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1
In a small baking pan, place the blueberries in one layer.
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2
Freeze them for 30 to 45 minutes or until firm.
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3
Set the oven at 400 degrees.
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4
Have on hand a large, heavy baking sheet.
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5
In a mixing bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and sugar.
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6
Whisk in the cornmeal.
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7
Scatter the chunks of butter over the mixture.
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8
Using a pastry blender or two round-bladed table knives, cut the fat into the flour until it is reduced to the size of large peas.
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9
Pour the buttermilk over the flour mixture, scatter over the blueberries, and use a spatula to stir lightly but thoroughly to form a dough.
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10
Bring the dough clumps together with your fingertips.
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11
The dough will be moderately moist but workable.
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12
Turn the dough out onto a lightly floured counter.
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13
With a rolling pin, roll it into a 3/4-inch-thick slab, keeping a square shape.
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14
With a straight-edged chef's knife, cut the dough into 12 rectangles that are about 1 3/4-inches long.
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15
Place them 1-inch apart on the baking sheet (if you prefer firmer sides), or 1/2-inch apart (for softer sides).
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16
Bake the biscuits for 15 to 18 minutes, or until set and golden.
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17
Transfer to a wire rack to cool slightly.
