Delish Blueberry Cinnamon Cathead Biscuits
These cathead-style biscuits studded with juicy blueberries and kissed with cinnamon are the kind of thing that makes mornings feel indulgent without much fuss. They’re big, slightly rustic biscuits—tender inside, lightly crisp on top—with warm cinnamon in the dough and a scatter of fresh blueberries that burst while baking. A drizzle of simple glaze pushes them over the top into breakfast-dessert territory, but they also play nicely with butter or a smear of cream cheese.
My husband is the resident biscuit critic in our house, and he’ll happily wake up early on a Saturday if I say I’m making these. Our kid calls them “blueberry pillows,” and they’ve become the thing we bring to impromptu brunches and take to neighbors when someone has a new baby. Making them has also become my cozy ritual—mixing a quick batter, folding in the fruit, and sneaking a warm one before anyone else wakes up.
Why You’ll Love This Delish Blueberry Cinnamon Cathead Biscuits
– Big, satisfying biscuits that feel homemade but come together quickly—perfect for mornings when you want comfort without a long recipe.
– Blueberries add a juicy, fresh pop that contrasts with the warm cinnamon and tender biscuit crumb.
– They’re versatile: eat them plain, split and buttered, or glazed for a sweeter treat the kids adore.
– The rustic shape and soft interior give a bakery-style result at home, no special tools required.
Behind the Recipe
I learned that the key to a tender cathead biscuit is treating the dough gently. Overworking or pressing it too thin will give you denser results, so I err on the side of a shaggy, slightly sticky dough. Blueberries release moisture as they bake, so folding them in carefully and not overmixing preserves both the crumb and that beautiful burst of fruit. Cinnamon is subtle here—meant to be a warm, background note rather than the loud star—so stick to a light hand unless you love a stronger spice profile. Little touches that make these shine are chilling the mixing bowl for a few minutes if your kitchen is warm and giving the biscuits a quick brush of melted butter right out of the oven for extra shine and flavor.
Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and a reliable baking powder—check expiration dates because old leaveners are a common reason baked goods don’t rise properly.
– Dairy: Choose full-fat buttermilk or a cultured milk for tang and tenderness; if you can’t find buttermilk, a quick homemade substitute works in a pinch.
– Eggs: If the recipe calls for an egg wash or in-batter egg, use room-temperature eggs to help with even incorporation and better rise.
– Produce/Fruit: Opt for firm, ripe blueberries; if you buy frozen, don’t thaw them fully before folding into the dough to prevent too much bleeding.
– Fats & Oils: Use cold butter for flakiness—grate it or cut it into small pieces so it disperses quickly and creates those tender layers.
Prep Ahead Ideas
– Measure dry ingredients and store them in a covered bowl in the fridge the night before; this saves time in the morning and keeps things tidy.
– If using a glaze, whisk it and store in an airtight container in the fridge; gently warm and whisk before drizzling.
– Dough can be mixed and refrigerated for a short period—bring it back to slightly cool room temperature before scooping and baking to get the best rise.
Time-Saving Tricks
– Use a large cookie scoop to portion biscuits quickly and evenly without fussing with shaping.
– Keep frozen blueberries on hand for off-season baking; toss them in a little flour before folding into the dough to minimize color bleed.
– Mise en place: have everything measured and within reach (baking powder at the front, butter chilled in the back) so the mix-and-bake process stays fast and smooth.
Common Mistakes
– Overmixing the dough: I did this once and ended up with tough biscuits—stop as soon as the ingredients come together. Fix: if dough is overworked, try patting it into a thicker shape and baking at a slightly higher temp to encourage rise and crispness.
– Using thawed blueberries straight into the dough: they can make the batter soggy. Fix: toss berries in a tablespoon of flour or fold in last and handle gently.
– Skipping the cold butter step: warm butter won’t create flaky pockets. If you forgot to chill, pop the shaped biscuits in the fridge for 20–30 minutes before baking.
What to Serve It With
These work beautifully with a smear of salted butter or cream cheese for breakfast, a cup of strong coffee, or alongside a simple fruit salad for a light brunch spread. For a dessert vibe, serve warm with a scoop of vanilla ice cream or a drizzle of honey. They also pair well with savory breakfast plates—think scrambled eggs and a handful of bacon—for a balanced morning meal.
Tips & Mistakes
Keep biscuits tall, not stretched thin; taller biscuits have better texture and a pleasing uneven top. If tops brown too quickly, tent loosely with foil during the last few minutes. And always rest glazed biscuits briefly so the topping sets rather than sliding off.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
Swap blueberries for raspberries or chopped strawberries in summer, or fold in a few tablespoons of lemon zest to brighten the flavor. For a heartier biscuit, stir in a handful of rolled oats or chopped nuts, but note that adding too much will change the classic tender crumb.
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Frequently Asked Questions
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Delish Blueberry Cinnamon Cathead Biscuits
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour
- 0.5 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter cold and cubed
- 1 cup buttermilk
- 1 cup fresh blueberries can use frozen if needed
- 1 tbsp ground cinnamon
Instructions
Preparation Steps
- Start by preheating your oven to 425°F (220°C). In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt until combined. Then, cut in the cubed butter until the mixture resembles coarse crumbs. Stir in the buttermilk gently until just combined, and then fold in the blueberries and cinnamon, being careful not to overmix.
- Using a large spoon or a scoop, drop large dollops of the dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each biscuit to allow for spreading. Bake in the preheated oven for about 20 to 25 minutes, or until they are golden brown on top.
- Once baked, remove the biscuits from the oven and let them cool slightly before serving warm. They’re perfect on their own or with a dab of butter and extra blueberries!