Blueberry Biscuits

Prepare the Dough: Start by placing the self-rising flour in a large mixing bowl. This flour already has the necessary baking powder and salt mixed in, which simplifies the baking process.
To the flour, add the sugar. Whisk them together ensuring they’re well combined.
Grate the frozen butter into the flour-sugar mixture using a cheese grater.
Using your hands, combine the butter into the flour by pinching it through. Work quickly, so the warmth of your hands doesn’t melt the butter.
Gradually add the milk, starting with 3/4 cup. Mix lightly after each addition. Only add more if needed. Aim for a slightly wetter dough, as this will help when folding in the blueberries.
Gently fold the blueberries into your biscuit dough.
Shape the Biscuits: Flour your countertop generously. Turn your dough out onto the floured surface. With a light touch, fold and press the dough to create layers. Remember, don’t overwork the dough, or your biscuits may turn out tough.
Roll the dough out until it’s about an inch thick. Using a floured biscuit cutter, press straight down to cut your biscuits. Avoid twisting the cutter for best results.

Preheat your oven to 425°F (220°C). Place the biscuits on a baking sheet, making sure they touch each other (this helps to keep the sides soft). Bake in the preheated oven for 12 to 14 minutes, or until they’re golden brown on top. Watch them closely to avoid overbaking.
As soon as they’re out of the oven, brush the tops of the biscuits with the melted butter for a golden sheen.

In a bowl, mix the confectioners’ sugar with a splash of vanilla extract. Slowly add milk, mixing continuously until you reach a smooth, pourable consistency.
Once the biscuits have cooled slightly, drizzle them generously with the vanilla glaze.
Serve and Enjoy: Enjoy your homemade blueberry biscuits warm! They’re perfect with a cup of tea or coffee.