Pulse ½ tablespoon of lavender flowers in a food processor a few times, to break them into smaller pieces.

Add 1 cup sugar and pulse a few additional times, breaking down the lavender flowers further and incorporating them into the mixture. Set aside.

Preheat the oven to 375°F.

In a large bowl, whisk 3 cups of flour, ¼ cup of granulated sugar (not the lavender sugar), 2 teaspoons of baking powder, and 1½ teaspoons salt, until all ingredients are evenly distributed.

Cut ¾ cup of cold butter into ½ inch pieces and add to the flour mixture.  Using your fingers, a fork, or a pastry cutter, cut (or pinch) the butter into the flour, until the it’s evenly distributed and the pieces of butter about the size of a pea.

Make a well in the center of the flour mixture and slowly pour in 1 ¾ cups of heavy cream while stirring with a wooden spoon or silicone spatula.  Stir until a shaggy dough forms, and then use your hands to bring the dough together at the end, kneading it ever so slightly in the bowl.

Turn the dough out onto the counter and shape it into a 1 inch high square.  Use a butter knife or bench scraper to cut the dough into four equal pieces and stack them on top of eachother. Smash the pieces into each other with your hands until an 8 inch x 8 inch square is formed (we’re creating flaky layers of biscuits!).

Cut the dough into 12 equal sized pieces and transfer to a baking tray.  Place the tray in the refrigerator to firm up while you make the blueberry filling.  The biscuits can be left in the refrigerator uncovered for up to an hour.

In a medium bowl, add 18 oz of fresh blueberries (about 4 cups), ⅓ cup of the lavender sugar, 1 ½ tablespoons flour, and ¼ teaspoon salt. Mix until the sugar and flour covers each piece of blueberry.

Zest ½ a lemon directly into the bowl of blueberries and then squeeze the juice from ½ of the lemon into the bowl.  Stir to mix the lemon juice in.

Transfer the blueberry mixture to a 9 inch x 13 inch baking dish or a large cast iron skillet.

Take the biscuit topping out of the refrigerator and arrange over the top of the blueberry mixture in the baking dish or skillet.

Using a pastry brush or paper towel, brush 1 tablespoon of heavy cream over the top of the biscuits. Sprinkle 1-2 teaspoons of the lavender sugar over the top of the biscuits.  The cream and sugar will help the tops of the biscuits to brown up in the oven.

Place the baking dish or skillet in the center rack of the oven and place a baking tray on a lower rack to catch any juices that bubble and drip over the top.

Bake in a 375°F oven for 45-55 minutes, until the biscuits have baked through and are browned on the top.

Remove from the oven and let cool for 5 minutes on a rack.  Serve warm on it’s own or with a scoop of vanilla ice cream.  Enjoy!