Bojangles Blueberry Biscuits

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.

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

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

Gently fold in the fresh blueberries until evenly distributed.

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.

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

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

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

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.

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.

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