Delish Blueberry Cinnamon Cathead Biscuits
These delightful blueberry cinnamon cathead biscuits are a perfect blend of flavors, creating a warm and comforting treat that’s sure to please anyone.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour
- 0.5 cup granulated sugar Adjust based on sweetness preference.
- 1 tbsp baking powder Ensure it’s fresh for the best rise.
- 0.5 tsp salt
- 0.5 cup unsalted butter Cold and cubed.
- 1 cup fresh blueberries Frozen blueberries work too, but don’t thaw.
- 1 cup heavy cream Can substitute with whole milk.
- 1 tsp ground cinnamon Feel free to add more for a stronger flavor.
Instructions
Preparation Steps
- Start by preheating your oven to 425°F (220°C). In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well mixed. Add the cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Gently fold in the blueberries and cinnamon.
- Pour in the heavy cream and stir until just combined, being careful not to overmix. The dough should be wet but not overly sticky. Turn the dough out onto a floured surface and pat it into a thick circle about 1 inch high.
- Cut the dough into wedges or use a round cutter for shaped biscuits and place them on a baking sheet lined with parchment paper. Bake for about 20 to 25 minutes or until they are golden brown on top.
- Let the biscuits cool slightly before serving. Enjoy these fluffy delights warm, perhaps with a touch of butter on top!
Notes
These biscuits are best enjoyed fresh out of the oven, but they can be stored in an airtight container for a few days. Reheat them for that fresh-baked taste!