Blueberry Cinnamon Crunch Sourdough Cathead Biscuits w/ Whipped Salted Vanilla Bean Butter
20m
Serves 7
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.
- 7Use 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.
- 10Brush the tops of the biscuits with buttermilk or heavy cream.
- 11Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping, and sprinkle the tops with the cinnamon sugar mixture.
- 12Bake for 20-25 minutes, or until fluffy and golden brown.
- 13While baking, prepare the whipped salted vanilla bean butter by whipping the butter and vanilla bean paste together with a whisk or handheld electric mixer until combined and fluffy.
- 14Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt.
Ingredients
- 2 cups cake flour
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 12 tbsp salted butter, cold and cubed
- 1 cup buttermilk
- 1 tbsp buttermilk
- 0.5 cup sourdough discard
- 1 cup fresh or frozen blueberries
- 3 tbsp buttermilk or heavy cream
- 0.5 cup brown sugar
- 2 tsp cinnamon
- 0.5 cup salted butter, at room temperature
- 1.5 tsp vanilla bean paste
- honey or raw honeycomb
- flaky sea salt
Equipment
large bowlpastry cuttertwo kniveswooden spoonlarge cookie scoop1/2 cup measuring cup12” cast iron skillet or large round baking pansmall bowlwhisk or handheld electric mixer
Tips
- For a perfect crunch, sprinkle cinnamon sugar mixture generously on top of the biscuits.
- Serve warm with a generous smear of the whipped vanilla bean butter, honey, and flaky sea salt.
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