# BLUEBERRY CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS

These blueberry cinnamon crunch sourdough cathead biscuits are soft, fluffy, with a perfectly crisp and golden exterior, bursting with sweet and tart blueberries, and served with a generous smear of whipped salted vanilla bean butter, honey, and flaky sea salt.

- Servings: 8 servings
- Total time: 20 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- pastry cutter or two knives
- wooden spoon
- large cookie scoop or a ½ cup measuring cup
- 12” cast iron skillet or large round baking pan
- small bowl
- whisk 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.

## Source

- Original video: https://www.tiktok.com/@wellmadebykiley/video/7517664325897637150
- Recipe page: https://www.cliprecipe.com/recipe/b117b15b-8cad-4f04-9e34-0a63136f5008
- Extracted: 2025-09-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt