Description
Blueberry Cinnamon Crunch Sourdough Cathead Biscuits with Whipped Salted Vanilla Bean Butter are a delightful, fluffy treat that blends the tanginess of sourdough with sweet blueberries and warm cinnamon. Topped with a creamy whipped salted vanilla bean butter, these biscuits are perfect for brunch or as a comforting dessert, bringing joy to any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup active sourdough starter
- 1/2 cup heavy cream
- 1 cup fresh blueberries (or frozen)
- 4 tbsp unsalted butter (for dough)
- For Whipped Salted Vanilla Bean Butter: 4 tbsp unsalted butter (softened)
- 1 vanilla bean (scraped)
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, cinnamon, and salt.
- Stir in the sourdough starter and heavy cream until a shaggy dough forms. Avoid overmixing.
- Gently fold in blueberries.
- Using your hands or an ice cream scoop, form large mounds of dough on the prepared baking sheet.
- Bake for 15-20 minutes or until golden brown.
- While baking, whip together softened butter, scraped vanilla bean, and powdered sugar until fluffy.
- Serve biscuits warm topped with whipped salted vanilla bean butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 5g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg