BLUEBERRY CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS w/ whipped salted vanilla bean butter

25 mins
Serves 8
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Directions

  1. 1Whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. 2Whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. 3Whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. 4Add in the cold and 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. 5Add in the cold and 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.
  6. 6Add in the cold and 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.
  7. 7Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
  8. 8Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
  9. 9Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
  10. 10Mix with a wooden spoon until barely combined (it will still be crumbly).
  11. 11Mix with a wooden spoon until barely combined (it will still be crumbly).
  12. 12Mix with a wooden spoon until barely combined (it will still be crumbly).
  13. 13Use your hands to knead and fold the dough over itself a couple of times until combined.
  14. 14Use your hands to knead and fold the dough over itself a couple of times until combined.
  15. 15Use your hands to knead and fold the dough over itself a couple of times until combined.
  16. 16Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
  17. 17Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
  18. 18Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
  19. 19Use 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.
  20. 20Use 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.
  21. 21Use 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.
  22. 22Brush the tops of the biscuits with buttermilk or heavy cream.
  23. 23Brush the tops of the biscuits with buttermilk or heavy cream.
  24. 24Brush the tops of the biscuits with buttermilk or heavy cream.
  25. 25Sprinkle the tops with the cinnamon sugar mixture.
  26. 26Sprinkle the tops with the cinnamon sugar mixture.
  27. 27Sprinkle the tops with the cinnamon sugar mixture.
  28. 28Bake for 20-25 minutes, or until fluffy and golden brown.
  29. 29Bake for 20-25 minutes, or until fluffy and golden brown.
  30. 30Bake for 20-25 minutes, or until fluffy and golden brown.
  31. 31While 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. It will also turn slightly lighter in color.
  32. 32While 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. It will also turn slightly lighter in color.
  33. 33While 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. It will also turn slightly lighter in color.
  34. 34Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt if desired.
  35. 35Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt if desired.
  36. 36Remove the biscuits from the oven and serve warm with the whipped salted vanilla bean butter, honey, and flaky sea salt if desired.

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
  • 12 tbsp salted butter
  • 12 tbsp salted butter
  • 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
  • 0.5 cup salted butter
  • 0.5 cup salted butter
  • 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 cutterkniveswooden spoonlarge cookie scoopmeasuring cupcast iron skilletsmall bowlwhiskhandheld electric mixer