Blueberry Cinnamon Crunch Sourdough Biscuits Recipe

There’s something wonderfully comforting about homemade biscuits, especially when they’re packed with juicy blueberries and a warm cinnamon crunch. These blueberry cinnamon biscuits bring together the tangy depth of sourdough, the sweet burst of fresh blueberries, and a crisp cinnamon sugar topping that makes every bite unforgettable.

this Recipe

If you’re looking to elevate your breakfast or brunch routine, this recipe is exactly what you need. It’s simple enough to whip up any weekend, yet impressively flavorful so your family and friends will be asking for seconds.

Why You’ll Love This Recipe

• Combines tangy sourdough flavor with sweet blueberries and cinnamon for a unique taste.
• Crunchy cinnamon sugar topping adds a delightful texture contrast.
• Quick to prepare with easy ingredients you likely already have.
• Perfectly soft and flaky biscuits that pair well with butter, jam, or honey.
• Great for breakfast, brunch, or a cozy snack any time of day.

Ingredients

Gather these ingredients to make your blueberry cinnamon crunch sourdough biscuits.

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup granulated sugar, plus 2 tablespoons for topping
• 1/2 cup unsalted butter, cold and cut into cubes
• 3/4 cup sourdough starter (active or discard, unfed)
• 1/3 cup buttermilk
• 1 cup fresh blueberries
• 1 teaspoon vanilla extract

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 8 biscuits
• Calories: Approximately 220 per biscuit

How to Make Blueberry Cinnamon Crunch Sourdough Biscuits

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and 1/4 cup sugar until evenly combined.
3. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter.
4. In a separate small bowl, mix the sourdough starter, buttermilk, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry and gently fold together with a spatula until just combined—do not overmix. Carefully fold in the fresh blueberries.
6. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out 8 biscuits, pressing straight down without twisting.
7. Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Mix the remaining 2 tablespoons sugar with a pinch of cinnamon and sprinkle generously over the tops for a crunchy coating.
8. Bake for 12-15 minutes until golden brown and crisp on top. The biscuits should spring back lightly when pressed.
9. Remove from oven and let cool a few minutes before serving warm with butter or honey.

Tips for the Best Results

• Use cold butter for the flakiest biscuits; keep it chilled right up until mixing.
• Do not overwork the dough to avoid tough biscuits—fold gently to keep tender crumb.
• Fresh blueberries work best, but frozen can be used if thawed and drained well.
• Press biscuit cutters straight down without twisting to ensure even rising.
• Try serving with honey butter or a smear of cream cheese for extra indulgence.

Storage and Reheating

Store leftover blueberry cinnamon crunch sourdough biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To keep them longer, freeze the biscuits wrapped tightly in foil or plastic wrap for up to 3 months.

Reheat refrigerated or frozen biscuits in a 350°F oven for 8-10 minutes until warmed through and crisp on the outside. You can also microwave them for 20-30 seconds, but this may soften the crunchy topping.

Frequently Asked Questions

Can I use sourdough discard for this recipe?

Yes! This recipe works perfectly with unfed sourdough discard. It adds great flavor and reduces waste without needing an active starter.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using.

Can I make these biscuits vegan?

To make a vegan version, swap the butter for a plant-based margarine and use a dairy-free milk with lemon juice instead of buttermilk. Keep in mind texture may vary slightly.

How do I store leftover biscuits for best freshness?

Keep biscuits in an airtight container at room temperature for short-term or freeze wrapped tightly for longer storage. Warm them up in the oven to refresh their texture.