FOR THE BISCUITS:
- 2 cups All-purpose Flour
- ¼ cups Sugar
- 2 teaspoons Baking Powder
- ⅛ teaspoons Salt
- 6 Tablespoons Cold Unsalted Butter, Cubed
- 1 cup Whole Milk
- ¾ cups Blueberries (frozen Or Fresh)
FOR THE GLAZE:
- 1 cup Powdered Sugar
- ¼ teaspoons Vanilla Extract
- 4 teaspoons Lemon Juice
Preheat oven to 375 F.
1. Sift the flour, sugar, baking powder and salt together in a large mixing bowl.
2. Add the butter into the bowl. Using your hands, or a pastry cutter, carefully work the butter into the dry ingredients until it resembles peas.
3. Create a well in the middle of the mixture. While slowly swirling your hand in the dry ingredients, slowly stream in the milk. The batter should be very wet and sticky.
4. Once the dough comes together, gently fold the blueberries into the dough. Note: I used frozen blueberries, but you may use fresh if you have them on hand.
5. Dust a rolling mat with flour. You will want to be generous here so the dough does not stick. Place the dough in the middle of the flour and carefully coat dough with flour, pressing lightly. Knead the dough lightly, 3-4 times. Shape into a flattened round, approximately 1/2″ thick.
6. Using a well-floured biscuit cutter, cut the biscuits and place them on a liberally greased baking sheet. Fold together any scrap pieces and shape it back into a 1/2″ thick round. Use the biscuit cutter and cut again. Repeat to get as many biscuits from the dough as possible. Note: In the South, it is traditional to even use the final scraps to make a small biscuit. We do not let any of the glorious dough go to waste!
7. Bake in the preheated oven for 25 minutes.
8. Remove from the oven and allow biscuits to sit while you make the glaze.
9. For the glaze, combine the powdered sugar, vanilla, and lemon juice in a small bowl. Stir until you have a creamy, thick glaze.
10. Use a fork to drizzle the glaze over the slightly cooled biscuits. Thoroughly coat each biscuit.
11. Serve immediately and enjoy!
Recipe yields 7 biscuits.