1tablespoonsmelted butterfor greasing pan and buttering tops
1cupblueberriesfresh or frozen
2 1/2cupsall-purpose flourplus additional for rolling biscuits (about a ½cup)
1/4cupgranulated sugar
1 tablespoonbaking powder
1teaspoonsalt
1/2teaspoonground cinnamon
1/4teaspoonfresh ground nutmeg
8 tablespoonsbuttercold
1cupbuttermilk
1cuppowdered sugar
2tablespoonsmilk or half and half
Instructions
Preheat oven to 425°.
Grease cast iron skillet with a third of the melted butter. Set aside. You can also use a baking sheet lined with foil and topped with parchment for even browning. Place sifter over medium sized bowl.
Add blueberries to sifter. Sift flour over the blueberries. Shake off excess flour into the bowl. Place flour-coated blueberries into a small bowl. Set aside.
Sift sugar, baking powder, salt, cinnamon, and nutmeg into the bowl with the flour. Whisk to combine.
Cut cold butter into flour mixture until butter is integrated and the mixture looks crumbly.
Add buttermilk. Use a rubber spatula to stir until just combined. Pour dough onto well-floured board or countertop. Sprinkle blueberries evenly over dough. Slightly press blueberries into the dough.
Fold into thirds and gently press into a rectangle. Fold the dough into thirds the opposite way. Press into another rectangle and repeat the folding.
Dip biscuit cutter into flour and cut biscuits. Place in prepared skillet. Brush with melted butter. Bake for 12-15 minutes or until golden brown.
While biscuits are baking mix powdered sugar, milk, and vanilla in a small bowl or measuring cup to make glaze. Stir until smooth.
Remove biscuits from oven. Allow to cool slightly on a cooling rack. Drizzle glaze onto biscuits. Serve warm.
Notes
Blueberry and lemon compliment each other really well. You can add a bit of lemon zest to the glaze for a nice, bright flavor.