1-Preparation: Begin by preheating your oven to 425°F (220°C) and preparing a baking sheet. You can either line it with parchment paper or lightly grease it. Having all your ingredients measured and ready before you start will make the process smoother and help ensure success.

2-Mixing the Dry Ingredients: In a large bowl, whisk together your dry ingredients: all-purpose flour, cake flour, granulated sugar, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and flavorings throughout the flour, which is crucial for consistent rising and taste.

3-Incorporating the Butter: Add the cold, cubed salted butter to the flour mixture. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These small butter pockets are what create the flaky layers in the finished biscuits. Be careful not to overwork the butter, as it should remain cold to create steam during baking.

4-Adding Wet Ingredients: Create a well in the center of your flour mixture and pour in the buttermilk and sourdough discard (or your chosen substitute). Using a fork or spatula, gently mix the wet and dry ingredients together. Stir just until the dough begins to come together overmixing at this stage will develop gluten and result in tough biscuits rather than the tender texture we’re aiming for in these cathead biscuits.

5-Folding in the Blueberries: Gently fold in the blueberries, taking care not to crush them. If using frozen blueberries, add them directly from the freezer without thawing this helps prevent the blue juice from bleeding into the dough and turning it purple. Distribute the berries as evenly as possible throughout the dough while handling it minimally.

For an extra flavor boost, consider tossing the blueberries in a small amount of flour before adding them to the dough. This helps prevent them from sinking to the bottom of the biscuits during baking and further reduces color bleeding.

6-Shaping the Biscuits: Using a large spoon or ice cream scoop, portion the dough directly onto the prepared baking sheet. These are cathead biscuits, meant to be large and rustic, so don’t worry about perfect shapes. Leave plenty of space between each biscuit (at least 2 inches) to allow for spreading and to ensure the edges crisp up properly during baking.

Unlike traditional biscuits, there’s no need to roll or cut the dough. This scooping method preserves the light, fluffy texture that characterizes cathead biscuits and creates those wonderfully irregular edges that become delightfully crisp in the oven.

7-Adding the Cinnamon Sugar Topping: In a small bowl, combine brown sugar and cinnamon. Generously sprinkle this mixture over the top of each biscuit. For best results, gently press the topping into the dough slightly to help it adhere this will create a more substantial crunchy layer after baking. Don’t be shy with the topping; it’s what gives these biscuits their signature crunch and caramelized flavor.

8-Baking to Perfection: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tops are deeply golden brown. The baking time may vary depending on your oven and the size of your biscuits. Look for a rich golden color rather than a light brown this deeper color indicates that the biscuit has properly set and developed the desired crisp exterior while remaining fluffy inside.

9-Serving Suggestions: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before serving. These blueberry cinnamon crunch sourdough cathead biscuits are best enjoyed warm, topped with a dollop of whipped salted vanilla bean butter, a drizzle of honey, and a pinch of flaky sea salt. The combination of warm biscuit, creamy butter, sweet honey, and touch of salt creates an unforgettable flavor experience. They’re perfect paired with a morning coffee or brunch tea.