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Combine first 6 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Combine egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened. Stir in blueberries. Turn dough out onto a heavily floured surface, and knead 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Bake at 400 degrees for 15 minutes or until golden brown. Combine butter and remaining ingredients, stirring well; brush on warm biscuits.
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Cut cold butter into flour — flaky pie crust, biscuits, scones
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter