Delish Blueberry Cinnamon Cathead Biscuits

These cathead biscuits are the kind of fluffy, cinnamon-swirled, blueberry-studded giants that make neighbors lean over the fence like “oh hi I just happened to be outside” at 8 a.m. They’re tender inside, crackly-sugared on top, and big enough to qualify as a personality trait. Minimal kneading, no fussy shaping—just plop the dough down like you meant to do that and bake until your kitchen smells like a blueberry festival that accidentally crashed a cinnamon roll party.

The first time I made these, my husband “helped” by softening the butter in the microwave until it passed into another dimension. The kids decided flour was a toy, the dog got a light dusting, and I baked the first batch in a skillet that was absolutely too small. Did I switch pans? No. Did I add a second pan and therefore create more dishes? Also no. I am who I am. Somehow, they still came out so good my family acted like I made them on purpose. I let them believe that. It’s called self-care.

Time-Saving Hacks

– Grate frozen butter on the big holes of a box grater. Looks unhinged, works perfectly.
– Use frozen blueberries straight from the bag. Don’t thaw unless you like smurf-colored dough.
– Stir dough with a fork, then finish with your hands—less overmixing, fewer tears.
– Line the pan with parchment so you can lift the biscuit blob out like a hero and skip scrubbing.
– Mix the cinnamon sugar in a jar and keep it ready. I top everything with it. Yes, everything.
– No buttermilk? Stir a spoonful of yogurt into milk and keep living your life.

Serving Ideas

– Hot with salted butter that melts dramatically like a soap opera exit.
– Drizzle with honey or maple if you want sweet brunch energy.
– Lemon curd on the side if you’re fancy, or think you might be.
– Coffee if you’re responsible; bubbly if the kids woke up feral.
– Vanilla ice cream for “breakfast dessert.” I don’t make the rules, I just follow them loudly.

What to Serve It With

– Crispy bacon and scrambled eggs so you can pretend this is “balanced.”
– A fruit salad you didn’t overthink (grapes = done).
– Greek yogurt with a sprinkle of granola, because texture is a love language.
– A salty cheese board—these biscuits double as the sweet bite on the plate.
– Hot tea or cold brew, depending on whether you’re cozy or chaotic.

✔Tips & Mistakes

– Keep everything cold. Warm butter = tough biscuits. We don’t do tough here.
– Don’t overmix. Stir until shaggy and stop like you just saw the check come.
– Toss blueberries in a spoon of flour so they don’t all sink and cry at the bottom.
– Clump biscuits together in the pan so they steam-fluff; separate if you want crispier edges.
– Sprinkle extra cinnamon sugar on top. It’s the sparkly jacket of biscuit toppings.
– If your pan looks too small, it probably is. Will I still use it? Also yes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Counter: 1 day, loosely covered.
– Fridge: Up to 4 days in an airtight container. Rewarm at 350°F for 8–10 minutes.
– Freezer: Wrap individually and freeze up to 2 months. Reheat from frozen at 350°F for 15 minutes.
– If they dry out, split and griddle with a little butter. Boom—rebirthed.

✔Variations and Substitutions

– Swap blueberries for blackberries, chopped peaches, or diced apples.
– Add zest: lemon or orange turns the volume up to 11.
– Use brown sugar in the cinnamon mix for a caramel vibe.
– Glaze: Whisk powdered sugar + lemon juice and drizzle like you’re on TV.
– Dairy-free? Use plant butter and oat milk with a squeeze of lemon.
– Gluten-free blend works—handle gently and bake a smidge longer.
– Sugar ↔ honey, or skip the glaze and call it “deconstructed.” It still counts.
– Add chopped pecans if you like crunch and living dangerously.

Frequently Asked Questions

Delish Blueberry Cinnamon Cathead Biscuits

Big, tender Southern-style buttermilk biscuits packed with juicy blueberries and warm cinnamon, finished with a crunchy sugar top and a buttery gloss.

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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 cups all-purpose flour spooned and leveled
• ▢ 0.25 cups granulated sugar
• ▢ 0.25 cups light brown sugar packed
• ▢ 1 tablespoons baking powder
• ▢ 0.5 teaspoons baking soda
• ▢ 1 teaspoons fine sea salt
• ▢ 2 teaspoons ground cinnamon
• ▢ 0.75 cups unsalted butter cold and cubed
• ▢ 1.25 cups buttermilk cold
• ▢ 1 teaspoons vanilla extract
• ▢ 1 teaspoons lemon zest
• ▢ 1.5 cups fresh blueberries
• ▢ 1 tablespoons all-purpose flour for tossing blueberries
• ▢ 2 tablespoons turbinado sugar for topping
• ▢ 2 tablespoons unsalted butter melted, for brushing

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large cast-iron skillet or baking sheet with parchment paper.
• In a large bowl whisk together 3.0 cups flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
• Cut in the cold cubed butter with a pastry cutter or your fingers until the mixture has pea-sized bits of butter throughout.
• Stir the vanilla and lemon zest into the cold buttermilk. Make a well in the dry mix and pour in the buttermilk. Fold gently just until a shaggy dough forms; do not overmix. If very dry, add 1.0 to 2.0 tablespoons more buttermilk.
• Toss blueberries with 1.0 tablespoon flour, then gently fold them into the dough, keeping as many whole as possible.
• With lightly floured hands, scoop and drop 8 large mounds of dough onto the prepared skillet or sheet, spacing slightly. These should be tall, rustic “cathead” biscuits.
• Sprinkle tops with turbinado sugar. Bake until puffed and deep golden on the edges, 16 to 19 minutes.
• Brush hot biscuits with melted butter. Cool 5 minutes, then serve warm.

Notes

Keep your butter and buttermilk very cold for extra flaky biscuits. You can use frozen blueberries; fold them in straight from the freezer. Store leftovers airtight at room temperature for 1 day or refrigerate up to 3 days; reheat at 300°F until warmed through.