Preparation

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
• Grate or cut the cold (or frozen) butter into small pieces. Add it to the dry ingredients and use a pastry cutter or your fingertips to rub the butter in until the mixture looks like coarse crumbs.
• Gently fold in the blueberries, being careful not to crush them.
• Pour in the cold milk and gently stir until the dough just comes together. Do not overmix, or your biscuits won’t be as fluffy.
• Turn the dough out onto a lightly floured surface. Pat it out to about 1-inch thickness, then cut out biscuits using a round cutter or the rim of a glass.
• Place biscuits onto the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes, or until the tops are golden-brown.
• While the biscuits are baking, make the glaze: In a small bowl, whisk together the powdered sugar, water, vanilla extract, and lemon juice until smooth.
• Let the biscuits cool slightly, then drizzle the glaze generously over the warm biscuits. Serve fresh and enjoy!