Preheat oven to 425.
In a bowl mix together flour, baking powder, baking soda, and salt. Add in shredded butter. Mix together to make sure butter is well distributed.
Create a well in the flour (a small hole) and pour in milk. Mix together until a shaggy dough forms. Tip out onto a lightly floured surface and shape into a rectangle. Using a rolling pin roll the dough out until it's about 1/2 inch thick. Starting with the end of the rectangle closest to you, fold end to the middle. Repeat with the end of the rectangle farthest away from you. You should now have a square. Turn the square a half turn and then roll back into a rectangle; repeat the folding process two more times. This is what creates nice flaky layers.
Roll dough to about 2/3 of an inch thick.
Using a cookie cutter or any circle (I use a juice glass) cut out biscuits and place on a baking sheet lined with parchment paper.
Brush biscuits with milk and place in the oven for 15-17 minutes or until nice and brown. Let cool on pan for 5 minutes.
While the biscuits are baking, add the frozen blueberries, 2 tbsp maple syrup, and blueberry juice into a small pot over medium high heat. Let reduce for 10-15 minutes.
Using a mixer, whip cream with 2 tbs of maple syrup until stiff peaks form.
To assemble, break the biscuit in half, scoop on blueberry sauce followed by whipped cream. Enjoy!
