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Delish Blueberry Cinnamon Cathead Biscuits

Delish Blueberry Cinnamon Cathead Biscuits

Big, tender Southern-style cathead biscuits folded with juicy blueberries and warm cinnamon, brushed with butter, and finished with a sparkly cinnamon-sugar crust—no rolling, just scoop and bake.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cup all-purpose flour
  • 0.25 cup granulated sugar for dough
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon for dough
  • 0.5 cup unsalted butter cold, cubed
  • 1.25 cup buttermilk very cold
  • 1 teaspoon vanilla extract
  • 1.5 cup fresh blueberries patted dry
  • 1 teaspoon lemon zest optional
  • 0.25 cup granulated sugar for cinnamon-sugar topping
  • 1 teaspoon ground cinnamon for cinnamon-sugar topping
  • 2 tablespoon unsalted butter melted, for brushing

Instructions

Preparation Steps

  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • In a large bowl whisk together flour, 0.25 cup sugar (for dough), baking powder, baking soda, salt, and 1.0 teaspoon cinnamon (for dough).
  • Cut in the cold cubed butter with a pastry cutter or your fingertips until pea-sized bits remain and the mixture looks crumbly.
  • Gently toss in blueberries and lemon zest to coat with the flour mixture.
  • Make a well and add buttermilk and vanilla. Stir with a fork just until a shaggy, sticky dough forms; do not overmix.
  • Using a 0.5 cup scoop or measuring cup, drop 8 tall mounds of dough onto the prepared sheet, spacing about 2 inches apart.
  • In a small bowl mix 0.25 cup sugar and 1.0 teaspoon cinnamon (topping). Brush biscuit tops with melted butter, then sprinkle generously with the cinnamon-sugar.
  • Bake until golden on top and set in the centers, about 18 to 22 minutes. Rotate the pan once for even browning.
  • Cool 5 minutes on the sheet. Serve warm—great with honey or a drizzle of cream.

Notes

For frozen blueberries, use them straight from the freezer and toss quickly into the flour to prevent bleeding. If your dough looks dry, add a splash of buttermilk; if too wet, dust lightly with flour. Handle the dough minimally for the tallest, tender biscuits.