Ingredients:

  • 2 ½ cups All-Purpose Flour (spooned and leveled)
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • ¾ cup Cold Unsalted Butter, cubed
  • 1 cup Cold Buttermilk
  • 1 cup Fresh or Frozen Blueberries
  • ½ cup Unsalted Butter, melted (for the pan)
  • 1 cup Powdered Sugar (for the glaze)
  • 2–3 tablespoons Milk or Cream (for the glaze)
  • ½ teaspoon Vanilla Extract (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Melt ½ cup of butter and pour it evenly into the base of a 9x9 inch baking pan or cast-iron skillet. Set aside.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  4. Gently fold in the blueberries, taking care not to crush them.
  5. Pour in the cold buttermilk all at once. Mix quickly with a spatula until just combined. The dough will be shaggy and slightly sticky—do not overmix!
  6. Turn the dough onto a lightly floured surface. Gently press or pat the dough together into a rough 1-inch thick square or rectangle. Cut the dough into 9 equal squares (a 3x3 grid).
  7. Carefully place the dough squares into the prepared buttered pan, allowing the edges of the biscuits to touch slightly.
  8. Bake for 18–22 minutes, or until the tops are golden brown and a skewer inserted near the centre comes out clean.
  9. While biscuits cool slightly, whisk together powdered sugar, vanilla, and 2 tablespoons of milk until a smooth glaze forms. Add more milk a teaspoon at a time if the glaze is too thick.
  10. Drizzle the warm biscuits generously with the glaze and serve immediately.