|Flour||2 Cup (32 tbs), sifted|
|Baking powder||3 Teaspoon|
|Butter||1⁄3 Cup (5.33 tbs)|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Blueberries||1 Cup (16 tbs) (fresh)|
Sift the flour, baking powder, salt and sugar together into a bowl.
Cut in the butter with 2 knives or a pastry blender.
Reserve 1 tablespoon unbeaten egg white.
Mix remaining egg and buttermilk.
Add to flour mixture and mix just enough to moisten dry ingredients.
Fold in the blueberries.
Turn out on a lightly floured board and pat to 1/4 to 1/2 inch thickness.
Cut into squares, triangles or diamonds with a floured knife.
Mix the reserved egg white with 1 teaspoon water and brush on biscuits.
Sprinkle with additional sugar.
Place on a cookie sheet.
Bake at 425 degrees for 10 to 15 minutes.
Serve with additional butter and blueberry jelly, if desired.