I love making these Blueberry Cinnamon Crunch Cathead Biscuits when I want something warm, comforting, and just a little indulgent. These oversized, fluffy biscuits are filled with juicy blueberries and finished with a sweet cinnamon crunch topping. Every bite is tender, buttery, and golden brown, making them perfect for brunch or a cozy breakfast at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
⅓ cup light brown sugar, packed
1 teaspoon cinnamon
1 cup salted butter, cold and grated
4 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon baking soda
2 tablespoons baking powder
2 cups buttermilk
1 cup fresh or frozen blueberries
3 tablespoons heavy cream
2 tablespoons unsalted butter, melted
Directions
I start by preheating the oven to 450°F and spraying a 12-inch cast-iron skillet or large round baking pan with baking spray.
Using the fine side of a grater, I grate the cold butter onto parchment paper and place it in the freezer for about 5 minutes while I prepare the remaining ingredients.
In a small bowl, I mix the brown sugar and cinnamon together. I sprinkle 1 tablespoon of this mixture evenly into the bottom of the prepared pan and reserve the rest for the topping.
In a large bowl, I whisk together the flour, granulated sugar, baking soda, and baking powder. I add the grated butter and gently incorporate it with a fork until evenly distributed.
I pour in the buttermilk and stir until mostly combined. Then I use my hands to gently fold the dough over itself a few times until it becomes sticky and no dry bits remain. If needed, I add 1 to 2 tablespoons of additional buttermilk.
I gently fold in the blueberries until just incorporated. If I use frozen blueberries, I add them straight from the freezer without thawing.
I divide the dough into 7 equal portions, about 1 cup each, and gently shape them into rough balls. I arrange 6 around the edge of the pan and place 1 in the center, making sure they touch but are not stacked.
I brush the tops with heavy cream and sprinkle evenly with the remaining cinnamon sugar mixture. I bake them for 22 to 27 minutes, until the tops are golden brown and the centers no longer look doughy.
As soon as they come out of the oven, I brush the tops with melted butter and serve them warm.
Servings and Timing
Servings: 7 biscuits
Prep Time: 20 minutes
Cooking Time: 27 minutes
Total Time: 47 minutes
Calories: 520 kcal per serving
Variations
I sometimes swap the blueberries for raspberries or chopped strawberries for a slightly different flavor. When I want extra crunch, I add a tablespoon of coarse sugar to the cinnamon topping. For a citrus twist, I mix a little lemon zest into the dough to brighten the flavor. If I prefer a sweeter finish, I drizzle a simple powdered sugar glaze over the warm biscuits before serving.
Storage/Reheating
I store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. When I want to reheat, I place them in a 300°F oven for about 8 to 10 minutes to restore their warmth and texture. I avoid microwaving for too long because it can make them dense instead of fluffy.
FAQs
Can I use frozen blueberries instead of fresh?
I often use frozen blueberries, and I add them straight from the freezer without thawing to prevent excess moisture in the dough.
Why do I grate the butter?
I grate the butter to create small, evenly distributed pieces that melt during baking and create flaky, tender layers.
Can I make the dough ahead of time?
I prefer baking the biscuits right after preparing the dough, but I can refrigerate the shaped biscuits for a few hours before baking if needed.
What if I don’t have buttermilk?
I make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
How do I know when the biscuits are done?
I look for golden brown tops and check that the centers no longer appear wet or doughy. If needed, I gently lift one to ensure the bottom is nicely browned.
Conclusion
I find these Blueberry Cinnamon Crunch Cathead Biscuits to be the perfect balance of sweet, buttery, and fluffy. They feel comforting and impressive at the same time, whether I serve them for brunch, breakfast, or even dessert. Once I make them, I always look forward to that warm, cinnamon-scented bite fresh from the oven.
📖 Recipe:
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Blueberry Cinnamon Crunch Cathead Biscuits
- Total Time: 47 minutes
- Yield: 7 biscuits
- Diet: Vegetarian
Description
These Blueberry Cinnamon Crunch Cathead Biscuits are oversized, fluffy, and filled with juicy blueberries, finished with a sweet cinnamon sugar topping. Tender, buttery, and golden brown, they are perfect for brunch or a cozy breakfast.
Ingredients
⅓ cup light brown sugar, packed
1 teaspoon cinnamon
1 cup salted butter, cold and grated
4 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon baking soda
2 tablespoons baking powder
2 cups buttermilk
1 cup fresh or frozen blueberries
3 tablespoons heavy cream
2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 450°F and spray a 12-inch cast-iron skillet or large round baking pan with baking spray.
- Grate the cold butter onto parchment paper using the fine side of a grater and place it in the freezer for about 5 minutes.
- In a small bowl, mix the brown sugar and cinnamon. Sprinkle 1 tablespoon evenly into the bottom of the prepared pan and reserve the rest for topping.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and baking powder. Add the grated butter and gently mix with a fork until evenly distributed.
- Pour in the buttermilk and stir until mostly combined. Gently fold the dough over itself a few times until sticky and no dry bits remain, adding 1 to 2 tablespoons additional buttermilk if needed.
- Fold in the blueberries gently until just incorporated. If using frozen blueberries, add them straight from the freezer.
- Divide the dough into 7 equal portions, about 1 cup each, and shape into rough balls. Arrange 6 around the edge of the pan and 1 in the center so they touch but are not stacked.
- Brush the tops with heavy cream and sprinkle with the remaining cinnamon sugar mixture.
- Bake for 22 to 27 minutes, until the tops are golden brown and the centers no longer look doughy.
- Brush immediately with melted butter and serve warm.
Notes
Swap blueberries for raspberries or chopped strawberries for variation.
Add 1 tablespoon coarse sugar to the topping for extra crunch.
Mix in a little lemon zest for a citrus twist.
Drizzle with a simple powdered sugar glaze for a sweeter finish.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheat in a 300°F oven for 8 to 10 minutes to restore texture.
To substitute buttermilk, add 1 tablespoon lemon juice or vinegar to 1 cup milk and let sit 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 520 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 75 mg
