Delish Blueberry Cinnamon Cathead Biscuits

I love a biscuit that looks like it could double as a doorstop but tastes like a flaky, buttery hug — enter the Delish Blueberry Cinnamon Cathead Biscuits. Big, rustic, and unapologetically charming, these are the kind of biscuits you pull out when you want people to think you rose at dawn and baked things from scratch instead of microwaving cereal. Blueberries burst with sweet juice, cinnamon adds cozy vibes, and the whole thing forgives a lot of my usual kitchen klutzery. Try it because it’s supremely simple, smells like you’re winning at life, and pairs perfectly with coffee and selective parenting.

My family loves these, mostly because they get to be part of the chaos. Once my husband tried to flip one mid-bake because he thought “cathead” meant frisbee. The biscuit landed on the oven light, we lost a muffin tin, and he earned the nickname “Dishpan Dave” for a solid week. The kids attempted to count blueberries like Pokémon cards and stole the cinnamon-sugar topping before I could sprinkle it — so yes, I learned to bake with a watchful eye and a stronger coffee. Also: yes, I eventually hand-wash everything while pretending I’m too busy to notice crumbs.

Time-Saving Hacks

– Use frozen blueberries straight from the bag — rinse? Nah. Toss them in frozen to prevent a purple dough apocalypse.
– Buy pre-mixed biscuit dough if you’re in a hurry and emotionally unstable. I won’t tell.
– Line one sheet pan with parchment and bake everything at once. Fewer pans to wash means more time to sip coffee like you’re very important.
– Use a muffin tin to portion if you don’t care about that artisanal, irregular look. Uniform biscuits = less fiddling.
– Grate cold butter instead of cutting it in. Faster, less drama, and fewer butter-chunk mishaps.

Serving Ideas

– Slather with cold butter and a drizzle of honey — basic and brilliant.
– Serve with strong coffee or a cappuccino if you’re pretending to be a cafe.
– Add a smear of cream cheese and jam for brunch-level sophistication.
– Pair with bacon or sausage if you’re trying to convince people this is a full meal.
– Serve with wine if the kids drove you nuts that morning. I judge nobody.

What to Serve It With

Soft scrambled eggs, roasted tomatoes, or a fruit salad. Or eat them by themselves like a civilized biscuit-eating outlaw.

✔Tips & Mistakes

– Pro tip: Keep the butter cold. Warm butter = dense sadness.
– Don’t: Overwork the dough. It’s a biscuit, not modern art. Knead gently.
– Watch: If you crowd the pan the biscuits will steam instead of crisp. Use two pans if needed.
– Burnt edges: If the edges brown too fast, tent with foil — nobody likes charcoal toppings unless they’re goth.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Room temp for 1–2 days in an airtight container, fridge for up to 4 days.
– Reheat in a 350°F oven for 8–10 minutes to resurrect flakiness. Microwave will soften them, not murder them, but it’s a gamble.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Try lemon zest with the blueberries for a bright twist.
– Add chopped nuts for crunch if you like texture that fights back.
– Use apples or pears instead of blueberries for a fall vibe.
– Gluten-free flour works—just don’t be surprised by slightly different texture. I’ve tested it while crying into a measuring cup.

Frequently Asked Questions

Delish Blueberry Cinnamon Cathead Biscuits

These delightful blueberry cinnamon cathead biscuits are soft, fluffy, and bursting with flavor, making them the perfect treat for breakfast or brunch!

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour sifted
• ▢ 0.5 cups sugar granulated
• ▢ 1 tablespoon baking powder
• ▢ 0.5 teaspoon cinnamon
• ▢ 0.5 teaspoon salt
• ▢ 0.25 cups unsalted butter cold and cubed
• ▢ 0.75 cups milk whole milk works best
• ▢ 1 cups blueberries fresh or frozen, not thawed

Instructions

Preparation Steps

• Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
• In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.
• Cut in the cold butter until the mixture resembles coarse crumbs.
• Stir in the milk until just combined, then gently fold in the blueberries.
• Scoop large spoonfuls of batter onto the prepared baking sheet.
• Bake for 15-20 minutes until golden brown.
• Let cool slightly before serving.

Notes

These biscuits are best served warm and can be enjoyed with butter or jam!