Description

Soft, fluffy blueberry biscuits with a cinnamon‑sugar crunch and whipped salted vanilla bean butter—perfect for a cozy brunch or comforting breakfast treat using sourdough discard.

Ingredients

2 cups (256 g) cake flour

1 cup (130 g) all‑purpose flour

2 tbsp granulated sugar

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

12 tbsp (171 g) cold salted butter, cubed

1 cup + 1 tbsp buttermilk (or milk + acid)

½ cup sourdough discard (or Greek yogurt)

1 cup blueberries

3 tbsp buttermilk or heavy cream (for topping)

¼ cup brown sugar + 1 tsp cinnamon

½ cup room‑temperature salted butter + 1½ tsp vanilla bean paste

Honey, flaky sea salt for serving

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Instructions

Preheat oven to 425°F. Grease a 12″ skillet.
Mix flours, sugar, baking powder, baking soda, salt. Cut in cold butter until mixture resembles coarse crumbs.
Stir in buttermilk and discard until just combined, then knead. Fold in blueberries.
Scoop dough into skillet; brush with buttermilk/cream and sprinkle cinnamon sugar.
Bake 20–25 minutes until golden.
Meanwhile, whip butter with vanilla paste until fluffy.
Serve warm with whipped butter, honey, and flaky salt.

Notes

Cake flour gives delicate texture; AP flour adds structure.
Greek yogurt works if sourdough discard isn’t available.
Store in airtight container; reheat in 300°F oven.

Prep Time: 15 min + 1 hr chill
Cook Time: 25 minutes
Category: Breakfast, Brunch, Baked Goods
Method: Baking
Cuisine: American