Ingredients

⅓ cup (67 g) light brown sugar, packed

1 teaspoon cinnamon

1 cup (2 sticks / 227 g) salted butter, grated and cold

4 cups (500 g) all-purpose flour

2 tablespoons granulated sugar

½ teaspoon baking soda

2 tablespoons baking powder

2 cups (480 ml) buttermilk

1 cup (130 g) fresh or frozen blueberries

3 tablespoons heavy cream

2 tablespoons unsalted butter, melted

Instructions

Step 1: Preheat your oven to 450°F. Spray a 12-inch cast-iron skillet or a large round baking pan with baking spray to prepare for baking.

Step 2: Grate the cold salted butter using the fine side of your grater onto a piece of parchment paper. Place it in the freezer while you prepare the other ingredients for about 5 minutes.

Step 3: In a small bowl, mix the light brown sugar and cinnamon. Sprinkle 1 tablespoon of this cinnamon sugar mixture evenly into the bottom of the prepared pan, reserving the rest for later.

Step 4: In a large bowl, whisk together the flour, granulated sugar, baking soda, and baking powder.

Step 5: Using a fork, incorporate the grated butter into the dry ingredients until well combined but still chunky.

Step 6: Pour in the buttermilk and stir until mostly combined. Then, gently fold the dough over itself a few times with your hands until the dough is sticky and no dry bits remain. If needed, add 1-2 tablespoons more buttermilk to reach the right consistency.

Step 7: Gently fold in the blueberries, making sure they are evenly distributed without breaking them. If using frozen blueberries, do not thaw before adding.

Step 8: Divide the dough into 7 equal portions, about 1 cup (7 ounces) each, and shape each into a rough ball.

Step 9: Arrange 6 dough balls around the edge of the pan and place 1 in the center, making sure the balls are touching but not stacked.

Step 10: Brush the tops of the dough balls with heavy cream, then evenly sprinkle the remaining cinnamon sugar mixture over them.

Step 11: Bake for 22 to 27 minutes or until the tops are golden brown, biscuits are puffed, and the centers between the biscuits no longer look wet or doughy.

Step 12: Remove from the oven and immediately brush the tops with melted unsalted butter. Serve warm for the best flavor and texture.

Tips & Variations

Use fresh blueberries in season for the best flavor, or frozen blueberries straight from the freezer to avoid bleeding into the dough.

For an extra crunch, sprinkle chopped pecans along with the cinnamon sugar topping before baking.

If you prefer a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use vegan butter alternatives.

Grating the butter instead of cutting it in helps create flakier biscuits with a tender crumb.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries without thawing. This helps prevent the dough from becoming too wet and keeps the berries from bleeding too much color into the dough.

What makes a biscuit a “cathead” biscuit?

“Cathead” refers to the size of the biscuit, roughly the size of a cat’s head—much larger than typical biscuits. These biscuits are generously sized and perfect for hearty servings.