• Biscuits
• Add the yeast to the warm water and stir to combine. Set aside until foamy.
• In a large bowl, combine 5 c. of the flour, salt, baking powder, baking soda, and sugar.
• Cut the cold butter and shortening into the dry ingredients until the mixture resembles small peas. Add in the lemon zest.
• Add the yeast to the buttermilk and stir lightly. Pour the liquid into the center of the dry mixture. Work the ingredients together, just until it all comes together. Do not overwork.
• Gently fold in the blueberries.
• Sprinkle the remaining 1⁄2 c. flour onto your work surface.
• Dump the dough onto the floured surface and knead the dough just until it forms a ball.
• Using your hands, press the dough into a rough rectangle. Fold the dough in half and press into a rectangle again two more times. Finally, press the dough out to approx—3/4 inch thickness.
• Using a biscuit cutter, press the cutter straight down into the dough to cut the biscuits. Do not twist the cutter. Doing so can seal the edges of the dough, keeping it from rising well. Rework, press out, and cut the dough until all the biscuits are cut. I used a 3-inch cutter which produced 13 biscuits. You may use a smaller cutter, producing more or smaller biscuits.
• Place the biscuits onto a lightly greased iron skillet or parchment-lined baking sheet. Cover with a slightly damp towel and allow to rise in a warm place for about 1 hour and 15 minutes.
• Preheat oven to 400 degrees.
• Bake on the center rack of the oven for about 12-15 minutes or until golden
  brown.
• Remove from oven and brush tops with the melted butter.
• Remove from the pan and cool on a wire rack.
  

Cream

• Whip cream cheese until smooth and fluffy.
• Add powdered sugar and mix well.
• Add cool whip and fold in.
• Add either vanilla or maple extract, or divide the cream mixture and make
  some of each.
• Add blueberries if desired, and place dollops of cream onto the biscuits.