These Blueberry Cinnamon Crunch Cathead Biscuits are big, buttery, and packed with fresh blueberries and cinnamon-sugar crunch.Named for their giant size (“as big as a cat’s head!”), these biscuits bake up soft and fluffy with golden, caramelized edges! They’re perfect for breakfast or brunch and a fun twist on classic buttermilk biscuits.If you can’t get enough blueberry biscuits, don’t miss my Blueberry Butter Swim Biscuits, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe What Are Cathead Biscuits? Cathead biscuits are old-fashioned Southern-style biscuits known for their giant size… about as big as a cat’s head.

Unlike small, uniform biscuits, these bake up rustic, tall, and ultra-fluffy.Adding blueberries and cinnamon sugar turns them into a cozy, sweet breakfast treat you’ll want to enjoy with coffee or tea.Ingredients & Substitutions Salted Butter: Grated and cold for flakiness.

Unsalted butter works too; just add a pinch more salt.All-Purpose Flour: Standard for biscuits.For a lighter texture, try a 50/50 mix with cake flour.

Granulated Sugar: Adds a touch of sweetness.Can swap with coconut sugar for a subtle caramel flavor.Baking Soda & Baking Powder: Both are needed for proper rise.

Buttermilk: Makes the biscuits tender and tangy.You can use milk + 1 teaspoon lemon juice or vinegar as a substitute.B

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