Description
Wake up to the irresistible aroma of blueberry cinnamon crunch sourdough cathead biscuits, perfectly paired with whipped salted vanilla bean butter. These fluffy, golden-brown biscuits feature juicy blueberries and a dash of warm cinnamon, making them an ideal treat for family breakfasts or brunch gatherings. Easy to prepare and bursting with flavor, this recipe will quickly become a favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup cold unsalted butter (cubed)
- 1 cup sourdough starter (active)
- 1 cup fresh blueberries (or frozen)
- 1/4 cup heavy whipping cream
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Gently fold in the sourdough starter and blueberries until just combined.
- Drop generous spoonfuls of dough onto a lined baking sheet.
- Bake for 15-20 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 5g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: For added texture, consider swapping blueberries with raspberries or chocolate chips. Brush tops with melted butter before baking for a crunchy finish. Store leftover biscuits in an airtight container at room temperature for up to two days and reheat at 350°F for optimal freshness.