These Blueberry Cinnamon Crunch Cathead Biscuits are big, buttery, and packed with fresh blueberries and cinnamon-sugar crunch. Named for their giant size (“as big as a cat’s head!”), these biscuits bake up soft and fluffy with golden, caramelized edges! They’re perfect for breakfast or brunch and a fun twist on classic buttermilk biscuits. If you can’t get enough blueberry biscuits, don’t miss my Blueberry Butter Swim Biscuits, too!
What Are Cathead Biscuits?
Cathead biscuits are old-fashioned Southern-style biscuits known for their giant size… about as big as a cat’s head. Unlike small, uniform biscuits, these bake up rustic, tall, and ultra-fluffy. Adding blueberries and cinnamon sugar turns them into a cozy, sweet breakfast treat you’ll want to enjoy with coffee or tea.
Ingredients & Substitutions
- Salted Butter: Grated and cold for flakiness. Unsalted butter works too; just add a pinch more salt.
- All-Purpose Flour: Standard for biscuits. For a lighter texture, try a 50/50 mix with cake flour.
- Granulated Sugar: Adds a touch of sweetness. Can swap with coconut sugar for a subtle caramel flavor.
- Baking Soda & Baking Powder: Both are needed for proper rise.
- Buttermilk: Makes the biscuits tender and tangy. You can use milk + 1 teaspoon lemon juice or vinegar as a substitute.
- Blueberries: Fresh or frozen work (no need to thaw frozen).
- Brown Sugar & Cinnamon: To sprinkle into the bottom of the pan and for the topping. Dark brown sugar works for a deeper flavor.
- Heavy Cream: Brushed on top before baking for extra browning and richness. Milk can also work.
- Melted Butter: Added after baking for that irresistible buttery shine.
Tips for Perfect Cathead Biscuits
Keep ingredients cold for flaky layers.
Don’t overmix: Gentle folding makes them tender.
Extra crunch: Sprinkle a little extra sugar on top before baking for a crackly finish.
Add a touch of nutmeg or lemon zest if you want a flavor twist.
Tested Tip: I made these with both fresh and frozen blueberries, and both baked up beautifully. Frozen berries do make the dough a little colder and stiffer, but they held their shape and gave the biscuits a slightly juicier bite.
FAQs
Can I use frozen blueberries?
Yes! Fold them into the dough straight from the freezer and no need to thaw first or they’ll bleed.
Can I make these ahead of time?
Yes, shape and refrigerate the dough overnight. Bring to room temperature before baking.
Can I use other fruit?
Absolutely! Peaches or raspberries work beautifully; just fold in gently.
Can I make these without buttermilk?
Yes! You can actually make your own. I have four different options here: How to Make Buttermilk.
Can I use a different pan?
This recipe is typically baked in a cast-iron skillet for even browning and crisp edges. If you don’t have one, a 9-inch cake pan or an 8×8-inch square baking dish also works. The biscuits may spread a little differently, but they’ll still bake up fluffy and delicious!
How to Store Blueberry Cinnamon Crunch Cathead Biscuits
Room Temperature: Keep in an airtight container for up to 2 days. Warm briefly in the oven or microwave before serving to refresh the buttery, soft texture.
Refrigerator: Store in an airtight container for up to 5 days. Reheat gently before serving.
Freezer: Wrap each biscuit tightly in plastic wrap or foil, then place in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator or warm gently in the oven.
Blueberry Cinnamon Crunch Cathead Biscuits
Ingredients
Cinnamon Sugar Mixture
- ⅓ cup (67 g) light brown sugar, packed
- 1 teaspoon cinnamon
Biscuit Dough
- 1 cup (2 sticks / 227 g) salted butter, grated, cold
- 4 cups (500 g) all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon baking soda
- 2 tablespoons baking powder
- 2 cups (480 ml) buttermilk
- 1 cup (130 g) fresh or frozen blueberries
Finishing
- 3 tablespoons heavy cream
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 450°F. Spray a 12-inch cast-iron skillet or a large round baking pan with baking spray.
- Using the fine side of your grater, grate the butter onto a piece of parchment paper. Place the paper with the butter in the freezer while you prepare the remaining ingredients, about 5 minutes.
- In a small bowl, mix the brown sugar and cinnamon.
- Sprinkle 1 tablespoon of the cinnamon sugar mixture evenly into the bottom of the prepared pan. Set aside. Reserve the rest of the cinnamon mixture for the tops.
- In a large bowl, whisk the flour, sugar, baking soda, and baking powder.
- Using a fork, incorporate the grated butter into the dry ingredients.
- Pour in the buttermilk and stir until mostly combined. Use your hands to gently fold the dough over itself a few times, mixing until the dough is sticky and no dry bits remain. If the dough is too dry, add 1-2 tablespoons of buttermilk.
- Add the blueberries and gently fold the dough a few more times until they are just incorporated. If using frozen blueberries, do not thaw.
- Divide the dough into 7 equal portions (about 1 cup or 7 ounces each) and gently shape each into a rough ball.
- Arrange 6 balls of dough around the edge of the pan and place 1 in the center, touching but not stacked. (They should be large.)
- Brush the tops with heavy cream, then sprinkle evenly with the remaining cinnamon sugar mixture.
- Bake for 22-27 minutes, or until the tops are golden brown, the biscuits are puffed up, and the centers between biscuits no longer look wet or doughy.
- Remove the biscuits from the oven and immediately brush the tops with melted butter.
- Serve warm.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These biscuits are huge and soft, just like the name says! The cinnamon sugar crunch is incredible, and the blueberries are perfectly juicy.
Elizabeth
I went straight for the tops of these biscuits! I loved the crunch, but the whole biscuits are super good, too!
Stephanie
Love! Love! Love! These are seriously impossible to resisit!
Bella
These are buttery, fluffy, and so soft in the center! I made sure to get a blueberry in each bite.
I love love your recipes thank you for sharing. In this recipe it calls for an Iron skillet, I don’t have one can I use another type of pan?
Thank you
Sure! This recipe is typically baked in a cast-iron skillet for even browning and crisp edges. If you don’t have one, a 9-inch cake pan or an 8×8-inch square baking dish also works. The biscuits may spread a little differently, but they’ll still bake up fluffy and delicious!