Blueberry Cinnamon Crunch Cathead Biscuits

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.

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.

• ⅓ cup (67 g) light brown sugar, packed
• 1 teaspoon cinnamon

• 1 cup (2 sticks / 227 g) salted butter, grated, cold
• 4 cups (500 g) all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon baking soda
• 2 tablespoons baking powder
• 2 cups (480 ml) buttermilk
• 1 cup (130 g) fresh or frozen blueberries

• 3 tablespoons heavy cream
• 2 tablespoons unsalted butter, melted