In a small pot on the stove over medium-low, heat milk until it just starts to bubble. Then, stir in sugar until dissolved. Remove from heat and set aside.

Pour 1 cup of warm water over yeast. Stir and let sit for 10 minutes.

In a stand mixer using dough attachment, blend together milk, yeast mixture, butter, 1 1/2 cup all purpose flour, 1 1/2 cup of whole wheat flour, and salt. Once well combined, add the rest of the flour and mix until a soft dough forms. Fold in blueberries (this is tough and you will squish the berries, but that is okay).

Spray a large bowl with cooking spray. Place dough in bowl and kneed 8-10 times. Turn dough over in bowl and cover bowl with a dish towel. Let rise for at least one hour.

After dough has risen, punch down and transfer to a floured surface. Roll dough until it is about 1/2" in thickness.

Sprinkle a large baking sheet with corn meal.

Use a 3" round biscuit cutter to cut out circles. Transfer circles to prepared baking sheet.

Heat a large pot or skillet over medium heat. Add biscuits. Cook for 8-10 minutes, flip and cook for an additional 8-10 minutes on the other side.