2 cups flour

1 cup cold milk

⅓ cup sugar

5 tablespoons cold or frozen butter

4 teaspoons baking powder

1 teaspoon salt

3 ounces blueberries (fresh or dried)

For the Glaze:

1 cup powdered sugar

⅛ cup water

1 teaspoon vanilla extract

½ teaspoon lemon juice

Preheat your oven to 450°F (230°C).
In a large bowl, mix the flour, salt, sugar, and baking powder.
Pour in the cold milk and add the blueberries to the dry ingredients.
Freeze the butter for about an hour, then break it into chunks and gently fold it into the dough.
Knead the dough slightly to distribute the butter evenly.
Roll out the dough on a floured surface to about ¼ to ⅛ inch thick, and use a biscuit cutter to shape 6 biscuits.
Place the biscuits on a parchment-lined baking sheet and bake for 7-12 minutes, or until golden brown.
Brush the hot biscuits with melted butter immediately after baking.
For the glaze, mix powdered sugar, water, vanilla extract, and lemon juice in a bowl, then drizzle it over the warm biscuits.

If you prefer a crunch, you can add chopped walnuts or pecans.

Swap blueberries with other berries like raspberries, blackberries, or strawberries.

For a dairy-free version, replace butter with plant-based butter and use almond or oat milk.