These Blueberry Cinnamon Crunch Sourdough Cathead Biscuits are fluffy, golden-topped biscuits bursting with blueberries and a hint of tang from sourdough discard. With a cinnamon sugar crust and rich whipped salted vanilla bean butter, they’re the ultimate cozy brunch treat. Rustic in form and big in flavor, they require no rolling or cutting—just scoop, bake, and enjoy with a drizzle of honey and flaky sea salt.

Full Recipe:

Ingredients

Blueberry Sourdough Cathead Biscuits:

• 2 cups (256g) cake flour (or DIY version)

• 1 cup (130g) all-purpose flour

• 2 tbsp (30g) granulated sugar

• 1 tbsp (12g) baking powder

• ½ tsp (3g) baking soda

• ½ tsp (3g) salt

• 12 tbsp (171g) salted butter, cold and cubed

• 1 cup + 1 tbsp (255ml) buttermilk (or DIY substitute)

• ½ cup (140g) sourdough discard (or Greek yogurt)

• 1 cup (130g) fresh or frozen blueberries

Cinnamon Crunch Topping:

• 3 tbsp (45ml) buttermilk or heavy cream (for brushing)

• ¼ cup (60g) brown sugar

• 1 tsp (2g) cinnamon

Whipped Salted Vanilla Bean Butter:

• ½ cup (113g) salted butter, room temperature

• 1½ tsp vanilla bean paste

Optional for Serving:

• Honey or raw honeycomb

• Flaky sea salt

Directions

1. Preheat oven to 425°F (218°C) and grease a 12” cast iron skillet or baking pan with butter.

2. Mix dry ingredients: In a large bowl, whisk together cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.

3. Cut in butter: Add cubed butter and cut it into the flour until crumbly and pea-sized.

4. Add wet ingredients: Make a well, add buttermilk and sourdough discard, and mix until just combined. Knead gently with hands a few times.

5. Fold in blueberries carefully to avoid overmixing or color bleeding.

6. Scoop dough: Use a large cookie scoop or ½ cup to portion dough into the skillet.

7. Cinnamon topping: Mix brown sugar and cinnamon. Brush biscuit tops with buttermilk or cream, then sprinkle generously with cinnamon sugar.

8. Bake: 20–25 minutes, until golden and fluffy.

9. Make whipped butter: Beat room temp butter and vanilla bean paste until fluffy.

10. Serve: Enjoy biscuits warm with whipped vanilla butter, honey drizzle, and flaky salt.

Nutrients

Estimated per serving (1 biscuit, yields 7–8):

• Calories: ~350–400 kcal

• Fat: ~20g

• Saturated Fat: ~12g

• Carbohydrates: ~40g

• Sugar: ~10–12g

• Protein: ~4–5g

• Sodium: ~250–300mg

• Fiber: ~1–2g

The Southern Roots of Cathead Biscuits

Cathead biscuits get their name from their size—roughly as large as a cat’s head—and hail from the American South, where hearty, tender biscuits are a beloved staple. Traditionally made with buttermilk and soft flour, cathead biscuits are known for being fluffy on the inside with a crispy, golden crust on the outside. Unlike more precise, rolled biscuits, these are scooped or hand-shaped, emphasizing rustic texture and ease of preparation.

This version elevates the classic by introducing sweet and tangy elements: sourdough discard lends depth and complexity, blueberries provide pops of fruity brightness, and a cinnamon sugar topping adds a gentle crunch that crackles with each bite.

Sourdough Discard Adds Tang and Tenderness

Sourdough discard is the portion of starter removed during the feeding process. Rather than letting it go to waste, bakers have found creative ways to incorporate it into recipes, adding moisture, flavor, and structure. In these biscuits, sourdough discard contributes a subtle tanginess that balances the sweetness of the blueberries and the richness of the butter.

It also boosts the tenderness of the crumb, especially when paired with buttermilk. The acidity from both ingredients reacts with baking soda and baking powder, ensuring a lofty rise and delicate crumb without becoming dense or gummy.

Even if you don’t keep a sourdough starter, this recipe remains accessible—plain Greek yogurt can easily be substituted for a similar tang and texture.

Juicy Blueberries in Every Bite

Whether using fresh or frozen, blueberries are a star player in this recipe. Their burst of natural sweetness and slight tartness cuts through the richness of the dough, creating balance and flavor dimension. Care is taken to fold them gently into the dough, preserving their shape and preventing excess color bleeding. This keeps the biscuits from turning blue-gray and maintains the visual appeal of golden dough speckled with vibrant berries.

The blueberries also contribute moisture as they bake, releasing juice into the surrounding crumb and resulting in a moist, tender interior.

The Allure of Cinnamon Crunch Topping

A standout feature of these biscuits is their cinnamon sugar crust. By brushing the tops with buttermilk or cream and generously sprinkling a mixture of brown sugar and cinnamon, the biscuits bake up with a lightly caramelized crown. This topping adds textural contrast to the fluffy interior and introduces warm, spicy notes that pair beautifully with the blueberries.

It’s a simple addition that amplifies the sensory appeal—offering sweetness, spice, and crunch all in one.

No Fuss, All Flavor: The Cathead Biscuit Method

One of the most appealing aspects of this recipe is its simplicity. There’s no need to roll out dough or use biscuit cutters. The shaggy, slightly sticky dough is simply scooped—using a large cookie scoop or measuring cup—and dropped into a buttered skillet or baking pan. This method ensures each biscuit is uniquely shaped and maximally tender.

Baking them nestled closely in a cast iron skillet encourages steam to rise between the biscuits, keeping their sides soft while the tops and edges become golden and crisp. This rustic approach means less prep time, less mess, and consistently delicious results.

Whipped Salted Vanilla Bean Butter: A Luxurious Finish

As if the biscuits weren’t already irresistible on their own, they’re served with a rich, aromatic whipped butter made with salted butter and vanilla bean paste. This simple yet luxurious condiment complements the blueberries and cinnamon, enhancing the biscuit’s sweet notes while introducing creamy richness.

The butter is whipped until light and airy, making it easy to spread over warm biscuits where it melts into the layers. Vanilla bean paste adds depth and fragrance, giving the butter a gourmet touch without any added complexity.

Paired with a drizzle of honey or a slice of raw honeycomb and a sprinkle of flaky sea salt, the final product becomes a perfect balance of sweet, salty, creamy, and crunchy.

Perfect for Brunch, Picnics, or Anytime Comfort

These biscuits are tailor-made for leisurely weekend brunches, cozy mornings, or special occasions like Mother’s Day, Easter, or holiday breakfasts. But their versatility also makes them suitable for afternoon tea, picnic baskets, or a sweet addition to a casual dinner table.

They’re best served warm, fresh from the oven, but they also reheat well in the toaster oven or microwave. Any extras can be frozen and reheated as needed, making them a fantastic make-ahead option.

Their rustic charm and impressive flavor also make them an excellent contribution to potlucks or gift baskets—especially when paired with a jar of homemade jam or flavored butter.

Nutritional Insight

Each biscuit delivers approximately 350–400 calories, with a good balance of carbohydrates and fats, and a modest amount of protein. The rich butter content and inclusion of buttermilk and sourdough discard provide satisfying flavor and mouthfeel, making a single biscuit a truly fulfilling treat.

While indulgent, the use of whole ingredients and real fruit makes these biscuits a more wholesome option than overly processed baked goods. The blueberries contribute antioxidants and vitamins, and the small portion size allows for balance without guilt.

To adjust for dietary needs, gluten-free flour blends can be substituted with some testing, and plant-based buttermilk alternatives (like almond milk and lemon juice) may be used.

Customizations and Additions

This recipe invites experimentation. Try folding in lemon zest for a citrusy twist, or swap the blueberries for blackberries, raspberries, or even chopped peaches depending on the season. For a nutty variation, sprinkle chopped pecans or walnuts into the cinnamon topping before baking.

If you prefer a savory route, omit the cinnamon sugar and blueberries, and instead fold in shredded cheddar, chives, or crumbled bacon for a more savory biscuit base.

The whipped vanilla butter can also be flavored differently—maple syrup, citrus zest, or cinnamon sugar can all transform it into a new experience.

Conclusion

Blueberry Cinnamon Crunch Sourdough Cathead Biscuits are more than just baked goods—they’re a warm invitation to slow down, indulge, and enjoy the simple pleasures of homemade comfort food. With their rustic charm, layered textures, and exquisite flavors, they bring a sense of joy to any table, elevating brunch into something extraordinary.

Whether you’re a seasoned baker with a sourdough starter or someone looking for a cozy weekend project, this recipe offers the perfect balance of ease and indulgence. The combination of tangy sourdough, sweet berries, crunchy cinnamon topping, and whipped vanilla butter ensures every bite is both nostalgic and novel. A true celebration of flavor, texture, and the magic of scratch-made baking.