If you’ve got sourdough starter on hand, you’re sitting on one of the best biscuit recipes possible. Cinnamon crunch cathead biscuits combine the tangy depth of sourdough with a buttery, flaky crumb and a crunchy cinnamon-sugar crust that rivals any bakery version. These jumbo biscuits are easier to make than you’d think, and they’re perfect for weekend breakfasts, brunch spreads, or alongside your morning coffee.
How to Make Cinnamon Crunch Sourdough Cathead Biscuits
These oversized biscuits rely on cold butter, proper folding technique, and a hot oven to create their signature flaky layers. The sourdough discard adds complexity and reduces fermentation time.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup active sourdough discard (fed and bubbly)
- 6 tablespoons cold butter, cubed
- 3/4 teaspoon salt
- 1/4 cup buttermilk or whole milk
- Cinnamon-sugar topping (2 tablespoons cinnamon mixed with 1/4 cup sugar, plus 2 tablespoons melted butter for brushing)
Method
Mix the dry base
In a large mixing bowl, whisk together your flour and salt. Add the cold, cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs. This creates the pockets that produce flaky layers during baking.
Incorporate sourdough discard
Add your sourdough discard and milk to the dry mixture. Stir gently with a fork until just combined–don’t overwork the dough. The mixture should be shaggy and slightly wet, not a smooth ball.
Fold and laminate
Turn the dough onto a lightly floured surface. Fold it in half, rotate a quarter turn, and fold again. Repeat this folding process 4-6 times until you see visible layers beginning to form. This builds flakiness without requiring a full lamination process.
Shape the biscuits
Gently pat the dough into a 1-inch thick rectangle. Using a biscuit cutter or the rim of a glass (about 3 inches wide), cut out large rounds. Place them on a parchment-lined baking sheet, leaving 2 inches between each biscuit to allow for rise and spread.
Prep the cinnamon topping
Mix your cinnamon and sugar in a small bowl. Brush the top of each biscuit with melted butter, then generously sprinkle the cinnamon-sugar mixture over the wet surface. Don’t be shy–the generous topping creates that signature crunch.
Rest and chill
Let the shaped biscuits rest at room temperature for 15-20 minutes, or refrigerate for up to 4 hours. A cold biscuit rises taller and stays flakier in the oven. If chilling longer than 30 minutes, cover them to prevent drying.
Bake until golden
Preheat your oven to 425 degrees Fahrenheit. Bake the biscuits for 16-20 minutes until the cinnamon-sugar crust is deep golden brown and the sides are set. The bottoms should sound hollow when tapped.
Cool and serve
Transfer biscuits to a cooling rack for 5 minutes before eating. They’re best enjoyed warm, but can be stored in an airtight container for 2-3 days and reheated gently in a 300-degree oven.
- Keep all ingredients cold until the moment of mixing–warm butter won’t create proper flaky layers. Chill your bowl and even your flour if your kitchen is hot.
- Don’t skip the folding step. Those 4-6 folds create visible lamination that rivals biscuits made with traditional lamination techniques and make the difference between dense and fluffy.
- Use bubbly, recently fed sourdough discard at peak activity. Discard that’s been sitting in the fridge for weeks will be less active and won’t provide the same rise and tanginess.
What to Look For in Biscuit-Making Equipment
- Pastry cutter or bench scraper: A quality cutter minimizes gluten development by cutting cleanly rather than dragging. Look for sharp edges and comfortable handles. A bench scraper also helps you fold and turn dough without adding excess flour.
- Instant-read thermometer: Knowing your oven’s actual temperature prevents over- or under-baking. Home ovens often run hot or cold, and accurate readings ensure consistent, perfectly golden biscuits every time.
- Biscuit cutter set: A set with multiple sizes lets you match your recipe’s needs. For cathead biscuits, a 3-inch cutter works best. Look for sturdy, sharp-edged cutters that won’t compress your dough.
- Parchment paper: High-quality parchment prevents sticking without adding oil and promotes even browning on bottoms. Reusable silicone mats are a sustainable alternative that works equally well.
Ateco 5-Piece Biscuit Cutter Set
Best for: Anyone making biscuits regularly
This professional-grade set includes round cutters in sizes from 1.5 to 3.5 inches, perfect for cathead and traditional biscuits alike. The rolled-edge design cuts cleanly without compressing dough, and the stainless steel construction resists rust and warping. Bakers trust Ateco for consistent results across hundreds of batches.
Check Current Price on Amazon →Winco 3-Inch Round Biscuit Cutter
Best for: Budget-conscious home bakers
A single, durable 3-inch cutter designed specifically for cathead-sized biscuits. Winco’s commercial-grade stainless steel performs far above its price point, and the sharp edge ensures clean cuts. This no-frills option is lightweight and easy to hand-wash.
Check Current Price on Amazon →OXO Good Grips Biscuit Cutter
Best for: New bakers intimidated by tool choices
OXO’s ergonomic handle makes this 3-inch cutter comfortable to grip and push through thick dough. The soft-grip design reduces hand fatigue during multiple cuts, and the sturdy construction won’t bend under pressure. A great entry-level choice that feels professional.
Check Current Price on Amazon →Williams Sonoma Copper Biscuit Cutter
Best for: Home bakers who value aesthetics
Lined with sharp stainless steel edges, this copper-coated cutter is beautiful enough to display on your counter. The substantial weight provides leverage for cutting through dense doughs, and the heat-conductive copper won’t cold-shock your dough like metal cutters can.
Check Current Price on Amazon →Make Your First Batch Today
Cinnamon crunch sourdough cathead biscuits are genuinely approachable for home bakers of any skill level. The recipe rewards patience over precision–if you have sourdough discard, cold butter, and a hot oven, you’re already 90% of the way there. Start with a single batch using the method steps above, pay attention to how your dough feels during folding, and adjust based on your oven’s actual temperature. Most bakers nail these within their second or third attempt.
The beauty of this recipe is how forgiving it becomes once you understand the fundamentals. You’re not doing fancy lamination or using commercial leavening agents–just leveraging the power of sourdough fermentation and mechanical layering to create professional-quality biscuits at home. Keep your equipment simple, stay organized, and don’t rush the folding step. Your weekend breakfast table deserves biscuits this good, and now you know exactly how to deliver them.
Frequently Asked Questions
What’s the difference between cathead biscuits and regular biscuits?
Cathead biscuits are oversized–typically 3-4 inches in diameter–and meant to be eaten as a full serving rather than a side. They’re also typically thicker and fluffier, requiring a bigger oven spring to achieve their characteristic height and tender interior.
Can I use fresh sourdough starter instead of discard?
Yes, but you’ll need less. Use 1/4 cup of active, recently fed starter instead of 1/2 cup discard. The starter is more potent and will rise faster. Reduce bulk fermentation time and watch your dough carefully.
Why do my biscuits come out dense instead of fluffy?
Dense biscuits usually result from overworking the dough, warm butter, or insufficient folding. Handle the dough minimally, keep all ingredients cold, and don’t skip the lamination folds. Also ensure your oven is actually 425 degrees–a cooler oven won’t create enough steam for rise.
Can I make these ahead and freeze them?
Absolutely. Freeze shaped, unbaked biscuits on a tray until solid, then transfer to a freezer bag for up to three months. Bake directly from frozen, adding 3-5 minutes to baking time. You can also bake them fully and freeze the finished biscuits, reheating gently before serving.
What if my sourdough discard isn’t active or bubbly?
Feed your starter and let it sit at room temperature for 4-8 hours until you see visible bubbles and it smells strongly of fermentation. An inactive starter won’t provide enough rise or flavor. If you’re in a hurry, try a store-bought sourdough starter or substitute with buttermilk and reduce the sourdough amount.
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