Preheat your oven to 425°F (220°C). Line a baking sheet with parchment. Chill a metal bowl and your butter cubes in the freezer for 5 minutes.

In the chilled bowl, whisk flour, baking powder, salt, and sugar until evenly combined—no clumps hiding in corners.

Toss in cubed butter. Using a pastry cutter or two knives, cut until the mixture resembles coarse crumbs with pea-sized bits of butter. These little chunks give you that flaky texture.

Stir vanilla extract into buttermilk (or cream). Make a well in the center of your dry mix, pour in the liquid, and gently fold with a spatula until just combined—don’t overmix or biscuits get tough.

Drizzle the blueberries over the dough, then bring it together with light folds. You want uneven patches of dough for a rustic look.

Turn dough onto a lightly floured surface. Pat into a 1-inch thick round (about 8 inches across). Use a bench scraper or sharp knife to slice into 8 wedges.

Place wedges 2 inches apart on your baking sheet. Brush tops with the egg-milk wash and sprinkle a pinch of sugar for a sweet, crackly crust.

Slide your sheet into the center rack. Bake until tops are golden and centers spring back—about 15–18 minutes. Ovens vary, so peek at 14 minutes.

Let biscuits rest on the sheet for 5 minutes. They’re best warm, but still delicious at room temp or lightly toasted the next day.

Slather with butter, honey, jam, or whipped cream. Maybe a little lemon curd? You earned it.