Double Blueberry Shortcakes

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In a medium saucepan combine ½ cup water, ¹⁄₃ cup of the sugar, the cornstarch, ½ teaspoon vanilla, salt and cinnamon
Cook over medium-high heat, stirring constantly, until boiling
Boil and stir about 1 minute longer
Stir in blueberries
Cook until blueberries are glazed, about 30 seconds
Transfer to a bowl
Refrigerate covered, until cold about 1 hour
Meanwhile, make Blueberry Biscuits
To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and ½ teaspoon vanilla until stiff peaks form
Set aside
Cut 6 blueberry biscuits horizontally in half
On 6 serving plates place the bottom halves of biscuits
Top each with a rounded ¹⁄₃ cup blueberry sauce and 2-½ tablespoons whipped cream
Cover with muffin tops

Preheat oven to 450°F
In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt
Using a pastry blender or 2 knives cut ¹⁄₃ cup butter into flour mixture until butter resembles small peas
Stir in ¾ cup milk just until blended
Add ½ cup fresh or frozen “hard” blueberries, stirring until just combined
On a lightly floured work surface pat or roll dough to a ½-inch thickness
Using a 2-½-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits
Place on ungreased cookie sheet about 1 inch apart
Bake until golden, 12 to 15 minutes
Transfer biscuits to wire rack to cool