Description
Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are a delightful breakfast treat that combines fluffy texture with the burst of juicy blueberries and the warmth of cinnamon. Topped with a creamy whipped salted vanilla bean butter, these biscuits offer a comforting experience perfect for brunch or snacking. Easy to make and endlessly customizable, they are sure to become a beloved recipe in your kitchen.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sourdough starter
- 1 cup fresh blueberries
- 2 tsp ground cinnamon
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter (melted)
- 1/2 cup heavy cream
- 1/4 cup salted butter (softened)
- 1 vanilla bean (scraped)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, sugar, cinnamon, and salt until well combined.
- Gently fold in the sourdough starter and melted butter until the mixture resembles a shaggy dough.
- Carefully incorporate the blueberries without crushing them.
- Scoop generous portions of dough onto the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg