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Delish Blueberry Cinnamon Cathead Biscuits

Delish Blueberry Cinnamon Cathead Biscuits

Sky-high, tender cathead biscuits studded with juicy blueberries and finished with a crunchy cinnamon-sugar top. Fluffy inside, crisp outside, and irresistibly buttery.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon for the dough
  • 0.75 cup cold unsalted butter cut into small cubes
  • 1.5 cup cold buttermilk shake well before measuring
  • 1.5 cup fresh blueberries pat very dry to reduce bleeding
  • 1 teaspoon vanilla extract optional
  • 2 tablespoon turbinado sugar for topping
  • 0.5 teaspoon ground cinnamon for topping
  • 2 tablespoon unsalted butter melted, for brushing

Instructions

Preparation Steps

  • Preheat oven to 450°F. Line a large cast-iron skillet or baking sheet with parchment paper.
  • In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and 1.0 teaspoon cinnamon.
  • Cut in the cold cubed butter with a pastry cutter or fingertips until pea-sized bits remain. Work quickly to keep the butter cold.
  • Stir the vanilla into the cold buttermilk. Make a well in the flour mixture and pour in the buttermilk. Mix with a fork just until a shaggy dough forms; do not overmix.
  • Gently fold in the blueberries with a spatula just until distributed. If any areas seem wet, sprinkle a light dusting of flour over those spots and fold once more.
  • Using a 0.5-cup scoop or lightly floured hands, portion tall mounds of dough and place them close together in the skillet or on the sheet so the sides touch.
  • In a small bowl, mix turbinado sugar with 0.5 teaspoon cinnamon. Sprinkle evenly over the tops of the biscuits.
  • Bake until deep golden on top and set in the centers, 18 to 20 minutes.
  • Brush hot biscuits with melted butter. Cool 5 minutes in the pan, then serve warm.

Notes

For extra-high rise, keep ingredients very cold and avoid overmixing. Swap blueberries for chopped strawberries or blackberries. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days; rewarm in a 300°F oven for 8 minutes.