Blueberry Biscuits

0 Preheat the oven to 425F. Line a sheet pan with parchment. Set aside.
2 Combine the flour, sugar, baking powder and salt in a bowl. Whisk to combine.
3 Grate the full stick of butter directly into the flour mixture with a box or cheese grater. Mix with a rubber spatula or your hands to coat the butter in the flour mixture.
12 Add the blueberries to the mixture, tossing to coat in the flour mixture.
4 Pour in the milk, and stir gently until just combined. The dough should start to pull away from the sides of the bowl. Be careful not to stir it too much or the rise will be affected. The more you work it, the more risk you run of squishing the blueberries, too.
5 Flour a flat surface or countertop. Flour your hands, too.
6 Turn out the dough onto a floured countertop. Sprinkle flour on top of the dough, too.
7 Pat the dough a 1.5" tall rectangle, working quickly, then fold it into thirds, bringing the short sides to meet in the middle, like you would a tri-fold pamphlet or a letter. 
8 Gently pat the dough into another 1.5" tall rectangle, and cut into squares with a sharp knife. You’ll have about 8, depending on the size you cut them into. (Ours were 1 ½” tall and 2 ½” wide.)
9 Place on the prepared sheet pan, and transfer to the freezer for about 10 minuntes.
13 Remove the biscuits from the freezer. Brush the tops with the additional milk. Sprinkle on the raw sugar.
10 Bake for 14-16 minutes or until golden brown in the preheated oven.
11 Enjoy with softened butter, jams and more!