Instructions

• Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
• In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is okay if the mixture is lumpy. Stir in the vanilla.
• Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the blueberries.
• Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
• Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
• Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
• While the biscuits are cooling, make the lemon glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and zest. Whisk until smooth. Drizzle the glaze over the cooled biscuits. Serve.