Delish Blueberry Cinnamon Cathead Biscuits

I made these blueberry cinnamon cathead biscuits on a Sunday morning because nothing says “I’m avoiding real responsibilities” like giant, flaky biscuits the size of small meteors. Cathead biscuits are old-school Southern: big, tender drop biscuits you plop into a hot pan and pretend you meant for them to look rustic. Mine get a cozy swirl of cinnamon and a scatter of blueberries that burst into gooey pockets, plus a sparkly sugar crust because I respect shine. Yes, the pan is too small. No, I won’t wash fewer dishes.

My family story with these? Picture flour in a gentle snowstorm arc across my counters while my husband swears he “lightly tapped” the bag. The kids formed a union to fight for “more blueberry density,” which is adorable until they dump the entire pint into one biscuit like it’s a blueberry piñata. The dog ate a rogue butter cube, the smoke alarm staged a cameo, and we still sat down to biscuits so good everyone forgot I used the measuring cup as a scoop and also as a hammer. Domestic chaos: 1. Me: also 1.

Time-Saving Hacks

– Use frozen blueberries straight from the bag. Don’t thaw unless purple tie-dye dough is your aesthetic.
– Grate frozen butter on the big holes of a box grater. It melts into flaky layers faster than your patience.
– Pulse the dry stuff with butter in a food processor. Will you feel slightly guilty? A little. Will you be done in 10 seconds? Yes.
– Line the skillet or sheet pan with parchment, then toss it after. Dishes avoided. Hero status achieved.
– Stir the cinnamon sugar directly into the flour instead of swirling. Chaotic good.
– Scoop dough with a greased measuring cup, smack it out like you mean it, and call those rustic ridges “intentional.”

Serving Ideas

– Slather with honey butter if your morning needs diplomacy.
– Lemon yogurt + berries on the side = “brunch.” Say “brunch” again so it tastes fancier.
– Coffee for normal mornings; mimosas if the kids drew on the dog again.
– Maple drizzle and a pinch of flaky salt for the “I saw this on a reel” crowd.
– Or just eat one over the sink like a raccoon with standards. No judgment.

What to Serve It With

– Soft scrambled eggs with chives—silky meets crumbly.
– Crispy bacon or sausage because sweet + salty = happy.
– Whipped ricotta with lemon zest and a drizzle of honey.
– Smoked salmon and cream cheese for your brunch alter ego.
– Lemon curd or a quick vanilla glaze if you’re leaning dessert-for-breakfast.

✔Tips & Mistakes

– Keep everything cold: butter, buttermilk, your soul. Warm butter = flat, sad biscuits.
– Don’t overmix. Stir just until shaggy, then stop. Overmixing gives you blueberry hockey pucks.
– Toss blueberries with a teaspoon of flour before folding to reduce bleeding. Gently. Fold like you’re tucking in a baby hedgehog.
– High heat, short bake: 450°F gets that lift and golden top.
– Crowding = steaming. Give biscuits elbow room unless you like pale sides.
– Finish with turbinado sugar for crunch. Basic? Yes. Perfect? Also yes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp: 1 day in an airtight container.
– Fridge: up to 3 days; reheat at 350°F for 6–8 minutes to revive the edges.
– Freeze baked: wrap individually, 2 months; reheat from frozen at 350°F for 10–12 minutes.
– Freeze unbaked scoops: freeze on a tray, then bag; bake from frozen, adding 3–5 minutes.

✔Variations and Substitutions

– Citrus twist: add lemon zest to the dough and a quick lemon glaze.
– Spice switch: swap cinnamon for cardamom or ginger for a cozy plot twist.
– Berry roulette: raspberries, blackberries, or chopped strawberries—use what’s hiding in the freezer.
– Add-ins: white chocolate chips, toasted pecans, or coconut flakes if you like drama.
– Dairy swaps: use full-fat coconut milk or a mix of yogurt + milk for the buttermilk.
– Gluten-free: use a good 1:1 GF blend; add an extra tablespoon of buttermilk if it feels dry.
– Make it savory-sweet: skip the cinnamon, add cheddar and black pepper, keep the blueberries if you like chaos (it slaps).

Frequently Asked Questions

Delish Blueberry Cinnamon Cathead Biscuits

Big, tender cathead biscuits packed with juicy blueberries and warm cinnamon, finished with a crackly buttery cinnamon-sugar top. Perfect for breakfast or a cozy snack.

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Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 cup all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 1 teaspoon kosher salt
• ▢ 2 tablespoon granulated sugar for dough
• ▢ 1 teaspoon ground cinnamon for dough
• ▢ 0.75 cup unsalted butter cold, cut into 0.5-inch cubes
• ▢ 1.25 cup buttermilk cold, plus more as needed
• ▢ 1.5 cup fresh blueberries freeze 10 minutes to firm up
• ▢ 1 teaspoon lemon zest finely grated
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoon unsalted butter melted, for brushing
• ▢ 1 tablespoon turbinado sugar for topping
• ▢ 0.5 teaspoon ground cinnamon for topping

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large cast-iron skillet or heavy baking sheet with parchment. Place blueberries in the freezer for 10 minutes to firm.
• In a large bowl whisk flour, baking powder, baking soda, salt, granulated sugar, and 1.0 teaspoon cinnamon until evenly combined.
• Cut in the cold cubed butter with a pastry cutter or fingers until pea-sized bits remain with some larger marble-sized pieces for extra flakiness.
• Stir the lemon zest and vanilla into the cold buttermilk. Drizzle over dry ingredients and gently mix with a fork until a shaggy dough forms with dry spots remaining.
• Gently fold in the chilled blueberries just until distributed, taking care not to crush them.
• Turn dough onto a lightly floured surface. Pat into a thick slab about 1.25 inches high. Fold the slab in thirds like a letter, then pat back to 1.25 inches to build layers.
• Using a 0.5-cup scoop or floured hands, form 8 large rustic mounds and arrange them close together in the skillet or on the sheet.
• Brush tops with melted butter. Mix turbinado sugar with 0.5 teaspoon cinnamon and sprinkle over biscuits.
• Bake 16 to 20 minutes until tall and deeply golden with set centers. Rotate the pan halfway through for even browning.
• Cool 5 minutes before serving. Enjoy warm, plain or with more butter and honey.

Notes

For extra-tall biscuits, keep all ingredients cold and avoid overmixing. You can use frozen blueberries without thawing. If dough seems dry, add 1.0 to 2.0 tablespoons more buttermilk. Bake in a preheated cast-iron skillet for the best rise and browning.