every delicious bite! Enjoy these Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter fresh from the oven or warmed up later; either way is pure bliss! light and refreshing sorbet.

Perfecting the Cooking Process

Start by preheating your oven to 425°F. Mix dry ingredients while your sourdough starter warms up, then fold in blueberries gently to keep them intact for that juicy burst.

Add Your Touch

Feel free to swap blueberries for raspberries or add a handful of chopped nuts for extra crunch. A sprinkle of lemon zest can brighten the flavors beautifully.

Storing & Reheating

Store leftover biscuits in an airtight container at room temperature for up to two days. To reheat, pop them in a warm oven for about five minutes until warmed through.

These biscuits remind me of lazy Sunday mornings filled with laughter and blueberry stains on my shirt from taste-testing. Friends rave about them, and I still can’t believe they’re this easy to make!

FAQ

Can I use frozen blueberries for the biscuits?

Yes, frozen blueberries work well; just don’t thaw them before mixing in.

What if I don’t have sourdough starter?

You can substitute with buttermilk or yogurt for similar tanginess.

How do I know when the biscuits are done baking?

The tops should be golden brown, and a toothpick inserted will come out clean.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Approximately 8 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in the warm, fluffy goodness of Blueberry Cinnamon Crunch Sourdough Cathead Biscuits, perfectly complemented by a rich whipped salted vanilla bean butter. Each bite bursts with juicy blueberries and a hint of cinnamon, making these biscuits a delightful treat for brunch or a cozy breakfast.

---

Ingredients

Scale 1x2x3x

• 1 cup sourdough starter
• 2 cups all-purpose flour
• 1 cup fresh blueberries
• 2 tsp ground cinnamon
• 1/2 cup heavy cream
• 1/4 cup cold butter, cubed
• 1/4 cup powdered sugar
• 1 tsp vanilla bean paste
• Pinch of salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the sourdough starter, flour, and salt.
3. Gently fold in the blueberries and cinnamon until evenly distributed.
4. Pour in the heavy cream and cut in the cold butter until crumbly.
5. Use an ice cream scoop to drop dough onto a parchment-lined baking sheet.
6. Bake for 15-20 minutes until golden brown.
7. While baking, whip together room-temperature butter, powdered sugar, and vanilla bean paste until light and fluffy.

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

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg