Big, soft cathead biscuits packed with juicy blueberries and finished with a cinnamon crunch topping.

Scale

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

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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.

Handle dough gently for soft biscuits.

Use cold ingredients for best rise.

Serve warm for best texture.