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Delish Blueberry Cinnamon Cathead Biscuits

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.
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Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.