Preheat oven to 425°F . Line a baking sheet with a silicone mat or parchment paper.

In a bowl, using a small whisk or fork, combine flours, baking powder, sugar, salt and baking soda.

Shred frozen butter using large side of box shredder. Add butter to dry mixture gently stirring well to coat mixture until the mixture forms coarse crumbs the size of small peas.

Slowly add in the buttermilk and mix gently with wooden spoon or fork just until the flour mixture is moistened.

Turn the dough out of bowl onto a lightly floured surface pressing it gently a few times until it binds together. Using a light hands, roll the dough into a rectangle about 1 inch thick. Fold into a tri-fold similar to how you would fold a letter prior to placing in an envelope.

Dip a 3-inch cutter in flour to cut out each biscuit. Mold the scraps together and to cut out more biscuits.

Place sliders on baking sheet, spacing no more than 1 inch apart. Bake until the sliders are golden, about 15 minutes.

Remove the sliders from the oven and let them cool for few minutes on baking sheets. Cut sliders in half and top bottom half with whipped cream, then 1 - 2 tablespoons of blueberry mixture.

Place blueberries into small bowl. Add maple syrup and slight drizzle of balsamic vinegar. Set aside.

Make sure metal bowl and whisk are cold. You can place them in the freezer before you make your biscuits.

In a large metal bowl with whisk attachment, whip cream until stiff peaks just start to form. Add in vanilla and sugar until stiff peaks form again. Don't over-beat or else cream will become lumpy.

Makes 12-14 sliders.