Blueberry Biscuits with Icing

In a large bowl, whisk together the self-rising flour, baking powder, and sugar.

Grate the frozen butter into the flour mixture and gently mix to combine.

Place the bowl in the freezer for 10 minutes to chill.

Remove the bowl from the freezer and gently fold in the fresh blueberries.

Pour in the buttermilk and mix with a spatula until just combined. Do not overmix.

Turn the dough out onto a lightly floured surface and gently pat it down with your hands to about a 1-inch thickness.

Use a biscuit cutter to cut out the biscuits. Gently reshape the scraps to cut out more biscuits until all the dough is used.

Place the biscuits in a buttered cast-iron skillet or a baking dish.

Bake at 475°F for 25-30 minutes, or until golden brown.

While the biscuits are baking, prepare the icing. In a small bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and milk until smooth.

Once the biscuits are done, immediately brush the tops with melted butter.

Allow the biscuits to cool for a few minutes, then transfer to a wire rack. Drizzle the icing over the warm biscuits.