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!