# BLUEBERRY CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS

These are soft, fluffy, and perfectly crisp, bursting with perfectly sweet and tart blueberries, served warm with a generous smear of vanilla bean butter, honey, and flaky sea salt.

- Servings: 8 servings
- Total time: 25 min
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Preheat the oven to 425F.
2. Lightly grease a 12” cast iron skillet or large round baking pan with butter.
3. In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
4. Add 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.
5. Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
6. Mix with a wooden spoon until barely combined (it will still be crumbly).
7. Then, use your hands to knead and fold the dough over itself a couple of times until combined.
8. Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
9. Use 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.
10. Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping.
11. Brush the tops of the biscuits with buttermilk or heavy cream.
12. Then, sprinkle the tops with the cinnamon sugar mixture.
13. Bake for 20-25 minutes, or until fluffy and golden brown.
14. While 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.
15. Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt if desired.

## Equipment

- 12” cast iron skillet
- large round baking pan
- large bowl
- whisk
- pastry cutter
- two knives
- wooden spoon
- very large cookie scoop
- ½ cup measuring cup
- small bowl
- handheld electric mixer

## Source

- Original video: https://www.tiktok.com/t/ZT6SRLQHP/
- Recipe page: https://www.cliprecipe.com/recipe/1a950144-c6cc-428c-9f20-233d42d8da91
- Extracted: 2025-07-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt