Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter
Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are the ultimate indulgence for any breakfast or brunch. These fluffy, buttery biscuits are packed with juicy blueberries and accented with a warm hint of cinnamon. Topped with rich, whipped salted vanilla bean butter, they transform into a decadent treat that will impress your family and friends. Perfectly baked to golden perfection, these biscuits are not just comfort food; they are a delightful experience for your taste buds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 8 biscuits 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough starter (active)
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 2 tsp ground cinnamon
- 1/2 cup unsalted butter (melted)
- 1/4 cup vanilla bean paste
- 1/4 cup powdered sugar
- 1/4 tsp salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Add the sourdough starter and melted butter; mix until just combined.
- Gently fold in the blueberries without squishing them.
- Scoop large dollops of dough onto the prepared baking sheet.
- Bake for 15-20 minutes until golden brown.
Nutrition
- Serving Size: 1 biscuit (80g)
- Calories: 290
- Sugar: 9g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: For added flavor, swap blueberries for raspberries or mix in chocolate chips. Ensure your butter is cold for fluffier biscuits, and let the dough rest before baking for optimal height.