Blueberry Shortcakes (Print Version)

# Ingredients:

01 - 3 tablespoons water.
02 - 4 teaspoons cornstarch.
03 - 1/3 cup sugar.
04 - 1/2 teaspoon vanilla extract.
05 - 1 pinch ground cinnamon.
06 - 2 1/2 cups blueberries, fresh or frozen.
07 - 2 3/4 cups all-purpose flour.
08 - 1 tablespoon granulated sugar.
09 - 2 teaspoons salt.
10 - 2 1/2 teaspoons baking powder.
11 - 1/2 teaspoon baking soda.
12 - 1 cup cold unsalted butter.
13 - 3/4 cup buttermilk.
14 - 3/4 cup blueberries (for biscuits).
15 - 1 large egg.
16 - Fresh whipped cream for serving.

# Instructions:

01 - Whisk water and cornstarch, add sugar, vanilla and cinnamon. Bring to boil, add blueberries and cook until thickened. Cool completely.
02 - Combine flour, sugar, salt, baking powder and baking soda in large bowl.
03 - Cut in cold butter until pea-sized. Mix in buttermilk and blueberries until shaggy dough forms.
04 - Press into square, cut into 4 pieces, stack and roll. Repeat process 3 times total for flaky layers.
05 - Cut into rounds, freeze 15 minutes. Brush with egg wash and bake at 425°F for 15 minutes until golden.
06 - Split biscuits, fill with blueberry sauce and whipped cream. Replace tops before serving.

# Notes:

01 - Use more water if using fresh blueberries for sauce.
02 - Don't twist biscuit cutter for better rise.
03 - Biscuits can be frozen before baking.

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