Description
Indulge in these Blueberry Cinnamon Crunch Sourdough Cathead Biscuits, a delightful fusion of warm, flaky layers and sweet blueberries, perfectly complemented by whipped salted vanilla bean butter. Each bite offers a heavenly crunch and a burst of flavor that will have your taste buds dancing. Ideal for brunch or cozy gatherings, these biscuits are not just a treat but also a cherished memory tied to family traditions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh blueberries
- 3/4 cup milk or buttermilk
- 1 cup active sourdough starter
- 1 tsp vanilla bean paste
- Coarse sugar for topping
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs. Gently fold in the blueberries.
- In another bowl, combine the milk and sourdough starter until smooth.
- Gradually add wet ingredients to dry ingredients and mix until just combined.
- Scoop generous mounds of dough onto the prepared baking sheet and sprinkle with coarse sugar.
- Bake for 15–20 minutes until golden brown. Serve warm with whipped salted vanilla bean butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (80g)
- Calories: 280
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg