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
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the sourdough starter, flour, and salt.
- Gently fold in the blueberries and cinnamon until evenly distributed.
- Pour in the heavy cream and cut in the cold butter until crumbly.
- Use an ice cream scoop to drop dough onto a parchment-lined baking sheet.
- Bake for 15-20 minutes until golden brown.
- 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