BLUEBERRY CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS
Directions
- 1Preheat the oven to 425F.
- 2Lightly grease a 12” cast iron skillet or large round baking pan with butter.
- 3In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- 4Add 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.
- 5Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
- 6Mix with a wooden spoon until barely combined (it will still be crumbly).
- 7Then, use your hands to knead and fold the dough over itself a couple of times until combined.
- 8Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
- 9Use 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.
- 10Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping.
- 11Brush the tops of the biscuits with buttermilk or heavy cream.
- 12Then, sprinkle the tops with the cinnamon sugar mixture.
- 13Bake for 20-25 minutes, or until fluffy and golden brown.
- 14While 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.
- 15Remove 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
- 130 g all-purpose flour
- 30 g granulated sugar
- 12 g baking powder
- 3 g baking soda
- 3 g salt
- 171 g salted butter, cold and cubed
- 255 ml buttermilk
- 140 g sourdough discard
- 130 g fresh or frozen blueberries
- 45 ml buttermilk or heavy cream, for brushing
- 120 g brown sugar
- 3 g cinnamon
- 113 g salted butter, at room temperature
- 1.5 tsp vanilla bean paste
- honey or raw honeycomb, 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
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