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Skillet of Blueberry Cinnamon Crunch Cathead Biscuits on a wooden table from overhead.
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5 from 1 vote

Blueberry Cinnamon Crunch Cathead Biscuits

These Blueberry Cinnamon Crunch Cathead Biscuits are big, buttery, and packed with fresh blueberries and cinnamon-sugar crunch.
Course: Bread, Breakfast
Keyword: Blueberry Cinnamon Crunch Cathead Biscuits, cathead biscuits
Servings: 7 biscuits
Calories: 633kcal
Author: Amanda Rettke--iambaker.net

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.

Nutrition

Serving: 1biscuit | Calories: 633kcal