Description
Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are an indulgent breakfast delight. These fluffy, golden biscuits are packed with fresh blueberries and fragrant cinnamon, creating a perfect balance of flavor and texture. Topped with luxurious whipped salted vanilla bean butter, they transform any morning into a special occasion. Ideal for brunch or as a cozy snack, these biscuits are sure to impress your family and friends.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1/2 cup fresh blueberries
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsalted butter (melted)
- 1/2 cup milk
- For Whipped Salted Vanilla Bean Butter: 1/2 cup unsalted butter (softened), 1 tbsp vanilla bean paste, pinch of salt
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, mix sourdough starter and milk until smooth; then add melted butter.
- Gently fold in blueberries without smashing them.
- Scoop about half-cup portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 15-20 minutes until golden brown and fragrant.
- For the whipped butter, beat softened butter with vanilla bean paste until fluffy. Serve on warm biscuits.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 5g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg