If you’ve never made cathead biscuits, you’re in for a treat. These oversized, tender biscuits are named because they’re about as big as… well, a cat’s head. Add juicy blueberries and a lightly crisp cinnamon-sugar topping, and you’ve got a weekend bake that feels both comforting and special.
These blueberry cathead biscuits are soft and fluffy inside, golden on the outside, and bursting with fruit in every bite. They’re not fussy, not perfect, and that’s exactly why they’re wonderful. And before we get flour on the counter, don’t forget to subscribe to my email list so you never miss a cozy, homey recipe like this one
Overview of Recipe Content
What This Recipe Is
A rustic Southern-style biscuit made extra large, folded with fresh blueberries, and topped with a simple cinnamon crunch before baking.
Why You’ll Love It
- Big, bakery-style biscuits
- Soft and tender crumb
- Juicy blueberries throughout
- No rolling or cutting required
- Perfect for weekends and brunch
What They Taste Like
Buttery, lightly sweet biscuits with bursts of blueberry and a warm cinnamon finish on top. Cozy, comforting, and not overly sweet.
Seasonal & Serving Notes
Perfect in spring and summer when blueberries shine, but just as good year-round with frozen berries.
Full & Complete Ingredient List
Blueberry Cathead Biscuits
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ½ cup cold unsalted butter, cubed
- 1 cup cold buttermilk
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Cinnamon Crunch Topping
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon melted butter
How to Make Blueberry Cathead Biscuits
Step 1: Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl, whisk flour, baking powder, salt, sugar, and cinnamon.
Step 3: Cut in the Butter
Add cold butter cubes and cut them into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs with pea-sized butter pieces.
Step 4: Add Buttermilk & Blueberries
Pour in cold buttermilk and gently fold just until a shaggy dough forms. Carefully fold in blueberries.
Do not overmix — the dough should look rough and rustic.
Step 5: Scoop & Shape
Using a large spoon or ice cream scoop, mound dough into 6 large biscuits on the baking sheet, leaving space between each.
Step 6: Add Cinnamon Crunch
Mix sugar and cinnamon. Brush biscuit tops with melted butter and sprinkle generously with cinnamon sugar.
Step 7: Bake
Bake for 15–18 minutes, until tall, golden, and cooked through.
Let cool slightly before serving.
What to Serve with Cathead Biscuits
- Butter or honey
- Whipped cream or clotted cream
- Coffee or tea
- Fresh fruit on the side
They’re incredible warm, straight from the oven.
Tips for Making It Perfect
- Keep all ingredients cold
- Handle dough gently
- Use frozen blueberries straight from the freezer
- Bigger scoops = fluffier biscuits
Storage Instructions
- Room Temperature: 1 day, covered
- Refrigerator: Up to 3 days
- Freezer: Baked biscuits freeze well up to 2 months
- Reheat: Warm in oven at 300°F for 5–8 minutes
General Information
Cathead biscuits are a Southern classic, traditionally made by hand and sized generously. They’re meant to be rustic, tender, and forgiving — perfect for add-ins like fruit or a cinnamon topping.
Frequently Asked Questions
Why are they called cathead biscuits?
Because they’re big — traditionally about the size of a cat’s head!
Can I use frozen blueberries?
Yes, just don’t thaw them first.
Can I make them sweeter?
Add an extra tablespoon of sugar to the dough.
Why didn’t mine rise?
Make sure your baking powder is fresh and oven is hot.
Conclusion
These Big Soft Blueberry Cathead Biscuits with Cinnamon Crunch are cozy, generous, and meant to be shared — or not. They’re the kind of bake that turns an ordinary morning into something memorable.
If you loved these, try:
- https://poulef.com/homemade-biscuits/
- https://poulef.com/blueberry-baking-recipes/
- https://poulef.com/weekend-brunch-ideas/
- https://poulef.com/cinnamon-baked-goods/
- https://poulef.com/southern-style-baking/
Interactive Elements
Baked these biscuits?
Leave a review, comment below, and share your photos on Pinterest:
https://www.pinterest.com/poulefrecipe/
Nutritional Information (Per Biscuit – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 16g |
| Saturated Fat | 9g |
| Carbohydrates | 40g |
| Fiber | 2g |
| Sugar | 9g |
| Protein | 6g |
| Sodium | 420mg |
Big Soft Blueberry Cathead Biscuits with Cinnamon Crunch
- Total Time: 33 minutes
- Yield: 6 biscuits 1x
- Diet: Vegetarian
Description
Big, soft cathead biscuits packed with juicy blueberries and finished with a cinnamon crunch topping.
Ingredients
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1/2 cup cold unsalted butter, cubed
1 cup cold buttermilk
1 cup blueberries
Cinnamon Crunch Topping:
2 tbsp granulated sugar
1/2 tsp ground cinnamon
1 tbsp melted butter
Instructions
1. Preheat oven to 425°F and line baking sheet.
2. Mix dry ingredients in a large bowl.
3. Cut in cold butter until crumbly.
4. Stir in buttermilk just until combined.
5. Fold in blueberries gently.
6. Scoop dough into large mounds on baking sheet.
7. Brush tops with butter and sprinkle cinnamon sugar.
8. Bake 15–18 minutes until golden.
Notes
Handle dough gently for soft biscuits.
Use cold ingredients for best rise.
Serve warm for best texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 320
- Sugar: 9g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
Table of Contents
Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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