Blueberry Cinnamon Crunch Cathead Biscuits Recipe

Introduction

These Blueberry Cinnamon Crunch Cathead Biscuits combine tender, buttery dough with juicy blueberries and a sweet cinnamon sugar crunch. Perfect for breakfast or brunch, they are easy to make and sure to impress with their golden, flavorful tops.

Ingredients

• Cinnamon Sugar Mixture:
• ⅓ cup (67 g) light brown sugar, packed
• 1 teaspoon cinnamon
• Biscuit Dough:
• 1 cup (2 sticks / 227 g) salted butter, grated, cold
• 4 cups (500 g) all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon baking soda
• 2 tablespoons baking powder
• 2 cups (480 ml) buttermilk
• 1 cup (130 g) fresh or frozen blueberries
• Finishing:
• 3 tablespoons heavy cream
• 2 tablespoons unsalted butter, melted

Instructions

1. Step 1: Preheat your oven to 450°F. Spray a 12-inch cast-iron skillet or a large round baking pan with baking spray.
2. Step 2: Grate the cold butter using the fine side of a grater onto a piece of parchment paper. Place the paper with grated butter in the freezer for about 5 minutes while preparing other ingredients.
3. Step 3: In a small bowl, mix together the brown sugar and cinnamon to create the cinnamon sugar mixture.
4. Step 4: Sprinkle 1 tablespoon of the cinnamon sugar mixture evenly in the bottom of the prepared pan and set it aside. Reserve the remaining mixture for topping later.
5. Step 5: In a large bowl, whisk together the flour, granulated sugar, baking soda, and baking powder.
6. Step 6: Using a fork, incorporate the grated butter into the dry ingredients until the mixture looks crumbly.
7. Step 7: Pour in the buttermilk and stir until mostly combined. Use your hands to gently fold the dough over itself a few times until sticky and no dry bits remain. If the dough feels too dry, add 1 to 2 tablespoons more buttermilk.
8. Step 8: Gently fold in the blueberries without breaking them up. If using frozen blueberries, do not thaw before adding.
9. Step 9: Divide the dough into 7 equal portions (about 1 cup or 7 ounces each). Shape each portion into a rough ball.
10. Step 10: Arrange 6 dough balls evenly around the edge of the pan and place 1 ball in the center, making sure they touch but do not stack.
11. Step 11: Brush the tops of the dough balls with heavy cream, then sprinkle evenly with the remaining cinnamon sugar mixture.
12. Step 12: Bake for 22 to 27 minutes until the tops turn golden brown, biscuits are puffy, and centers look set rather than wet or doughy.
13. Step 13: Remove from the oven and immediately brush the tops with melted butter for a shiny, rich finish.
14. Step 14: Serve the biscuits warm for the best flavor and texture.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the biscuit dough.
• You can substitute frozen blueberries with raspberries or chopped strawberries for a different fruit twist.
• Use chilled mixing bowls and ingredients to keep the butter cold, which creates flakier biscuits.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm in a 350°F oven for 10 to 15 minutes or microwave for 15 to 20 seconds until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

Yes, add frozen blueberries directly to the dough to prevent excess moisture, which can make the biscuits soggy.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit for 5 minutes before using.

Blueberry Cinnamon Crunch Cathead Biscuits Recipe

Print Recipe

★★★★★

4.8 from 70 reviews

These Blueberry Cinnamon Crunch Cathead Biscuits are a delightful twist on traditional biscuits, featuring a crunchy cinnamon sugar crust and juicy bursts of fresh or frozen blueberries. Perfect for breakfast or brunch, they are baked to golden perfection in a cast-iron skillet and finished with melted butter for an irresistible buttery flavor and tender crumb.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 7 large biscuits 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: American Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cinnamon Sugar Mixture

• ⅓ cup (67 g) light brown sugar, packed
• 1 teaspoon cinnamon

Biscuit Dough

• 1 cup (2 sticks / 227 g) salted butter, grated, cold
• 4 cups (500 g) all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon baking soda
• 2 tablespoons baking powder
• 2 cups (480 ml) buttermilk
• 1 cup (130 g) fresh or frozen blueberries

Finishing

• 3 tablespoons heavy cream
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat and Prepare Pan: Preheat the oven to 450°F. Spray a 12-inch cast-iron skillet or a large round baking pan with baking spray to prevent sticking and ensure easy clean-up.
2. Grate and Chill Butter: Using the fine side of a grater, grate the cold salted butter onto a piece of parchment paper. Place the parchment with grated butter into the freezer for about 5 minutes to keep the butter chilled and ready for incorporation.
3. Make Cinnamon Sugar Mixture: In a small bowl, combine the light brown sugar and cinnamon thoroughly. Reserve 1 tablespoon of this mixture to sprinkle in the bottom of the prepared pan, with the remainder set aside for topping the biscuits later.
4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and baking powder to ensure even distribution of leavening agents and sweetness.
5. Incorporate Butter: Using a fork, gently incorporate the cold grated butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized bits of butter.
6. Add Buttermilk: Pour in the buttermilk and stir until mostly combined. Use your hands to gently fold the dough over itself a few times until the dough is sticky and there are no dry bits. If the dough feels too dry, add 1-2 tablespoons more buttermilk to achieve the right consistency.
7. Fold in Blueberries: Gently fold in the blueberries to the dough, being careful not to break them if fresh. If frozen blueberries are used, add them directly without thawing to prevent too much moisture.
8. Shape Dough Balls: Divide the dough evenly into 7 portions, each about 1 cup or 7 ounces, and shape each portion gently into a rough ball.
9. Arrange in Pan: Arrange 6 dough balls around the edge of the prepared pan and place 1 in the center, making sure they touch but do not stack. The biscuits should be large and spaced close enough to rise against each other.
10. Top the Biscuits: Brush the tops of the dough balls with heavy cream and sprinkle evenly with the reserved cinnamon sugar mixture to form a sweet, crunchy crust.
11. Bake: Bake in the preheated oven for 22-27 minutes, or until the tops are golden brown, the biscuits have puffed up, and the centers between biscuits no longer appear wet or doughy.
12. Finish with Butter: Remove the biscuits from the oven and immediately brush the tops generously with the melted unsalted butter for extra richness and flavor.
13. Serve Warm: Serve the biscuits warm to enjoy their full buttery, cinnamon-sugar crunch and juicy blueberry bursts.

Notes

• Use cold butter and keep it chilled until incorporation to ensure a flaky biscuit texture.
• Do not overmix the dough to prevent tough biscuits; gentle folding is key.
• If using frozen blueberries, add them directly without thawing to avoid excess moisture.
• The cast-iron skillet helps create an even bake and crispy crust, but a similar sized round baking pan can be used.
• These biscuits are best enjoyed fresh and warm but can be stored in an airtight container for up to 2 days.

Keywords: blueberry biscuits, cinnamon sugar biscuits, cathead biscuits, breakfast biscuits, southern biscuits, blueberry breakfast, baked biscuits