Description
Delightful cathead biscuits combining soft, fluffy texture with sweet blueberries and a hint of warm cinnamon, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour, sifted
- 0.5 cups sugar
- 2 tablespoons baking powder
- 0.5 teaspoons salt
- 0.5 cups cold butter, cubed
- 1 cup fresh blueberries
- 0.75 cups milk
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the sifted flour, sugar, baking powder, salt, and cinnamon together.
- Add the cold, cubed butter into the dry ingredients. Use your fingers or a pastry cutter to mix it until it looks like coarse crumbs.
- Gently fold in the fresh blueberries.
- Pour in the milk and stir until the mixture just comes together. Do not overmix.
- On a floured surface, turn out the dough and knead it gently a few times. Pat it into a thick shape about 1-inch high.
- Use a biscuit cutter or a glass to cut out biscuits. Place them on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the biscuits are golden brown on top.
Notes
Serve warm with butter and a drizzle of honey or maple syrup. You can use frozen blueberries directly without thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: biscuits, blueberry, cinnamon, breakfast, brunch, American