Jump to Recipe Print RecipeAs the morning sun filtered through my kitchen window, I had this delightful realization: homemade biscuits are the ultimate comfort food. These Blueberry Cinnamon Crunch Sourdough Cathead Biscuits are a game changer for breakfast or brunch. With no rolling required and a prep time that practically flies by, they’re perfect for those busy weekends when you crave something special. Each bite reveals a fluffy, tender interior infused with juicy blueberries and a subtle tang from sourdough discard, all enveloped in a crunchy cinnamon sugar crust. The best part? They’re simply irresistible when served warm with whipped salted vanilla bean butter and a drizzle of honey. Ready to elevate your mornings with this delicious, easy-to-make recipe? Let’s dive in and create some cozy indulgence together! Why are these biscuits a must-try? Homemade Delight: These Blueberry Cinnamon Crunch Sourdough Cathead Biscuits are a warm hug in every bite, setting the perfect tone for your mornings. Effortless Preparation: With no rolling or complex techniques involved, even kitchen novices can whip up this crowd favorite. Bursting with Flavor: Juicy blueberries combined with a crunchy cinnamon sugar topping create a symphony of taste that’s hard to resist. Versatile Enjoyment: Serve them warm with whipped salted vanilla bean butter or drizzle with honey for an extra layer of indulgence. Time-Saving: Prepare in just minutes and indulge in freshly baked goodness without a fuss, allowing you more time to savor your cozy mornings. For a delightful finishing touch, consider pairing with a Lemon Blueberry Shortbread for a delightful brunch spread! Blueberry Cinnamon Crunch Ingredients For the Biscuit Base • All-purpose flour – Provides structure; substitute with gluten-free flour for a gluten-free version. • Cake flour – Enhances tenderness; use homemade cake flour by mixing all-purpose flour with cornstarch. • Granulated sugar – Adds sweetness to balance flavors. • Baking powder – Acts as a leavening agent for fluffiness. • Baking soda – Works in harmony with sourdough for rising. • Salt – Balances the sweetness for a well-rounded flavor. For the Wet Ingredients • Salted butter – Adds richness and flavor; keep it cold for a flaky texture. • Buttermilk – Introduces moisture and tang; substitute with a mixture of milk and vinegar if needed. • Sourdough discard – Gives a subtle tang and moisture; Greek yogurt can also be used as a substitute. For the Flavor • Fresh or frozen blueberries – Bursts of juiciness and flavor; frozen blueberries can go in directly from the freezer. • Brown sugar – Enhances flavors with deeper sweetness. • Cinnamon – Infuses warmth and delicious flavor. • Vanilla bean paste – Offers depth of flavor; substitute with vanilla extract if necessary. For Serving • Honey or raw honeycomb – A delightful addition for serving that enhances sweetness. • Flaky sea salt – A finishing touch to amplify flavors when serving. Indulge in the delightful sweetness of Blueberry Cinnamon Crunch with these simple ingredients—perfect for an easy yet special breakfast or brunch! Step‑by‑Step Instructions for Blueberry Cinnamon Crunch Step 1: Preheat and Prepare Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. As the oven warms up, gather your mixing bowls and measuring cups, setting up your kitchen for a smooth baking experience with these delightful Blueberry Cinnamon Crunch biscuits. Step 2: Combine Dry Ingredients In a large mixing bowl, whisk together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, and salt. This blend of dry ingredients forms the base for your biscuits. Ensure there are no lumps while mixing to promote an even rise in the oven. Take a moment to admire the powdery blend—this is the foundation of your fluffy biscuits! Step 3: Cut in the Butter Take cold salted butter and cut it into the dry mixture using a pastry cutter or fork until the texture resembles coarse crumbs. This step is crucial for achieving that flaky texture in your Blueberry Cinnamon Crunch biscuits. Keep an eye out for that sandy consistency, indicating that the butter is well incorporated without overmixing. Step 4: Mix in the Wet Ingredients Pour in the buttermilk and sourdough discard into the crumbly mixture, gently stirring until just combined. Be careful not to overwork the dough—you want it to be slightly lumpy. This mixture will provide the moisture and tang that makes these biscuits extra special. Embrace the unique scent of sourdough as you combine these key ingredients. Step 5: Fold in the Blueberries Gently fold in the fresh or frozen blueberries, ensuring they are evenly distributed without crushing them. This will add delightful bursts of juiciness to your Blueberry Cinnamon Crunch biscuits. Visualize those vibrant blueberries hidden throughout the dough, ready to release their juicy goodness as the biscuits bake. Step 6: Portion the Dough Using a large scoop, portion out dollops of the biscuit dough onto the prepared baking sheet, leaving space between each scoop to allow for expansion. The shape of the portions should be rustic—these cathead biscuits are meant to be homey and comforting. Enjoy the sight of plump scoops of dough awaiting their transformation in the oven. Step 7: Add Crunchy Topping In a small bowl, mix together brown sugar and cinnamon, then generously sprinkle this mixture over the tops of each biscuit. This topping will create a delightful crunchy layer on your Blueberry Cinnamon Crunch biscuits, enhancing their sweetness and inviting aroma as they bake. Visualize the golden crust that will form while they bake! Step 8: Bake to Perfection Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the biscuits are deeply golden brown. Keep an eye on them through the oven door; they should rise beautifully and develop a crisp, flavor-packed crust. The tantalizing smell wafting through your kitchen will signal the yumminess to come! Step 9: Cool and Serve Once baked to a golden finish, remove the biscuits from the oven and let them cool slightly on the baking sheet. When they’re warm, serve these Blueberry Cinnamon Crunch biscuits with whipped salted vanilla bean butter, a drizzle of honey, and a sprinkle of flaky sea salt for your ultimate breakfast treat. The warmth and aroma will make it impossible to resist! Make Ahead Options These Blueberry Cinnamon Crunch Sourdough Cathead Biscuits are perfect for meal prep, making your mornings just a little easier! You can prepare the biscuit dough up to 24 hours in advance; simply cover and refrigerate it. For longer storage, scoop the unbaked biscuits onto a baking sheet and freeze them for up to 3 months. When you’re ready to enjoy, bake them directly from the freezer, adding an extra few minutes to the baking time for best results. Just remember to avoid overworking the dough to maintain that flaky texture. With these simple make-ahead tips, you’ll have warm, homemade biscuits ready when you need them! What to Serve With Blueberry Cinnamon Crunch Sourdough Cathead Biscuits Indulging in these flaky, flavorful biscuits opens up a world of delicious pairings that can elevate your breakfast or brunch experience. Whipped Salted Vanilla Bean Butter: Creamy and rich, this buttery spread enhances the flavor of the biscuits, making each bite truly indulgent. Honey Drizzle: A simple pour of honey brings natural sweetness that complements the tanginess of sourdough, creating a delightful harmony of flavors. Fruity Yogurt Parfait: Layered with fresh fruits and crunchy granola, it adds a refreshing element that balances the richness of the biscuits. Fresh Fruit Salad: A mix of seasonal fruits brightens your meal, offering a juicy contrast and delightful freshness that pairs well with the biscuits. Golden Roasted Potatoes: Crispy and savory, they provide a hearty side that rounds out your breakfast table beautifully. Savory Bacon or Sausage: The salty crunch of bacon or sausage adds a savory bite, contrasting perfectly with the sweet blueberries in your biscuits. Fluffy Scrambled Eggs: Soft and creamy, they make a wonderful base for piling up biscuits and drizzling with honey, blending flavors seamlessly. Iced Coffee or Herbal Tea: A refreshing beverage complements the warm biscuits, providing a perfect sip alongside your delicious bites. Chocolate Hazelnut Spread: For a sweet treat, spread on a warm biscuit, this indulgent spread is sure to ignite joy at the breakfast table. Mini Blueberry Muffins: Going all-out with a blueberry theme? Add these for a delicious twist on your brunch spread, maintaining that juicy flavor profile. Blueberry Cinnamon Crunch Variations Feel free to explore these delightful twists that will allow you to personalize these scrumptious biscuits to your heart’s content! Raspberry Swap: Simply replace blueberries with fresh or frozen raspberries for a tangy twist. The tartness beautifully complements the sweetness of the cinnamon topping! Chocolate Delight: Swap out the blueberries for chocolate chips to create a decadent treat. A warm, gooey chocolate nugget hidden inside each biscuit is pure bliss! Zesty Lemon: Add a tablespoon of lemon zest to the dough for a refreshing citrus kick. The bright flavor will lighten up your morning and brighten your mood! Nutty Crunch: Fold in chopped pecans or walnuts for added texture and nuttiness. They’ll provide a heartiness that pairs deliciously with the sweet biscuit. Maple Glaze: Drizzle a maple syrup glaze on top after baking for a sweet, rich finish. It adds a delightful sweetness that feels cozy and indulgent! Spicy Cinnamon: For an extra flavor punch, include a dash of cayenne or nutmeg to the cinnamon sugar topping. It adds warmth and depth to each bite. Dairy-Free Option: Substitute buttermilk with almond milk mixed with a tablespoon of vinegar for a dairy-free version. They will still be fluffy and delightful! Extra Crunch: Add oats to the biscuit dough for a hearty texture. Oats give added fiber and a chewy bite, perfect for a wholesome breakfast. For a fresh burst of flavor, consider pairing these biscuits with a delightful Lemon Blueberry Shortbread for a well-rounded brunch experience that your guests will adore! Enjoy customizing your Blueberry Cinnamon Crunch! Expert Tips for Blueberry Cinnamon Crunch Cold Butter Is Key: Using cold salted butter is essential for creating that desired flaky texture. Make sure it’s straight from the fridge! Gentle Mixing: When combining the wet and dry ingredients, stir just until combined to avoid overworking the dough, which can make biscuits tough. Space It Out: Leave ample space between scoops on the baking sheet. This allows the Blueberry Cinnamon Crunch biscuits to expand and rise beautifully while baking. Perfect Baking Time: Keep an eye on the biscuits as they bake; a golden-brown exterior indicates they are perfectly done. Avoid underbaking for optimal crunch. Warm for Serving: Serve these biscuits warm for the best taste and texture. The combination of melted butter and honey enhances their flavor splendidly! Storage Tips for Blueberry Cinnamon Crunch Room Temperature: Store leftover biscuits in an airtight container at room temperature for up to 2 days to maintain freshness. Fridge: To extend their life, you can refrigerate the biscuits for up to 4-5 days. Just ensure they’re well-wrapped to prevent drying out. Freezer: If you want to enjoy these biscuits later, freeze them for up to 2 months. Be sure to wrap them tightly in plastic wrap and a layer of aluminum foil. Reheating: To enjoy your biscuits again, reheat them in the oven at 350°F (175°C) for about 10 minutes, allowing the Blueberry Cinnamon Crunch to regain its warmth and softness. Blueberry Cinnamon Crunch Sourdough Cathead Biscuits Recipe FAQs How do I select the right blueberries for this recipe? Absolutely! Whether you choose fresh or frozen blueberries, look for ones that are plump and vibrant in color. If using fresh, avoid any with dark spots or softness, as these can indicate overripeness. For frozen blueberries, there’s no need to thaw them; simply add them straight from the freezer to keep your dough cold and prevent discoloration. What’s the best way to store leftover biscuits? Very good question! To keep those delightful Blueberry Cinnamon Crunch biscuits fresh, store them in an airtight container at room temperature for up to 2 days. If you plan on keeping them longer, refrigerate them for 4-5 days in a well-sealed container. Just be sure they’re completely cool before sealing to avoid moisture buildup. Can I freeze these biscuits? How? You can absolutely freeze these biscuits! For best results, scoop the unbaked dough onto a baking sheet lined with parchment paper and freeze them until solid. Then, transfer the frozen dough balls to a plastic bag or airtight container for up to 2 months. When you’re ready to bake, no need to thaw! Simply place them straight from the freezer onto a baking sheet, adding a few extra minutes to your baking time. What should I do if the dough is too sticky? If you find that your dough is overly sticky, don’t worry! You can either dust the dough with a bit more all-purpose flour until it reaches a manageable consistency. Be careful, though; you don’t want to overwork it. Another option is to chill the dough in the refrigerator for about 15-20 minutes, which can also help firm it up a bit before scooping. Are these biscuits pet-friendly or allergen-free? It’s great that you’re considering dietary needs! These biscuits contain several ingredients that may not be suitable for pets, especially dairy, so it’s best to keep them away from your furry friends. If you’re looking for allergen alternatives, you can substitute all-purpose flour with a gluten-free alternative and use dairy-free butter or a plant-based milk and vinegar mix to create a dairy-free version. Always check ingredient labels for other potential allergens! Can I make these biscuits ahead of time? Absolutely! To save time in the morning, unbaked scooped biscuits can be frozen. Just remember to add a few extra minutes to your baking time when you’re ready to bake them straight from the freezer. This little trick lets you enjoy fresh-baked biscuits even on your busiest mornings without any hassle! Fluffy Blueberry Cinnamon Crunch Biscuits to Delight Mornings Blueberry Cinnamon Crunch Biscuits are the perfect homemade comfort food for breakfast or brunch, combining juicy blueberries with a crunchy cinnamon sugar crust. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 25 minutes minsTotal Time 40 minutes mins Servings: 8 biscuitsCourse: BreakfastCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Biscuit Base2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.1 cup Cake flour Use homemade cake flour by mixing all-purpose flour with cornstarch.2 tablespoons Granulated sugar Adds sweetness to balance flavors.1 tablespoon Baking powder Acts as a leavening agent for fluffiness.1 teaspoon Baking soda Works in harmony with sourdough for rising.0.5 teaspoon Salt Balances the sweetness for a well-rounded flavor.For the Wet Ingredients0.5 cup Salted butter Keep it cold for a flaky texture.0.75 cup Buttermilk Substitute with a mixture of milk and vinegar if needed.0.5 cup Sourdough discard Gives a subtle tang; Greek yogurt can also be used as a substitute.For the Flavor1 cup Fresh or frozen blueberries Frozen blueberries can go in directly from the freezer.0.25 cup Brown sugar Enhances flavors with deeper sweetness.1 teaspoon Cinnamon Infuses warmth and delicious flavor.1 teaspoon Vanilla bean paste Substitute with vanilla extract if necessary.For Serving0.25 cup Honey or raw honeycomb Enhances sweetness when serving.1 teaspoon Flaky sea salt A finishing touch to amplify flavors. Equipment ovenMixing BowlsMeasuring Cupsbaking sheetparchment paperPastry Cutter Method Step-by-Step Instructions for Blueberry Cinnamon CrunchPreheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.In a large mixing bowl, whisk together all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, and salt.Cut in the cold salted butter into the dry mixture until the texture resembles coarse crumbs.Pour in the buttermilk and sourdough discard, gently stirring until just combined.Gently fold in the blueberries.Using a large scoop, portion out dollops of the dough onto the prepared baking sheet.Mix together brown sugar and cinnamon, then sprinkle over the tops of each biscuit.Bake for 20-25 minutes, or until deeply golden brown.Let cool slightly, then serve with whipped salted vanilla bean butter, honey, and flaky sea salt. Nutrition Serving: 1biscuitCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesStore leftovers in an airtight container for up to 2 days at room temperature; refrigerate for 4-5 days, or freeze for up to 2 months. Tried this recipe?Let us know how it was!
