CINNAMON CRUNCH SOURDOUGH CATHEAD BISCUITS

Preheat oven to 425F. Lightly grease a 10” cast iron skillet or large round baking pan with butter; set aside.

In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, sugar, and salt.

Add in the cubed butter, and use a pastry cutter or two knives to cut the butter into the flour mixture, until it is crumbly and the butter resembles pea-sized chunks.

Make a well in the center of the mixture, and pour in the buttermilk and sourdough discard. Mix with a wooden spoon, and then use your hands to knead and fold the dough over itself a couple of times until combined. The dough will be a little sticky and should be soft enough to scoop!

Use a ½ cup measuring cup to scoop the dough and place in the prepared skillet or pan.

Combine the granulated sugar and cinnamon together in a small bowl for the cinnamon sugar topping.

Brush the tops of the biscuits with buttermilk or heavy cream. Then, sprinkle the tops with the cinnamon sugar mixture.

Bake for 20-25 minutes, or until fluffy and golden brown.

Remove and serve warm with butter, flaky sea salt, and honey if desired.

Enjoy!