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Delish Blueberry Cinnamon Cathead Biscuits

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
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.