Preheat the oven at 425°F
Blueberry Compote:
1. In a medium saucepan, combine the blueberries, sugar and 1 tbsp water. Cook, uncovered, over medium heat, stirring frequently until very soft and juicy, 6 to 7 minutes. Remove from the heat.
Biscuits:
2. Sift 2 cups (500 mL) flour, 1/3 cup (75 mL) of the sugar, baking powder, and baking soda into a large bowl. Stir in the salt. Using a fork, or your fingertips, work the vegetable oil and 6 tbsp butter into the dry ingredients until the mixture resembles coarse cornmeal.
3. In a small bowl, beat the egg and ¼ cup (60 mL) cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together. Gather the dough and gently knead it three or four times.
4. Transfer the dough to a lightly floured surface and roll it into a 3/4 inch thick disk. With a sharp 2 1/2-inch biscuit cutter, press straight down to cut the dough into rounds and lift straight up to remove. Transfer the rounds to a baking sheet lined with parchment paper.
5. Repeat the process with the remaining dough scraps, until you have a total of 8 biscuits.
6. Lightly brush the biscuit tops with remaining cream and sprinkle with remaining sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes.
Whipped Cream:
7. Meanwhile, whip the whipping cream with sugar until it forms soft peaks.
Assemble the shortcakes: using a serrated knife, split the warm biscuits in half horizontally and transfer the bottoms to 8 plates. Spoon about 2 tbsp of blueberry compote on each biscuit bottom. Top with 2 tbsp of whipped cream and cover each with a biscuit top. Spoon more berries over each shortcake and serve immediately.
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