Gather your ingredients, and make sure you have a clean surface to work on.
Whisk together the dry ingredients. (I'm making two recipes of this because they disappear pretty quickly).
Add the shortening to the dry mix.
Use a fork or pastry blender to cut the shortening into the flour.
It should blend in to look like a coarse crumble.
Add the milk and stir until the dough starts to come together and pull away from the sides of the bowl.
Add the blueberries and stir them in, but don't over mix. The more you stir, the more likely the blueberries will burst and your dough will turn purple. (Feel free to experiment with other fruit).
Turn it out onto a floured surface.
Using some more flour to dust the top, roll out the dough until about one inch thick.
If you have a round shaped cutter, great, or you can use a glass dipped in flour, like me. Cut as many circles as you can fit.
Put them in the oven on an ungreased baking sheet for 13-15 minutes, or until the edges become golden brown. While these bake, rework the remainder of the dough to roll out and cut again.
Voila! Let them cool on a rack before stacking and storing.