Sourdough Blueberry Cinnamon Crunch Cathead biscuits

Sourdough Blueberry Cinnamon Crunch Cathead Biscuits

I started following an Instagram account called 'wellmadebykiley', and her website is wellmadebykiley.com. Her content stops me in my tracks, and this particular recipe made me gasp. Out loud. By myself. It has all the right words: Sourdough Blueberry Cinnamon Crunch Cathead (big 'ol) Biscuits.

Now, I do happen to have sourdough starter on hand for this recipe (if you don't have one, no worries, we'll work on that).

They were everything I dreamed of, and surprisingly easy, and they actually came out looking similar to hers. That doesn't happen often, you know?

The vanilla bean butter was worth the trip to the store to get vanilla bean paste. I had never bought it before, but it's not weird....it's at WalMart.

For a printable version of this recipe, click here.

Ingredients:

2 cups Cake Flour* (also at Walmart - Swans Down or King Arthur are brands)

1 cup all-purpose flour

2 tbsp sugar

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ sticks salted butter

1 cup+1 tbsp buttermilk

½ cup sourdough starter or discard

1 cup blueberries

Cinnamon Crunch Topping:

3 tbsp buttermilk for brushing

½ cup brown sugar

2 tsp cinnamon

Whipped Salted Vanilla Bean Butter

1 stick salted butter, room temp

1 ½ tsp vanilla bean paste

Instructions:

Preheat oven to 425°. Lightly grease a 12" cast iron skillet or large round baking pan w/ butter.

Biscuits: In a large bowl, whisk together the *cake flour (Swans Down or King Arthur), all-purpose flour, sugar, baking powder, baking soda, & salt.

Add In the cubed butter; use a pastry cutter to cut the butter into the flour mixture, until crumbly & pea-sized chunks.

Make a well in the center; pour in the buttermilk & sourdough. Mix with non-metal utensil until combined. Gently fold in the blueberries.

Use a large cookie scoop or ½ cup measuring cup and place In the skillet or pan. together the brown sugar & cinnamon in a bowl for topping. Brush the biscuits with buttermilk. Sprinkle the biscuits generously with the cinnamon sugar.

Bake for 20-25 minutes, or until fluffy & golden.

Mix the softened butter and vanilla bean paste together until fluffy.

Serve the biscuits warm with the vanilla bean butter. Honey and flaky sea salt too, if desired!