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
