BLUEBERRY CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS

20 mins
Serves 8
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Directions

  1. 1In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  2. 2Add 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.
  3. 3Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard.
  4. 4Mix with a wooden spoon until barely combined (it will still be crumbly).
  5. 5Then, use your hands to knead and fold the dough over itself a couple of times until combined.
  6. 6Add the blueberries, and gently fold a few more times until the blueberries are evenly dispersed.
  7. 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.
  8. 8Brush the tops of the biscuits with buttermilk or heavy cream.
  9. 9Mix together the brown sugar and cinnamon in a small bowl for the cinnamon sugar topping.
  10. 10Sprinkle the tops with the cinnamon sugar mixture.
  11. 11Bake for 20-25 minutes, or until fluffy and golden brown.
  12. 12While 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.
  13. 13Remove the biscuits from the oven and serve warm.

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 + 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 cutter or two kniveswooden spoonlarge cookie scoop or a ½ cup measuring cup12” cast iron skillet or large round baking pansmall bowlwhisk or handheld electric mixer

Tips

  • Preheat the oven to 425F.
  • The dough will be a little sticky, but should be soft enough to scoop.
  • Serve warm with whipped salted vanilla bean butter, honey, and flaky sea salt if desired.