For the Biscuits:
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
2 1/2 ounces (5 tablespoons) unsalted butter, chilled
3/4 cup whole milk
1 tablespoon lemon zest
1 cup fresh blueberries
For the Lemon Glaze:
1/2 cup confectioners' sugar
1 tablespoon milk
1 teaspoon freshly squeezed lemon juice
Gather the ingredients. Preheat the oven to 425 F.
Add the flour, sugar, baking powder, and salt to a large bowl and mix.
Using the large side of a box grater, grate in the cold butter and then stir with your fingers to make sure it's coated in the flour mixture. Alternately, you can cut the butter into 1 inch pieces and work it in with your fingers, a fork, or a pastry cutter until the largest pieces are the size of peas.
Pour in the milk and lemon zest and stir to roughly mix. Add the blueberries and mix just until barely incorporated.
Turn the dough out onto well-floured surface and roll it out to about a 1-inch thickness.
Using a 2 1/2-inch cookie or biscuit cutter, cut out the biscuit rounds and place them on a baking sheet lined with parchment paper.
Bake for 15 to 20 minutes or until the biscuits are a light golden brown. Let cool slightly.
To make the lemon glaze, whisk together the powdered sugar, milk ,and lemon juice until smooth.
Pour over the slightly cooled biscuits and serve.
