BLUEBERRY CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS
Directions
- 1Preheat the oven to 425F.
- 2Preheat the oven to 425F.
- 3Preheat the oven to 425F.
- 4Lightly grease a 12” cast iron skillet or large round baking pan with butter.
- 5Lightly grease a 12” cast iron skillet or large round baking pan with butter.
- 6Lightly grease a 12” cast iron skillet or large round baking pan with butter.
- 7In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- 8In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- 9In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- 10Add in the cubed butter, and use a pastry cutter or two knives to cut the butter into the flour mixture, until it is crumbly and the butter resembles pea-sized chunks.
- 11Add in the cubed butter, and use a pastry cutter or two knives to cut the butter into the flour mixture, until it is crumbly and the butter resembles pea-sized chunks.
- 12Add in the cubed butter, and use a pastry cutter or two knives to cut the butter into the flour mixture, until it is crumbly and the butter resembles pea-sized chunks.
- 13Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
- 14Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
- 15Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
- 16Mix with a wooden spoon until barely combined (it will still be crumbly).
- 17Mix with a wooden spoon until barely combined (it will still be crumbly).
- 18Mix with a wooden spoon until barely combined (it will still be crumbly).
- 19Then, use your hands to knead and fold the dough over itself a couple of times until combined.
- 20Then, use your hands to knead and fold the dough over itself a couple of times until combined.
- 21Then, use your hands to knead and fold the dough over itself a couple of times until combined.
- 22Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
- 23Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
- 24Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
- 25Use a very large cookie scoop or a ½ cup measuring cup to scoop the dough for each biscuit, and place in the prepared skillet or pan.
- 26Use a very large cookie scoop or a ½ cup measuring cup to scoop the dough for each biscuit, and place in the prepared skillet or pan.
- 27Use a very large cookie scoop or a ½ cup measuring cup to scoop the dough for each biscuit, and place in the prepared skillet or pan.
- 28Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping.
- 29Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping.
- 30Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping.
- 31Brush the tops of the biscuits with buttermilk or heavy cream.
- 32Brush the tops of the biscuits with buttermilk or heavy cream.
- 33Brush the tops of the biscuits with buttermilk or heavy cream.
- 34Then, sprinkle the tops with the cinnamon sugar mixture.
- 35Then, sprinkle the tops with the cinnamon sugar mixture.
- 36Then, sprinkle the tops with the cinnamon sugar mixture.
- 37Bake for 20-25 minutes, or until fluffy and golden brown.
- 38Bake for 20-25 minutes, or until fluffy and golden brown.
- 39Bake for 20-25 minutes, or until fluffy and golden brown.
- 40While baking, prepare the whipped salted vanilla bean butter. In a medium bowl, whip the butter and vanilla bean paste together with a whisk or handheld electric mixer until combined and fluffy.
- 41While baking, prepare the whipped salted vanilla bean butter. In a medium bowl, whip the butter and vanilla bean paste together with a whisk or handheld electric mixer until combined and fluffy.
- 42While baking, prepare the whipped salted vanilla bean butter. In a medium bowl, whip the butter and vanilla bean paste together with a whisk or handheld electric mixer until combined and fluffy.
- 43Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt if desired.
- 44Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt if desired.
- 45Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt if desired.
Ingredients
- 256 g cake flour
- 256 g cake flour
- 256 g cake flour
- 130 g all-purpose flour
- 130 g all-purpose flour
- 130 g all-purpose flour
- 30 g granulated sugar
- 30 g granulated sugar
- 30 g granulated sugar
- 12 g baking powder
- 12 g baking powder
- 12 g baking powder
- 3 g baking soda
- 3 g baking soda
- 3 g baking soda
- 3 g salt
- 3 g salt
- 3 g salt
- 171 g salted butter, cold and cubed
- 171 g salted butter, cold and cubed
- 171 g salted butter, cold and cubed
- 255 ml buttermilk
- 255 ml buttermilk
- 255 ml buttermilk
- 140 g sourdough discard
- 140 g sourdough discard
- 140 g sourdough discard
- 130 g fresh or frozen blueberries
- 130 g fresh or frozen blueberries
- 130 g fresh or frozen blueberries
- 45 ml buttermilk or heavy cream, for brushing
- 45 ml buttermilk or heavy cream, for brushing
- 45 ml buttermilk or heavy cream, for brushing
- 120 g brown sugar
- 120 g brown sugar
- 120 g brown sugar
- 3 g cinnamon
- 3 g cinnamon
- 3 g cinnamon
- 113 g salted butter, at room temperature
- 113 g salted butter, at room temperature
- 113 g salted butter, at room temperature
- 1.5 tsp vanilla bean paste
- 1.5 tsp vanilla bean paste
- 1.5 tsp vanilla bean paste
- honey or raw honeycomb, for serving
- honey or raw honeycomb, for serving
- honey or raw honeycomb, for serving
- flaky sea salt, for serving
- flaky sea salt, for serving
- flaky sea salt, for serving
Equipment
12” cast iron skilletlarge round baking panlarge bowlwhiskpastry cuttertwo kniveswooden spoonvery large cookie scoop½ cup measuring cupsmall bowlhandheld electric mixer