Blueberry Cinnamon Crunch Sourdough Cathead Biscuits

Ingredients

• 12 cup cake flour(256g)
• 21 cup all-purpose flour(130g)
• 32 tablespoon granulated sugar(30g)
• 41 tablespoon baking powder(12g)
• 50.5 teaspoon baking soda(3g)
• 60.5 teaspoon salt(3g)
• 712 tablespoon salted butter, cold and cubed(171g)
• 81.07 cup buttermilk(255g)
• 90.5 cup sourdough discard(140g)
• 101 cup fresh or frozen blueberries(130g)
• 110.5 cup brown sugar(120g)
• 122 teaspoon cinnamon(3g)
• 133 tablespoon buttermilk or heavy cream, for brushing(45g)
• 140.5 cup salted butter, at room temperature(113g)
• 151.5 teaspoon vanilla bean paste(8g)
• 162 tablespoon honey or raw honeycomb, for serving(42g)
• 171 teaspoon flaky sea salt, for serving(5g)

Instructions

1. 1Preheat the oven to 425°F (220°C). Lightly grease a 12-inch cast iron skillet or large round baking pan with butter and set aside.
2. 2In a large bowl, whisk together the cake flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
3. 3Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture is crumbly and the butter pieces are pea-sized.
4. 4Make a well in the center of the mixture and pour in the buttermilk and sourdough discard. Mix with a wooden spoon until just combined; the dough will still be crumbly.
5. 5Use your hands to gently knead and fold the dough over itself a few times until it comes together.
6. 6Add the blueberries and gently fold the dough a few more times to evenly distribute them. The dough should be sticky but scoopable.
7. 7Use a large cookie scoop or a 1/2 cup measuring cup to scoop portions of dough and place them in the prepared skillet or pan.
8. 8In a small bowl, mix together the brown sugar and cinnamon for the topping.
9. 9Brush the tops of the biscuits with buttermilk or heavy cream, then sprinkle with the cinnamon sugar mixture.
10. 10Bake for 20-25 minutes, or until the biscuits are fluffy and golden brown.
11. 11While the biscuits bake, prepare the whipped salted vanilla bean butter: In a medium bowl, whip the room temperature butter and vanilla bean paste together with a whisk or electric mixer until fluffy and lighter in color.
12. 12Remove the biscuits from the oven and serve warm with the whipped vanilla bean butter, honey, and a sprinkle of flaky sea salt if desired.