BLUEBERRY CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS w/ whipped salted vanilla bean butter
25m
Serves 8
Directions
- 1Whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- 2Add 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.
- 3Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
- 4Mix with a wooden spoon until barely combined (it will still be crumbly).
- 5Use your hands to knead and fold the dough over itself a couple of times until combined.
- 6Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
- 7Use 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.
- 8Brush the tops of the biscuits with buttermilk or heavy cream.
- 9Sprinkle the tops with the cinnamon sugar mixture.
- 10Bake for 20-25 minutes, or until fluffy and golden brown.
- 11While 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.
- 12Remove 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
- 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
- 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
- 1.5 tsp vanilla bean paste
- honey or raw honeycomb
- flaky sea salt
Equipment
large bowlpastry cutterkniveswooden spoonlarge cookie scoopmeasuring cupcast iron skilletsmall bowlwhiskhandheld electric mixer
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