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Blueberry Cinnamon Crunch Cathead Biscuits Recipe

★★★★★

4.6 from 50 reviews
  • Author: Elara
  • Total Time: 40 minutes
  • Yield: 7 large biscuits 1x
  • Diet: Vegetarian

Description

These Blueberry Cinnamon Crunch Cathead Biscuits are large, fluffy, and bursting with fresh blueberries, topped with a sweet cinnamon crunch. Perfect for breakfast, brunch, or a cozy snack, these biscuits combine the best of tender crumb and crispy cinnamon sugar topping, baked to golden perfection in a cast-iron skillet.

Ingredients

Scale

For the Cinnamon Sugar

  • ⅓ cup (67 g) light brown sugar, packed
  • 1 teaspoon cinnamon

For the Biscuits

  • 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

For Topping

  • 3 tablespoons heavy cream
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 450°F (232°C). Spray a 12-inch cast-iron skillet or a large round baking pan with baking spray to prevent sticking.
  2. Grate and chill butter: Using the fine side of a grater, grate the cold salted butter onto a piece of parchment paper. Place the parchment with grated butter into the freezer for about 5 minutes while you prepare other ingredients.
  3. Mix cinnamon sugar: In a small bowl, combine the light brown sugar and cinnamon to create the cinnamon sugar mix.
  4. Sprinkle cinnamon sugar in pan: Sprinkle 1 tablespoon of the cinnamon sugar mixture evenly into the bottom of the prepared baking pan. Set aside the remaining cinnamon sugar for topping the biscuits later.
  5. Whisk dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and baking powder to combine well.
  6. Incorporate grated butter: Using a fork, work the chilled grated butter into the dry ingredients until the mixture resembles coarse crumbs.
  7. Add buttermilk: Pour the buttermilk into the mixture and stir until mostly combined. Then, gently fold the dough over itself a few times with your hands until the dough is sticky and there are no dry patches. If the dough seems too dry, add 1-2 tablespoons more buttermilk.
  8. Add blueberries: Gently fold the fresh or frozen blueberries into the dough, being careful not to overmix. If using frozen blueberries, do not thaw before adding.
  9. Divide and shape dough: Divide the dough into 7 equal portions, about 1 cup or 7 ounces each. Shape each portion gently into a rough ball.
  10. Arrange dough in pan: Place 6 balls of dough evenly spaced around the edge of the prepared pan and 1 ball in the center, making sure they are touching but not stacked.
  11. Brush with cream and sprinkle cinnamon sugar: Brush the tops of the dough balls evenly with heavy cream, then sprinkle the reserved cinnamon sugar mixture over the tops.
  12. Bake biscuits: Bake in the preheated oven for 22 to 27 minutes. The biscuits should be puffed up, tops golden brown, and the centers between the biscuits no longer appear wet or doughy.
  13. Finish with melted butter: Once baked, remove the biscuits from the oven and immediately brush the tops with melted unsalted butter for added flavor and shine.
  14. Serve warm: Serve the blueberry cinnamon crunch cathead biscuits warm for the best flavor and texture experience.

Notes

  • Using a cast-iron skillet helps achieve a crispy bottom and even baking.
  • Do not overmix the dough once blueberries are added to avoid breaking them and unwanted juice coloring the dough too much.
  • If you prefer, frozen blueberries can be used without thawing to prevent the dough from getting too wet.
  • Feel free to adjust cinnamon quantity in the sugar mix for more or less spice.
  • These biscuits are best enjoyed fresh but can be reheated gently in an oven or toaster oven.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Blueberry biscuits, Cinnamon crunch biscuits, Cathead biscuits, Breakfast muffins, Buttermilk biscuits, Sweet biscuits, Cast iron skillet biscuits

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Find it online: https://kitchenflavorspot.com/blueberry-cinnamon-crunch-cathead-biscuits-recipe/