Kevin Mialky

BLUEBERRY CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS Honestly I want to be buried in a pan of these 🤌 Recipe below OR comment ‘BLUEBERRY’ to get it sent to you 🤎 #Recipe Details (makes 7-8): Blueberry SD Cathead Biscuits: - 2 cups (256g) cake flour (homemade version on website) - 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 & cubed - 1 cup + 1 tbsp (255ml) buttermilk (homemade version on website) - 1/2 cup (140g) sourdough discard (sub: 1/2 cup greek yogurt) - 1 cup (130g) fresh or frozen blueberries Cinnamon Crunch Topping: - 3 tbsp (45ml) buttermilk or heavy cream, for brushing - 1/2 cup (120g) brown sugar - 2 tsp (3g) cinnamon Whipped Salted Vanilla Bean Butter: - 1/2 cup (113g) salted butter, room temp - 1 1/2 tsp vanilla bean paste Instructions: Preheat oven to 425F. Lightly grease a 12” cast iron skillet or large round baking pan w/ butter. Biscuits: In a large bowl, whisk together the cake flour, all-purpose flour, sugar, baking powder, baking soda & salt. Add in the cubed butter; use a pastry cutter or two knives to cut the butter into the flour mixture, until crumbly & resembles pea-sized chunks. Make a well in the center; pour in the buttermilk & sourdough discard. Mix w/ a wooden spoon until barely combined. Then, use your hands to knead & fold the dough over itself a couple of times until combined. Add the blueberries; gently fold until the blueberries are evenly dispersed. The dough will be a little sticky, but should be soft enough to scoop! Use a large cookie scoop or a ½ cup measuring cup to scoop each biscuit & place in the prepared skillet or pan. Mix together the brown sugar & cinnamon in a bowl for topping. Brush the biscuits w/ buttermilk or heavy cream. Then, sprinkle the tops w/ the cinnamon sugar. Bake for 20-25 mins, or until fluffy & golden. Vanilla Bean Butter: In a bowl, whip the butter & vanilla bean paste together with a whisk or handheld electric mixer until combined & fluffy. Serve the biscuits warm w/ the whipped salted vanilla bean butter, honey & flaky sea salt if desired. Enjoy!

Some vintage content from the first ever City Deer zine back in August 2020! Approaching five years later we're still committed to building strong, caring communities and sharing information that can be used in our collective struggle. We are endlessly grateful to the deer friends who have helped this project along the way, we couldn't have done it without you!