Description
Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are a delightful breakfast treat that harmoniously blends the tangy sweetness of blueberries with the warm spice of cinnamon. These fluffy, flaky biscuits are topped with a creamy whipped butter, making them an irresistible addition to any brunch gathering or cozy morning at home. Easy to prepare and sure to impress, every bite offers a comforting hug of flavor that will have everyone asking for seconds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, cold and cubed
- 1 cup active sourdough starter
- 1 cup fresh blueberries (or frozen)
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla bean paste
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and cinnamon.
- Cut in cold butter until it resembles coarse crumbs.
- Add the sourdough starter and fold until just combined.
- Gently fold in blueberries without squishing them.
- Scoop dough onto the prepared baking sheet and bake for 15-20 minutes or until golden brown.
- For the whipped butter, mix softened butter with vanilla bean paste and sea salt until creamy.
- Serve warm biscuits with whipped salted vanilla bean butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (75g)
- Calories: 245
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg