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Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter

Blueberry Cinnamon Crunch Sourdough Cathead Biscuits Recipe

Delight in these Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter for a sweet and savory breakfast experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 biscuits
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 cups cake flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice or cinnamon optional
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
Wet Ingredients
  • 12 tbsp salted butter cold and grated
  • 1 cup buttermilk
  • 2 tbsp pumpkin puree
  • 3 tbsp heavy cream or buttermilk for brushing
Cinnamon Sugar Topping
  • 1/2 cup brown sugar
  • 2 tbsp cinnamon
Flavor Additions
  • 1/2 cup salted butter at room temperature
  • 1/4 cup smooth almond butter
  • 3 tbsp maple syrup
  • a pinch salt

Equipment

  • 10-inch cast iron skillet

Method
 

Biscuit Preparation
  1. Preheat oven to 425F. Lightly grease a 10” cast iron skillet or large round baking pan with butter; set aside.
  2. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, pumpkin pie spice or cinnamon, sugar, and salt.
  3. Add in the grated butter, and mix to coat.
  4. Make a well in the center of the mixture, and pour in the buttermilk and pumpkin puree. Mix with a wooden spoon, then use your hands to knead and fold the dough over itself a couple of times until combined.
  5. Use a ½ cup measuring cup to scoop the dough and place in the prepared skillet or pan.
  6. Combine the brown sugar and cinnamon together in a small bowl for the cinnamon sugar topping.
  7. Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with the cinnamon and brown sugar mixture.
  8. Bake for 20-25 minutes, or until fluffy and golden brown.
Salted Caramel Butter Preparation
  1. While baking, make the salted caramel butter by adding all of the ingredients to a medium bowl and whip/beat until well combined and fluffy.
  2. Serve the biscuits warm with the salted caramel butter.

Nutrition

Serving: 1biscuit

Notes

For best results, use cold, grated butter to achieve a flaky texture and avoid over-kneading the dough. Customize by adding different fruits or nuts as desired.

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