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1
Preheat the oven to 400u00b0. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant.
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2
Line a large baking sheet with parchment. In a medium bowl, whisk the all-purpose flour with the almond flour, cornmeal, baking powder, baking soda, salt and 1/4 cup of the sugar. Using a pastry blender or 2 knives, cut in the shortening and cold butter until they resemble peas. Add the buttermilk and stir until the dough is evenly moistened.
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3
Transfer the dough to a lightly floured surface and pat into a 1-inch-thick round. Using a 3-inch biscuit cutter, stamp out 8 biscuits, patting the scraps back together as needed. Transfer the biscuits to the baking sheet and freeze for 30 minutes.
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4
Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes.
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5
Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice and zest. Let stand until the sugar is dissolved, about 15 minutes. Transfer 1 cup of the blueberries to a food processor and puree until smooth. Scrape the puree into the blueberries in the bowl. Cover and refrigerate.
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6
In another medium bowl, using an electric mixer, beat the crcme fraiche at medium speed until thickened, about 30 seconds. Using a serrated knife, cut the biscuits in half horizontally and set the bottom halves on plates. Top with a dollop of crcme fraiche, the blueberry compote and a few toasted almonds. Cover with the biscuit tops and serve.
