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Delish Blueberry Cinnamon Cathead Biscuits

Delish Blueberry Cinnamon Cathead Biscuits

Extra-large, tender Southern cathead biscuits studded with juicy blueberries, scented with cinnamon, and finished with a buttery cinnamon-sugar crust. Quick one-bowl method—no rolling or cutting required.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 3 cup all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 tablespoon granulated sugar for the dough
  • 1.5 teaspoon ground cinnamon for the dough
  • 6 tablespoon unsalted butter cold and cubed
  • 1.5 cup buttermilk cold
  • 1.5 cup fresh blueberries pat dry; frozen can be used without thawing
  • 2 tablespoon unsalted butter melted, for brushing
  • 2 tablespoon granulated sugar for topping
  • 1 teaspoon ground cinnamon for topping

Instructions

Preparation Steps

  • Preheat oven to 450°F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cinnamon.
  • Cut in the cold cubed butter with a pastry cutter or fingertips until pea-sized bits remain and the mixture looks sandy.
  • Gently fold in blueberries to coat them with flour.
  • Pour in the cold buttermilk and fold with a spatula just until a shaggy dough forms. If very dry, drizzle in a bit more buttermilk 1.0 tablespoon at a time; do not overmix.
  • Using a large scoop or 0.5 cup measure, drop 8 tall mounds of dough onto the prepared sheet, spacing them apart.
  • Stir together topping sugar and cinnamon. Brush biscuit tops with melted butter, then sprinkle generously with the cinnamon sugar.
  • Bake until deep golden and set in the center, about 16 to 20 minutes (about 18 minutes for most ovens). Cool 5 minutes and serve warm.

Notes

For the tallest biscuits, keep everything cold and handle the dough as little as possible. If using frozen blueberries, add them straight from the freezer and extend bake time by 1 to 2 minutes. Leftovers keep covered at room temperature for 1 day; rewarm briefly in the oven for best texture.