Cinnamon Crunch Sourdough Cathead Biscuits
Indulge in these Cinnamon Crunch Sourdough Cathead Biscuits, crafted with fluffy, flaky, and buttery layers using sourdough discard. These soft biscuits are topped with a crunchy cinnamon sugar coating, creating a delightful contrast of textures and flavors. Perfect for breakfast or a sweet treat, these biscuits are a delicious way to enjoy the benefits of sourdough discard.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Cake flour (see notes in recipe card below for homemade version)
Baking powder
Baking soda
Granulated sugar
Salt
Salted butter
Buttermilk (see recipe card below for homemade version)
Sourdough discard
Heavy cream
Cinnamon
Tips for making Cinnamon Crunch Sourdough Cathead Biscuits:
Use Cold Ingredients: Ensure your butter and any other liquid ingredients are cold. This helps create flaky layers in the biscuits.
Cut the Butter Properly: Cut the cold butter into small cubes and incorporate it into the dry ingredients until the mixture resembles coarse crumbs. Use a pastry cutter or your fingers, but work quickly to keep the butter from warming up.
Do Not Overmix: Mix the dough until just combined. Overmixing can result in tough biscuits. The dough should be slightly shaggy but hold together when pressed.
Sourdough Discard: Use fresh sourdough discard for the best flavor and rise. Discard that’s been sitting too long can affect the taste and texture.
Scoop the Dough: Use a 1/2 cup measuring cup to scoop the dough and place into the prepared pan.
Layering for Flakiness: For extra flaky layers, fold the dough over itself a few times in the bowl before scooping. This creates additional layers of butter and dough.
Cinnamon Sugar Topping: Mix cinnamon and sugar together and generously sprinkle it over the biscuits before baking. For extra crunch, press the topping lightly into the dough.
High Baking Temperature: Bake the biscuits in a preheated oven at a high temperature (around 425°F or 220°C) to achieve a golden brown, crispy exterior while keeping the inside soft and fluffy.
Serve Fresh: For the best flavor and texture, serve the biscuits warm right out of the oven. The contrast between the crunchy topping and the soft, flaky interior is most pronounced when fresh.
Butter and Flaky Sea Salt: Serve the biscuits with a pat of butter and a sprinkle of flaky sea salt. The combination enhances the buttery, savory, and sweet flavors of the biscuits.
Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their freshness.
How to store Cinnamon Crunch Sourdough Cathead Biscuits:
Room Temperature: Store the biscuits in an airtight container at room temperature for up to 2 days. This helps maintain their soft and flaky texture. Avoid stacking them to preserve the crunchy cinnamon sugar topping.
Refrigeration: For longer storage, place the biscuits in an airtight container and refrigerate them. They can be kept in the refrigerator for up to 5 days. To enjoy them warm, reheat the biscuits in the oven before serving.
Freezing: To store the biscuits for an extended period, freeze them. Wrap each biscuit individually in plastic wrap and then place them in a freezer-safe bag or container. The biscuits can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating.
Reheating in the Oven: To restore the flakiness and crunch, reheat the biscuits in a preheated oven at 350°F (175°C) for about 10 minutes. This helps revive their fresh-baked texture and ensures the cinnamon sugar topping remains crunchy.
Avoid Microwave: Avoid reheating the biscuits in the microwave, as this can make them soggy and lose their flaky texture. The oven is the best option for maintaining their quality.
Individual Portions: For convenience, slice the biscuits into individual portions before storing. Wrap each portion in plastic wrap and place them in an airtight container or freezer-safe bag. This makes it easy to grab a single serving when desired.
Separate Storage for Toppings: If you prefer to keep the biscuits and toppings separate for fresher presentation, store the baked biscuits in an airtight container and keep the butter and flaky sea salt in separate containers. Add the butter and salt just before serving.
Flavor Variations for Cinnamon Crunch Sourdough Cathead Biscuits:
Apple Cinnamon Crunch: Add finely chopped apples to the dough and sprinkle with a cinnamon sugar topping. Serve with apple butter for a delightful autumn treat.
Pumpkin Spice Crunch: Mix pumpkin puree and pumpkin pie spices into the dough. Top with a cinnamon sugar and pumpkin seed mixture. Serve with a maple glaze.
Chocolate Chip Crunch: Fold mini chocolate chips into the dough. Top with a cocoa cinnamon sugar mixture. Serve with a dollop of whipped cream for a dessert-like twist.
Maple Pecan Crunch: Add chopped pecans and a touch of maple syrup to the dough. Top with a cinnamon sugar and pecan mixture. Serve with maple butter.
Orange Cranberry Crunch: Incorporate dried cranberries and orange zest into the dough. Top with a cinnamon sugar and dried cranberry mixture. Serve with orange honey butter.
Chai Spice Crunch: Add chai spice blend to the dough. Top with a cinnamon sugar and cardamom mixture. Serve with vanilla bean butter.
Blueberry Lemon Crunch: Fold fresh or dried blueberries and lemon zest into the dough. Top with a lemon sugar and cinnamon mixture. Serve with lemon curd.
Gingerbread Crunch: Mix molasses and gingerbread spices into the dough. Top with a ginger cinnamon sugar mixture. Serve with vanilla icing.
Peach Cobbler Crunch: Add finely chopped peaches and a touch of nutmeg to the dough. Top with a cinnamon sugar and peach mixture. Serve with a drizzle of honey.
Almond Joy Crunch: Incorporate shredded coconut and chopped almonds into the dough. Top with a cinnamon sugar, coconut, and almond mixture. Serve with chocolate drizzle.
Lavender Honey Crunch: Mix dried culinary lavender into the dough. Top with a lavender-infused cinnamon sugar mixture. Serve with honey butter.
Raspberry Almond Crunch: Add chopped raspberries and almond extract to the dough. Top with a cinnamon sugar and slivered almond mixture. Serve with raspberry jam.
FAQs:
Q: Can I use fresh sourdough starter instead of sourdough discard? A: Yes, you can use fresh sourdough starter. However, using discard adds a tangy flavor that complements the cinnamon sugar topping nicely. Fresh starter might be more active and affect the rise slightly.
Q: How do I ensure the biscuits are fluffy and flaky? A: Use cold ingredients, handle the dough gently, and avoid overmixing. Folding the dough a few times before shaping also helps create flaky layers.
Q: What if my biscuits turn out too dense? A: Dense biscuits can result from over-mixing the dough or using ingredients that are too warm. Make sure to mix the dough until just combined and keep the butter and other ingredients cold.
Q: Can I prepare the dough ahead of time? A: Yes, you can prepare the dough ahead of time. After scooping the biscuits and placing them in the pan, cover them and refrigerate for up to 24 hours before baking. This can actually enhance the flavor.
Q: How do I make the crunchy cinnamon sugar topping? A: Mix cinnamon and sugar together and generously sprinkle it over the biscuits before baking. For extra crunch, lightly press the topping into the dough so it adheres well.
Q: Can I freeze the dough? A: Yes, you can freeze the unbaked biscuits. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
Q: How do I reheat leftover biscuits? A: To reheat, place the biscuits in a preheated oven at 350°F (175°C) for about 10 minutes. This helps restore their flaky texture and keeps the topping crunchy. Avoid using the microwave, which can make them soggy.
Q: Can I use a different type of sugar for the topping? A: Yes, you can use different types of sugar, such as brown sugar or turbinado sugar, for the topping. Each type of sugar will give a slightly different texture and flavor.
Q: What can I serve with these biscuits? A: These biscuits are delicious on their own or served with butter and flaky sea salt. They also pair well with honey, fruit preserves, or even a dollop of whipped cream for a dessert-like treat.
Check out my other sourdough discard breakfast recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try these cinnamon crunch sourdough cathead biscuits. Enjoy!
