Blueberry SD Cathead Biscuits

Składniki

Prep Time: 15 minutes

Cook Time: 25 minutes

Yields: 7 to 8 biscuits

Ingredients:

– 2 cups (256g) cake flour

– 1 cup (130g) all-purpose flour

– 2 tbsp (30g) granulated sugar

– 1 tbsp (12g) baking powder

– 1/2 tsp (3g) baking soda

– 1/2 tsp (3g) salt

– 12 tbsp (171g) salted butter, cold and cubed

– 1 cup + 1 tbsp (255ml) buttermilk

– 1/2 cup (140g) sourdough discard (or sub: 1/2 cup Greek yogurt)

– 1 cup (130g) fresh or frozen blueberries

Cinnamon Crunch Topping:

– 3 tbsp (45ml) buttermilk or heavy cream

– 1/2 cup (120g) brown sugar

– 2 tsp (3g) cinnamon

Whipped Salted Vanilla Bean Butter:

– 1/2 cup (113g) salted butter, room temperature

– 1 1/2 tsp vanilla bean paste

Wskazówki

1. Preheat oven to 425°F. Lightly grease a 12” cast iron skillet or large round baking pan with butter.

2. In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt.

3. Add in the cubed butter. Use a pastry cutter or two knives to cut the butter into the flour mixture until crumbly and resembling pea-sized chunks.

4. Make a well in the center; pour in the buttermilk and sourdough discard. Mix with a wooden spoon until just combined.

5. Add the blueberries and gently fold until evenly dispersed. The dough will be a little sticky but scoopable.

6. Use a large cookie scoop or 1/2 cup measuring cup to scoop each biscuit and place in the prepared skillet or pan.

7. In a bowl, mix the brown sugar and cinnamon for the topping.

8. Brush the biscuits with buttermilk or heavy cream, then sprinkle the tops with the cinnamon sugar.

9. Bake for 20–25 minutes, or until fluffy and golden.

10. For the vanilla bean butter: In a bowl, whip the butter and vanilla bean paste together with a whisk or handheld mixer until combined and fluffy.

11. Serve the biscuits warm with the whipped salted vanilla bean butter. Add honey and flaky sea salt if desired.