Imagine biting into a biscuit that’s luxuriously tender inside, with a delightfully crisp cinnamon‑sugar crown, bursting with juicy blueberries—and made even better with tangy sourdough discard. These Blueberry Sourdough Cathead Biscuits strike the perfect balance between comfort and gourmet flair. Easy to prepare yet impressive in flavor and texture, they’re the type of treat that transforms breakfast into an unforgettable moment.

Blueberry Sourdough Cathead Biscuits with Cinnamon Crunch Topping

Why You’ll Love This Recipe

If you love buttery, pillowy biscuits but crave an extra layer of flavor, these are for you. The combination of cake flour and all-purpose flour delivers just the right soft-yet-structured crumb, while the sourdough discard or Greek yogurt adds a subtle tang and moist depth. Wild blueberries bring bursts of freshness, the cinnamon crunch elevates every bite, and the whipped salted vanilla bean butter with honey is the indulgent topping that turns them into something truly special.

Ingredients

tip: you can find a full list of ingredients and measurements in the recipe card below

2 cups (256 g) cake flour
1 cup (130 g) all‑purpose flour
2 tbsp (30 g) granulated sugar
1 tbsp (12 g) baking powder
½ tsp (3 g) baking soda
½ tsp (3 g) salt
12 tbsp (171 g) salted butter, cold and cubed
1 cup + 1 tbsp (255 ml) buttermilk (or 1 tbsp cider vinegar or lemon juice + milk)
½ cup (140 g) sourdough discard (or Greek yogurt)
1 cup (130 g) fresh or frozen blueberries

For the cinnamon crunch topping:

3 tbsp (45 ml) buttermilk or heavy cream (for brushing)
¼ cup (60 g) brown sugar
1 tsp cinnamon

For the whipped salted vanilla bean butter:

½ cup (113 g) salted butter, room temperature
1½ tsp vanilla bean paste

To serve: honey or raw honeycomb, flaky sea salt

Instructions

Preheat your oven to 425°F and butter a 12″ cast‑iron skillet or round baking pan.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
Cut the cold, cubed butter into the dry mixture until the texture resembles coarse crumbs with pea‑sized bits.
Create a well in the center and pour in the buttermilk and sourdough discard (or yogurt). Stir until barely combined—then gently knead a couple times until the dough comes together.
Fold in the blueberries just until dispersed. Don’t overmix.
Scoop dough using a ½‑cup measure or large spoon into the prepared pan.
Mix brown sugar and cinnamon; brush tops of biscuits with buttermilk or cream, then sprinkle cinnamon sugar.
Bake for 20–25 minutes until golden and fluffy.
While baking, whip the butter and vanilla bean paste until light and airy.
Serve the warm biscuits topped with whipped butter, honey, and a pinch of flaky sea salt.

Variations

Substitute Greek yogurt for sourdough discard if you don’t bake sourdough.
Try lemon zest or lavender flowers for a different aromatic twist.
Replace blueberries with chopped strawberries or raspberries for another fruit option.
Use honey-infused cinnamon sugar on top for added flavor.

Heating and Storage

Store biscuits in an airtight container at room temperature for 1–2 days. Revive their crisp top by reheating in a 300°F oven for 5–8 minutes. To freeze, lay cooled biscuits in a single layer on a sheet, flash-freeze, then transfer to a freezer bag. Reheat frozen biscuits at 300°F for 10–12 minutes.

Frequently Asked Questions

What makes these “cathead” biscuits?

“Cathead” biscuits are oversized drop-style biscuits—about the size of a cat’s head—tender, rustic, and perfect for big, hearty servings. People.com

Can I use frozen blueberries instead of fresh?

Yes! Frozen blueberries work great; there’s no need to thaw—just fold them into the dough gently.

What’s the difference using cake flour versus all‑purpose flour?

Cake flour has lower protein (6–8%), giving baked goods a tender, delicate crumb. All‑purpose flour has higher protein (10–12%), giving more structure. Combining them yields both tenderness and integrity in your biscuits. Southern LivingFlavory Cooking

Can I make these without sourdough discard?

Yes, substituting Greek yogurt provides similar tang and moisture without skipping a beat.

How do I keep biscuits from getting soggy?

Store in a single layer and reheat in the oven to restore the texture.

Can I prep the dough ahead of time?

Yes—scoop the dough, freeze it individually, then bake from frozen, adding a few extra minutes.

What’s the best tool for shaping these?

Use a large cookie scoop or a ½‑cup measure—no rolling or shaping required.

Is buttermilk essential for the topping?

It adds a pleasant tang and helps the sugar stick, but heavy cream works fine as well.

How do I make my own cake flour?

Substitute each cup of cake flour with ¾ cup plus 2 tbsp all-purpose flour plus 2 tbsp cornstarch. Martha StewartKing Arthur Baking

Can I use self‑rising flour instead?

Not recommended—the chemical leaveners and salt in self-rising flour could unbalance the recipe.

Conclusion

These Blueberry Sourdough Cathead Biscuits with Cinnamon Crunch Topping walk the perfect line between cozy and elegant. They’re rustic, tender, full of blueberry pop, and completed by luxe whipped butter. Beautiful for brunch, memorable for gifting, and always a delight with coffee or tea.