Delish Blueberry Cinnamon Cathead Biscuits

I made these as a peace offering to my family after I tried “just eyeballing” biscuit dough last weekend and produced something between a hockey puck and a doorstop. Enter cathead biscuits: giant, fluffy, intentionally rustic biscuits the size of a cat’s head (don’t ask me who named them; I wasn’t invited to that meeting). These are loaded with blueberries and a cinnamon-sugar situation that makes your kitchen smell like a bakery that also believes in second chances. They’re tender, buttery, and they practically sing when you tear them open. If you’re a person who feels morally opposed to tiny food, hello, your biscuit has arrived.

Last Sunday, my husband wandered in mid-recipe, peered at the mixing bowl like it owed him money, and asked if the dough was supposed to look “that… shaggy.” The kids were lobbying for chocolate chips, the dog was lobbying for gravity to work faster on the butter, and I realized—yes—that pan is too small. Did I get a bigger one? Absolutely not. I shoehorned the dough in like it was a suitcase before a red-eye. The biscuits still puffed up like blueberry pillows, and my husband apologized with his mouth full, which is my love language.

Time-Saving Hacks

– Swap the pastry cutter for frozen butter grated on the big holes of a box grater. Slightly chaotic, very effective.
– Mix dry ingredients the night before, then toss in blueberries and cream in the morning like you’re on a cooking show with a hard out.
– Line your pan with parchment so you can pull the whole biscuit situation out like a treasure map and skip scrubbing.
– Use a large cookie scoop. Is it for cookies? Sure. Is it perfect for cathead biscuits? Also yes.
– Melted butter brushed on top counts as “glaze” when you’re tired. Add cinnamon sugar and call it a day.

Serving Ideas

– With salted butter and honey if you want sweet-with-sweet and a little drama.
– Slathered in lemony mascarpone because you’re fancy for exactly eight minutes.
– Side of bacon or sausage for the “balance” (that’s what we’re calling it).
– Serve warm with coffee. Serve with wine if the kids drove you nuts. I don’t make the rules, I just pour.
– Or just stand at the counter eating one over the sink like a feral raccoon. Zero judgment.

What to Serve It With

– Crispy bacon, maple sausage, or a ham-and-egg situation wedged right in the middle.
– A big fruit salad so you can tell yourself this is health.
– Yogurt with a spoonful of jam. Double berries, double fun.
– Strong coffee, chai, or cold brew if it’s “don’t talk to me yet” o’clock.
– For brunch: a cheesy scramble and a simple arugula salad with lemon. Contrast is cute.

✔Tips & Mistakes

– Keep everything cold. Warm butter = sad, flat biscuits.
– Don’t overmix. When the dough looks messy and a little wet, you’re doing it right.
– If your blueberries are extra juicy, toss them in a teaspoon of flour before folding. Less smurf-blue streaking, more pockets of joy.
– Pan too small? Space the biscuits a little so they rise high. Pan too big? Scoot them closer so they puff together like besties.
– Brush tops with cream or butter for golden drama. Skip it if you like pale and mysterious.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp up to 24 hours, then fridge in an airtight container for 3–4 days.
– Reheat in a 350°F oven for 6–8 minutes, or air fryer for 3–4, until steamy inside.
– Freeze baked biscuits up to 2 months. Thaw on the counter, then revive with a hot oven and a butter brush. Always the butter brush.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Swap blueberries for blackberries, raspberries, or chopped strawberries.
– Add orange zest instead of lemon, or go rogue with vanilla bean paste.
– Use half whole-wheat flour for nuttier flavor (add an extra tablespoon of cream if the dough looks dry).
– Sprinkle coarse sugar and extra cinnamon on top before baking for bakery sparkle.
– Feeling savory? Ditch the cinnamon, add cheddar and chives. Breakfast sandwich destiny unlocked.

Frequently Asked Questions

Delish Blueberry Cinnamon Cathead Biscuits

Giant, tender Southern-style cathead biscuits loaded with juicy blueberries and warm cinnamon, finished with a buttery cinnamon-sugar crust. One bowl, quick to make, perfect for breakfast or dessert.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 33 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 3 cups all-purpose flour
• ▢ 2 tablespoons granulated sugar for dough
• ▢ 1 tablespoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon ground cinnamon for dough
• ▢ 0.75 cup unsalted butter cold, cut into small cubes
• ▢ 1.5 cups buttermilk cold
• ▢ 1 teaspoon vanilla extract optional
• ▢ 1 teaspoon lemon zest optional
• ▢ 1.5 cups fresh blueberries or frozen; do not thaw
• ▢ 2 tablespoons granulated sugar for topping
• ▢ 0.5 teaspoon ground cinnamon for topping
• ▢ 2 tablespoons unsalted butter melted, for brushing

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large baking sheet with parchment paper.
• In a large bowl, whisk flour, 2 tablespoons sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
• Cut in the cold cubed butter with a pastry cutter or fingertips until pea-sized bits remain and some flour is still dry.
• Gently fold in the blueberries so they’re lightly coated in the flour mixture.
• Make a well and pour in the cold buttermilk, vanilla, and lemon zest. Stir just until a shaggy, slightly sticky dough forms; do not overmix.
• Using a 0.5-cup scoop or measuring cup, drop 8 large mounds of dough onto the prepared sheet, spacing them about 2 inches apart.
• Stir together the remaining 2 tablespoons sugar and 0.5 teaspoon cinnamon; sprinkle evenly over the biscuits.
• Bake until tall and deep golden on the edges, 15 to 18 minutes.
• Brush hot biscuits with the melted butter. Let stand 5 minutes before serving warm.

Notes

Keep ingredients cold for maximum lift. If dough seems dry, add a splash more buttermilk; if too sticky, lightly flour your hands. For frozen blueberries, use straight from the freezer. Store leftovers loosely covered at room temperature up to 2 days; rewarm at 300°F for 5 to 7 minutes.