Blueberry Cinnamon Crunch Sourdough Cathead Biscuits w/ Whipped Salted Vanilla Bean Butter

20 mins
Serves 7
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Directions

  1. 1Preheat the oven to 425F.
  2. 2Preheat the oven to 425F.
  3. 3Preheat the oven to 425F.
  4. 4Lightly grease a 12” cast iron skillet or large round baking pan with butter.
  5. 5Lightly grease a 12” cast iron skillet or large round baking pan with butter.
  6. 6Lightly grease a 12” cast iron skillet or large round baking pan with butter.
  7. 7In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  8. 8In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  9. 9In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  10. 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.
  11. 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.
  12. 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.
  13. 13Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
  14. 14Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
  15. 15Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
  16. 16Mix with a wooden spoon until barely combined.
  17. 17Mix with a wooden spoon until barely combined.
  18. 18Mix with a wooden spoon until barely combined.
  19. 19Use your hands to knead and fold the dough over itself a couple of times until combined.
  20. 20Use your hands to knead and fold the dough over itself a couple of times until combined.
  21. 21Use your hands to knead and fold the dough over itself a couple of times until combined.
  22. 22Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
  23. 23Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
  24. 24Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
  25. 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.
  26. 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.
  27. 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.
  28. 28Brush the tops of the biscuits with buttermilk or heavy cream.
  29. 29Brush the tops of the biscuits with buttermilk or heavy cream.
  30. 30Brush the tops of the biscuits with buttermilk or heavy cream.
  31. 31Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping, and sprinkle the tops with the cinnamon sugar mixture.
  32. 32Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping, and sprinkle the tops with the cinnamon sugar mixture.
  33. 33Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping, and sprinkle the tops with the cinnamon sugar mixture.
  34. 34Bake for 20-25 minutes, or until fluffy and golden brown.
  35. 35Bake for 20-25 minutes, or until fluffy and golden brown.
  36. 36Bake for 20-25 minutes, or until fluffy and golden brown.
  37. 37While 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.
  38. 38While 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.
  39. 39While 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.
  40. 40Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt.
  41. 41Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt.
  42. 42Remove 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
  • 2 cups cake flour
  • 2 cups cake flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp granulated sugar
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 12 tbsp salted butter, cold and cubed
  • 12 tbsp salted butter, cold and cubed
  • 12 tbsp salted butter, cold and cubed
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 cup buttermilk
  • 1 tbsp buttermilk
  • 1 tbsp buttermilk
  • 1 tbsp buttermilk
  • 0.5 cup sourdough discard
  • 0.5 cup sourdough discard
  • 0.5 cup sourdough discard
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen blueberries
  • 3 tbsp buttermilk or heavy cream
  • 3 tbsp buttermilk or heavy cream
  • 3 tbsp buttermilk or heavy cream
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 2 tsp cinnamon
  • 0.5 cup salted butter, at room temperature
  • 0.5 cup salted butter, at room temperature
  • 0.5 cup 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
  • honey or raw honeycomb
  • honey or raw honeycomb
  • flaky sea salt
  • flaky sea salt
  • 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.