In a large bowl, add the flour, sugar, baking powder, and salt. Whisk to combine.
To the flour mixture, add the butter cut into small pieces. Cut the butter into the flour with a pastry cutter, a fork, or your hands until the butter is blended in and is in tiny pieces.
Add the blueberries to the flour mixture. Toss to coat with flour.
Add the milk to the blueberry mixture and stir until the flour is just moistened. Don’t over mix.
Turn biscuit down out onto a floured surface and sprinkle the top of the dough with flour. Gently roll out the dough and cut into biscuits.
Place on a cookie sheet and bake for 12-15 minutes or until golden brown.
To make the glaze while the biscuits are cooking, in a small bowl, combine the powdered sugar, lemon juice, lemon zest if using, and milk.
Stir with a whisk until combined set aside.
Once done baking move the biscuits to a cooling rack inside of a cookie sheet.
Drizzle the warm biscuits with glaze and let the excess drip off. Once the glaze is set, enjoy!
To make this recipe a blueberry drop biscuits recipe drop the biscuits by the spoonful onto the cookie sheet then bake.To make this recipe vegan, use dairy free butter. We like Nucoa, Country Crock Plant Butter Sticks, and Earth Balance Vegan Buttery Sticks. For the milk use a plant based milk like soy, almond, or coconut. This recipe hasn’t been tried with rice milk.