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Blueberry Cinnamon Crunch Cathead Biscuits

Blueberry Cinnamon Crunch Cathead Biscuits are a delicious twist on classic Southern biscuits, combining fluffy textures with juicy blueberries and warm cinnamon. Perfect for breakfast or as a sweet snack, these rustic cathead biscuits fill your kitchen with comforting aromas, making them an irresistible treat for family and friends. Easy to prepare and bursting with flavor, they’re sure to become a new favorite!

  • Total Time: 30 minutes
  • Yield: Approximately 8 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup cold butter, cubed
  • 3/4 cup whole milk (or almond milk)
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Slowly add the milk while gently folding in the dry ingredients until just combined; then fold in the blueberries.
  5. Scoop half-cup portions onto the prepared baking sheet, shaping them into rustic rounds.
  6. Bake for 15-20 minutes or until golden brown on top. Serve warm with butter or honey.
  • Author: Laura Lopez
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 biscuit (90g)
  • Calories: 270
  • Sugar: 6g
  • Sodium: 200mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: Substitute blueberries with raspberries or chopped apples for a different flavor profile. Add chopped pecans for extra crunch or a dash of nutmeg for added warmth.