Preheat the oven to 405 degrees.

Add 2 3/4 cups of Bisquick, 1/4 cup of granulated sugar, and 1 stick + 4 tablespoons of chilled, cubed unsalted butter into a large mixing bowl.

Mix with a rubber spatula or your fingers until the ingredients look crumbly. You can also do this in a food processor; pulse until the mixture takes on a uniform, crumbly appearance.

Add 1 cup of chilled heavy cream; if using a food processor, spoon the mixture into a large mixing bowl before adding the heavy cream.

Mix gently until the heavy cream is absorbed into the flour mixture.

Scatter flour on a clean surface and rub your hands with some flour to keep the dough from sticking to your fingers.

Turn the mixture out onto the floured surface.

Using your hands, form the mixture into a ball, then press it down gently, allowing the dough to spread out until it resembles a large dinner plate about three-quarters of an inch (3/4-inch thick) in diameter.

Carefully fold the dough in half, then fold it again, bringing the two opposing tips together.

Gently work the dough into a dinner plate shape again, folding it again and bringing the two opposing tips together.

Work into the plate shape again, and use a three-inch biscuit cutter to cut out the shortcake biscuits.*Note: Do not twist the cutter when cutting out the biscuits; doing so will make them tough.

Place the biscuits into a buttered skillet or a baking sheet lined with a silicone baking mat or parchment paper.

Make sure the biscuits touch each other, ensuring the biscuits keep their shape and do not spread out.

Make the egg wash: whisk one egg with one tablespoon of heavy cream and one tablespoon of water until no lumps remain.

Brush the tops of the biscuits with egg wash.

Sprinkle the biscuits with coarse baking sugar. I used raw coarse sugar.

Place the baking sheet on the center rack of a preheated oven at 405 degrees for 13-15 minutes.

Watch your biscuits to ensure they are not overcooked; pull them out when golden brown.

Allow them to cool before making your shortcake.

To assemble, cut a biscuit in half or leave it whole and use two.

Spoon a tablespoon of the blueberry topping mixture onto the shortbread biscuit, then top with heavy cream. Add the biscuit's top, more blueberry sauce, and heavy cream.

Serve.

Add 1 cup of water, 1 cup of granulated sugar, and 2 cups of blueberries to a saucepan over medium-high heat.

Stir in 2 tablespoons of freshly squeezed lemon juice.

Bring the mixture to a medium boil, then reduce the heat to low.

Place a tight-fitting lid over the saucepan and steep the blueberries for 10 minutes.

Allow the berries to cool before using them on the shortcakes.

Add the 2 cups of chilled heavy cream to the stand mixer bowl and adjust the speed to medium.

Continue whisking until you start to see soft peaks form.

Add the 3 tablespoons of powdered sugar and 2-3 tablespoons of lemon juice.

Continue to whisk until stiff peaks form.

Spoon into a bowl and cover with plastic wrap.

Place the bowl into the fridge until ready to use.