Step 1

Preheat oven to 475ºF. Line a baking sheet with parchment paper or lightly grease it. You can also use a greased 12-inch cast iron skillet.

Step 2

In a large mixing bowl, whisk together flour, baking powder, and granulated sugar.

Step 3

Grate frozen butter and toss with the flour mixture. Freeze 10 minutes.

Step 4

Gently fold in the fresh blueberries until evenly distributed.

Step 5

Make a well in the center of the dry mixture and pour in buttermilk. Stir with a wooden spoon or spatula until the dough just comes together. Be careful not to overmix.

Step 6

Turn the dough out onto a lightly floured surface. Gently pat it into to about 1 inch thickness Do not use a rolling pin.

Step 7

Using a biscuit cutter or a sharp knife, cut out biscuits. Reshape scraps as needed, working the dough as little as possible.

Step 8

Place dough rounds on the prepared pan. Bake 20-26 minutes or until golden browned. Brush with melted butter.

Step 9

For the icing, in a small bowl combine powdered sugar, lemon juice, vanilla extract, and milk. Mix until well combined. Transfer the icing to a ziploc bag.

Step 10

Once the biscuits are done baking, remove them from the oven and brush with melted butter. Allow them to cool for a few minutes, then transfer to a wire cooling rack.

Step 11

Snip one corner of the bag with scissors. Drizzle the icing over the biscuits.