Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter in until the mixture resembles coarse crumbs.
Slowly pour in the cold milk, stirring gently until the dough begins to come together. Avoid overmixing to keep the biscuits tender.
Carefully fold in the fresh blueberries, being gentle so they don’t break apart.
Lightly flour your work surface and turn out the dough. Knead just a few times until it holds together. Pat the dough into a round about 1 inch thick.
Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, gently pat together, and cut additional biscuits as needed.
Brush the tops of each biscuit with heavy cream. For a touch of sweetness and sparkle, sprinkle with a little extra sugar if desired.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown on top and lightly cooked through.
Remove from the oven and let the biscuits cool slightly on a wire rack before serving. Serve warm and enjoy!
Enjoy!
